Prep = 15 minutes
Setting time = 3 hours minimum
350g digestive biscuits
360g cream cheese (I used Philadelphia)
3 lemons (zest of 3, juice of 2)
100g icing sugar
Toppings - blueberries/thinly sliced lemon/fresh mint
Crush biscuits in a plastic bag until fine crumbs.
Melt the butter on low heat in a medium saucepan.
Add crushed biscuits to the butter. Mix well.
Press the biscuit mixture into a round tin (with a removable base).
Beat together the cream cheese, mascarpone, sieved icing sugar, lemon zest and juice.
Add the cheesecake mixture on the biscuit layer. Smooth over and chill in the fridge for 3 hours minimum.
After chilling, decorate and enjoy!