Ingredients
175g/6oz digestive biscuits
2 tbsp castor sugar (confectioners sugar)
1 tsp ground cinnamon
75g/3 oz butter, melted
6 sheets leaf gelatine
1 small lemon
225g/9oz full cream cheese (such as Philadelphia)
3 tbsp icing sugar
200ml/7fl oz whipping cream
2 fl oz Baileys
Method
Put the biscuits in a plastic bag and break up into fine crumbs by crushing with a rolling pin. Place in a bowl and mix with the sugar, cinnamon and butter. Press over the base of a 23cm/9in spring-form cake tin. Chill in the fridge for at least one hour. Soak the gelatine in cold water for around 5 mins. Wash the lemon and dry. Finely grate the rind and squeeze the juice. Beat together the cream cheese, icing sugar, lemon rind and lemon juice. Mix in the Baileys. Squeeze the water out of the gelatine and dissolve in 3 tbsp of water in a pan over a low heat. Whisk into the cheese mixture. Whip the cream til it forms soft peaks and fold into the mixture with your hand slowly. Cover the biscuit base with the mixture and leave to set in a fridge.
Chef's Tips
Roughly break up the biscuits before crushing them in a bag. If you prefer to use a food processor, add the biscuits down the feeder tube one at a time with the motor running so they crush evenly and lumps of biscuit do not clog the blade. If you are unable to obtain leaf gelatine, Substitute with lemon flavoured jelly, approx 60 -80g dry weight should suffice.