Start with the base as it makes it easier to have ready to pour the mix straight into and also saves you washing an extra bowl.
Place the digestives and butter in the food processor and blitz until the biscuits are fine.
Press into the base of your tin and bake in the oven for 8-10 minutes at 160.
This makes the base firm up so it doesn’t fall apart on you when you portion it later on.
Did you manage that part, thats the difficult part done!
For the base you just need to blend the eggs and the sugar together until it becomes lighter in colour.
Then add the vanilla and lemon zest
And in spoonfuls add the cream cheese. Not all at once as the machine will struggle.
Continue to blend until smooth
Pour over the base and then bake for 45-50 minutes, still at 160
By gently shaking the tin you can see if its cooked or not or just use a skewer
When its cooked it is best to turn off the oven and leave it to cool inside. This prevents cracking but if you are short on time for this recipe it doesn’t matter as we are covering the top with a ganache.
For this you need to have your chocolate in a small bowl ready
Bring the cream to the boil and then pour over the chocolate
Mix together until it comes together and add your cube of butter.
Pour over the cheesecake and leave to set.
That’s it, job done!