For the crust
- 200g (7 oz) digestive biscuits or graham crackers, crushed
- 100g (7 tbsp) unsalted butter, melted
For the lemon cream filling
- 400g (14 oz) cream cheese (room temperature)
- 250ml (1 cup) heavy cream
- 150g (3/4 cup) granulated sugar
- Juice of 2 lemons
- Zest of 1 lemon
- 10g (1 tbsp) gelatin (or 4 sheets)
- 4 tbsp water (for dissolving gelatin)
- 1 tsp vanilla extract
For decoration
- Fresh strawberries
- Lemon jelly or lemon marmalade (optional, for the center)
- Lemon slice (for garnish)
- Powdered sugar (for dusting)
- Chocolate chips (for sides)
Crush the biscuits finely and mix them well with melted butter. Press into the base of an 8–9 inch springform pan and refrigerate while you prepare filling.
In a small bowl, combine gelatin and water. Let it bloom for about five minutes, then gently heat until completely dissolved without bringing it to a boil.
Beat cream cheese until creamy and lump-free. Add sugar, fresh lemon juice, zest, and vanilla extract. Stir thoroughly until the mixture becomes smooth and fragrant.
In a separate chilled bowl, whip the heavy cream until soft peaks form. This adds a light, airy texture to the lemon filling when combined.
Gently fold the whipped cream into the cream cheese mixture. Add the dissolved gelatin and mix until everything is smooth and evenly blended throughout.
Remove crust from fridge and pour in the filling. Spread it out evenly. Refrigerate the cake for 4–6 hours, preferably overnight, to ensure it sets well.
Carefully take the chilled cake out of the springform pan. Use a knife to smooth edges if needed. Place it on a serving plate or cake stand.
Decorate the top by arranging fresh strawberries around the border. Fill the center with lemon jelly or marmalade to add flavor and visual appeal.
Add a thin lemon slice in the middle as a vibrant garnish. Lightly dust the entire top with powdered sugar for a pretty, elegant finishing touch.
Finally, press chocolate chips into the sides of the cake to give it a cute polka-dot look. Slice and serve chilled for the best creamy texture.