Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
Cheesecakes can be awfully solid. This one has a very light topping and the strong lemon flavour cuts the richness of the cream cheese.
Put the biscuits in a food processor with the butter and whiz to a crumb. Put this into a 23-cm / 9-inch non-stick cake tin and press down into an even layer.
Grate the zest from