Sometimes, simple really is best. Keep it classic with this perfect cheesecake, flavoured only with vanilla extract and lemon zest.
1. Put the butter in a large pan and heat until it melts, then keep cooking until it turns golden brown and smells nutty.
2. Put the biscuits in a food processor and whizz until crumbs. Tip into the melted butter and stir to combine.
3. Take a 20cm springform tin and flip the base so the bevelled side is uppermost – this will help when releasing the cheesecake later. Tip in the biscuit mix and pack down, using the back of a spoon to smooth it. Chill in the fridge while you do the next step.
4. Put the soft cheese, icing sugar and vanilla in a bowl and beat briefly with electric beaters to loosen. Add the double cream, a quarter at a time, allowing the mixture to thicken as you beat – it should be thick enough by the end that you have to shake a spoon to release it. Beat in the lemon zest, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight, then slice and serve.