Chilling time:
4 hrs, or overnight
Special equipment
9in (22cm) springform pan

Ingredients:
9oz (250g) vanilla wafers
7 tbsp unsalted butter, diced
1 tbsp powdered, unflavored gelatin
finely grated zest and juice of 2
small lemons
12oz (350g) cream cheese
3/4 cup sugar
1 1/4 cups heavy cream

Method:
1 Line the pan with parchment paper. Put the cookies into a bag and crush with a rolling pin.

2 Melt the butter and combine it with the crushed cookies, mixing together well.

3 Press the cookie base firmly into the base of the pan, until a flat surface is achieved. Chill.

4 In a small heatproof bowl, soak the gelatin in the lemon juice for 5 minutes to soften.

5 Place the bowl over a pan of hot water and stir until the gelatin melts. Set aside to cool.

6 Beat the cream cheese, sugar, and lemon zest together until smooth.

7 In a separate bowl, whisk the cream to soft peaks. Make sure it is not stiff.

8 Beat the gelatin mixture into the cream cheese mixture and mix well to combine.

9 Gently fold the whipped cream into the cheese mixture. Be careful not to lose volume.

10 Pour the cheesecake filling on top of the cookie base, scraping it with a spatula.

11 Smooth the top well with a damp palette knife, or the back of a damp spoon.

12 Chill for at least 4 hours, or overnight. Run a sharp, thin knife around the inside of the pan.

13 Turn the cheesecake out gently onto a plate, making sure to remove the paper before cutting. PREPARE AHEAD The cheesecake can be made 2 days ahead and stored in the refrigerator.

Homemade Lemon Cheesecake