Lemon Cheesecake

• 250 g digestive biscuits
• 130 g unsalted butter
• 160 g

Prepare a biscuit crust using the digestive biscuits and butter. Press this into a 25 cm springform tin and chill until firm.

Make a syrup. Dissolve the sugar in 80 ml of the water in a saucepan, then boil to the soft ball stage. Whisk the egg yolks in a heatproof bowl, then pour in the syrup in a thin stream, whisking continuously until the yolk