To make the crust, put the digestive biscuits in a food processer and blend until the biscuits have turned to crumbs. Add in the melted butter and pulse until the mixture comes together.
In a 20cm/8in springform tin, press the crust mixture into the bottom and press down firmly and even the surface with a spoon. Pop into the freezer while you are making the filling.
Using an electric hand mixer, whisk the cream until it is thick. In a separate bowl, mix together Chavroux goats cheese, cream cheese, icing sugar, lemon zest and vanilla extract. Add this to the whipping cream and whip it all together.
Spoon the mixture over the biscuit base and smooth over. Set in the fridge for at least 3-4 hours or the freezer for 2-3 hours.
Carefully remove the cheesecake from the tin. Drizzle some honey over the top and sprinkle with extra lemon zest.
400g digestives
200g butter, unsalted and melted
150g Chavroux goats cheese log
225g cream cheese
75g icing sugar
250ml whipping cream
Zest of 4 lemons (half for filling and half for decoration)
1 tsp vanilla extract
Honey to drizzle
View Method
Recipe Method
To make the crust, put the digestive biscuits in a food processer and blend until the biscuits have turned to crumbs. Add in the melted butter and pulse until the mixture comes together.
In a 20cm/8in springform tin, press the crust mixture into the bottom and press down firmly and even the surface with a spoon. Pop into the freezer while you are making the filling.
Using an electric hand mixer, whisk the cream until it is thick. In a separate bowl, mix together Chavroux goats cheese, cream cheese, icing sugar, lemon zest and vanilla extract. Add this to the whipping cream and whip it all together.
Spoon the mixture over the biscuit base and smooth over. Set in the fridge for at least 3-4 hours or the freezer for 2-3 hours.
Carefully remove the cheesecake from the tin. Drizzle some honey over the top and sprinkle with extra lemon zest.
