Biscuit base: (we like to double it, the base is the best bit!)
85gr melted butter
140gr plain digestives
Melt butter, mix with crushed digestives. Flatten out into the base of a cake tin, bake for 10 mins at 170'c.
Filling:
900gr cream cheese (Philadelphia or St Moret)
250gr caster sugar
3tbsp plain flour
1tsp vanilla extra
3 eggs pls 1 yolk
Zest and juice of of 1 lemon
200ml sour cream (creme fraiche)
Make sure all is at room temp it'll be easier to mix all together then pour ontop of the biscuit bake. Bake at 180'c til it sets with a very slight wobble. This shoud take about 35mins depending on the oven.
Topping: (I usually little of this to the side to then dye and pipe ontop)
142ml sour cream
1 tbsp caster sugar
2 tbsp lemon juice
Mix all together then put ontop once the cake is cool then put back in the fridge.
Top with fruit of your choice.
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