Method Prep:20min › Extra time:5hr setting › Ready in:5hr20min
Grease a 23cm (9 in) loose bottomed cake tin.
Mix the melted butter and crushed biscuits together in a bowl. Spoon into the prepared cake tin and flatten with the base of a cup to compress. Leave in the fridge for 20 minutes.
Meanwhile, mix the soft cream cheese, lemon juice, lemon zest and double cream until creamy. Take the biscuit base out of the fridge then spoon the cream mixture on top. Chill in the fridge for 4 to 6 hours. Release the cake tin spring and serve.