One student. One kitchen: Easy peasy lemon squeezey!

So, this is almost always my go-to dessert when asked to make a pudding. This lemon cheesecake recipe is easy, quick and delicious. You may get addicted to making it.

Preparation time: 12 minutes

Setting time: A minimum of 2 hours, but up to 24
Cost of make: £3.81 or 47p per portion

Ingredients (to make 8 portions)

12 digestive biscuits (or hobnobs)

100g butter (melted)

1 tbsp honey

500g marscapone cheese (two, whole tubs usually)

1 lemon (juice and zest)

200g icing sugar

Equipment

1 cake tin (preferably loose bottom)

1 food processor (if you do not own, use 2 sandwich bags, rolling pin, a mixing bowl, a fork and arm muscles)

1 zester

1 mixing bowl

1 spatula (if you do not own, use a 2 tablespoons)

Instructions

Using a small amount of the melted butter (about a teaspoon), grease the bottom of the cake tin.
Place the biscuits in the food processor, blending until crumbs. (place them inside the two sandwich bags and bash them to bits with the rolling pin...maybe think of somebody who, well, annoys you)
Add the honey and butter and mix well. Pour this mixture into the cake tin and spread around evenly. Press down hard to create a solid base, leave in the fridge.
Zest the skin of the lemon and place to one side.
In a mixing bowl, mix the cheese, sugar and lemon juice. Taste the mixture in case more lemon or sugar needs to be added.
Remove the base from the fridge and empty 3/4 of the cheese mixture on top. Spread the mixture evenly around the top, trying not to loosen any of the biscuit base (this may be a little trickier with the tablespoons)
Add the rest of the mixture, spreading as smoothly as possibly. A hill will usually appear in the middle, just scoop some of it up and relocate to the edges.
Sprinkle with the lemon zest, creating a simple yet traditional topping. Leave to set in the fridge.
Remove from the tin and serve from a plate/board. Enjoy!