12 digestive biscuits (crushed)
75g butter, cut into small pieces
1 tbsp honey
500g Philadelphia soft cheese
115g Caster Sugar
1 Lemon
150ml double cream
A few raspberries to decorate top of cake


Melt the butter with the honey in a saucepan
Mix in the crushed biscuits
Press the mixture over the bottom of a lightly greased 20cm spring form or loose bottomed cake tin
Pop into the fridge to cool
Put the cream cheese into a bowl with the sugar and grated zest of the lemon
Add the juice from the lemon
Whip the cream until stiff then fold it into the cheese mixture
Spoon the mixture on top of the biscuit base
Smooth the top with a knife
Leave to chill and set in the fridge for around 1-2 hours (or overnight)
Decorate with a few raspberries before serving


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