Lemon Cheesecake with Jam Toppings

INGREDIENTS:-

188g digestive biscuits
113g salted butter, soften

600g cream cheese
120g icing sugar
2tsp vanilla extract
500ml double cream
Juice & zest of 1 whole lemon

Fruit Jam


INSTRUCTIONS:-

1) Place biscuit and butter in a food processor and blend it until mixture lump together. Scrap down the sides if necessary.
2) Prepare a 7-inch cake ring. Use clear wrap to wrap one end tightly. Place the wrapped side on a cake board.
3) Pour biscuit mix into the cake ring and even it out.
4) Beat together cream cheese, icing sugar, vanilla extract, lemon juice and zest until smooth.
5) Lightly whip the double cream and fold into cream cheese mixture.
6) Pour mixture on top of the biscuit base and smooth the surface.
7) Chill for at least 4 hours or overnight.
8) To remove cake, dip a knife into a cup of hot water and then run along the sides of the ring.
9) Spread jam generously on top of cake before serving.


NOTES:-

1) More lemon juice and zest can be added according to preference.
2) For jam, use real fruit jam for better taste. Can look out for brands like St Dalfour or Orchard Fresh.
3) Double cream can be found in major Cold Storage supermarket or Meidi Ya (Liang Court). If not, you can subsitute double cream with Bulla Pure Cream or any other cream that contains at least 45% fat. I've tried making this cake with both the cream and my personal preference is still the double cream.


Also can be made in individual dessert cups:-