Line an 18cm springform cake tin with baking paper on the base. Blitz the biscuits in a food processor for 2-3 mins or until they resemble breadcrumbs. Combine with the melted butter then press evenly into the base of the tin with the back of a spoon. Cover and put in the fridge while you prepare the filling.

Whip the double cream in a fresh bowl until it forms soft peaks. Sift in the icing sugar and add the cream cheese, lemon juice and zest (save 1 tbsp to garnish). Fold the mixture until thoroughly combined.

Remove the cheesecake base from the fridge and spoon on the cream mixture, smoothing the top with the back of the spoon. Cover and return to the fridge for 2 hrs 30mins or until fully set. Gently remove the cheesecake from the tin and sprinkle over the remaining lemon zest to serve.