Easy, dairy-free lemon cheesecake with a 'buttery' digestive biscuit crust.
Prepare the lemon curd first so that it's ready to be chilled at the same time as the cheesecake filling. Mix the cornflour with the lemon juice and mix until smooth (this will prevent it from clumping up so much when it's heated). Place it into a saucepan with the rest of the lemon curd ingredients and mix well.
Turn the heat to high and stir continuously until the mixture becomes syrupy and thick enough to coat the back of a wooden spoon, then remove from the heat.
Strain out the lemon zest (and any lumps of cornflour) using a large sieve and leave it to cool. Once cool, cover it and store it in the fridge until the cheesecake is set.
Blitz the biscuits into very fine crumbs using a food processor or high power blender. Alternatively, use the end of a large rolling pin to crush them in a bowl.
Add the melted margarine to the bowl with the biscuit crumbs. Mix until well coated.
Press the biscuit base into the bottom of a 9-inch springform tin, as tightly as you can.
In a large bowl, mix together the cream cheese and icing sugar until smooth.
Add the whipping cream and use an electric whisk or stand mixer to whisk until thick. It should be a similar consistency to a thick Greek yoghurt.
Stir in the lemon zest.
Spread the filling onto the biscuit base a refrigerate overnight for 12 hours.
When the cheesecake has set, carefully remove it from the springform tin and transfer it to a cake stand or plate.
Take the lemon curd out of the fridge and loosen it up by giving it a good mix. Carefully spread it over the top of the cheesecake using a palette knife.
Cut into slices and enjoy!