Lemon Mousse Cake

Instructions

1. 1

   Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

2. 2

   Melt the unsalted butter in a small saucepan over low heat or in the microwave.

3. 3

   Mix the melted butter with the biscuit crumbs until well combined.

4. 4

   Press the biscuit mixture into the base of a springform cake tin to form an even layer. Chill in the refrigerator while preparing the filling.

5. 5

   In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

6. 6

   Zest and juice the lemons. Add the lemon zest and juice to the cream cheese mixture and mix well.

7. 7

   In a separate bowl, whip the heavy cream until soft peaks form.

8. 8

   Gently fold the whipped cream into the cream cheese mixture until fully combined.

9. 9

   Pour the lemon mousse mixture over the chilled biscuit base and smooth the top with a spatula.

10. 10

    Refrigerate the cake for at least 4 hours or until set.

11. 11

    Once set, remove the cake from the tin, slice, and serve chilled.