Ingredients:
200g biscuits (I used shortbread biscuits)
50g melted butter
12g granulated sugar
450g cream cheese
1 large egg
100g granulated sugar
1 tsp pure vanilla extract
1 tsp lemon juice

Extras:
Melted chocolate or fresh strawberries with
vanilla cream (the preference is yours)

Method:
Step 1: Preheat the oven to 160˚C and grease your baking tray base with butter and some baking parchment. Add the biscuits to a food processor, blend until crushed into a powder.

Step 2: Melt the butter, and drizzle it into the biscuit powder evenly. Pour and press biscuit mix into the baking tray, creating an even layer. Bake the crust for about 18-20 minutes, then remove it from the oven and leave aside.

Step 3: Beat the cream cheese and icing sugar in a bowl until combined and smooth. Next, add your vanilla extract into the same bowl and whisk it together. Add your pinch of salt and gradually add 250ml double cream as you are pouring whisk together until thick and smooth.

Step 4: In another bowl using a hand mixer (or stand mixer) beat the cream cheese until smooth. Then add in the egg, vanilla, and lemon juice and combine again until smooth. Pour the batter on top of the warm crust spreading it evenly.

Step 5: Bake the cheesecake for 40-45 minutes until the surface has set. You can check this also by inserting a skewer and if it comes out clean (mostly) it is done. Remove from the oven and allow to cool completely in the pan.

Step 6: Once cool, allow to chill in the fridge for at least 2-3hrs or overnight for best results. Remove from the fridge, add your toppings if you wish, and serve!