Doorstop Vanilla Cheesecake

I love unbaked cheesecake and this recipe from Lorraine Pascale is my new favourite. It is incredibly dense and rich, but at the same time it is quite light and not too cloying. It also makes one massive cheesecake. I think it could definitely feed 20 people. The slices really are like a doorstop so smaller is better. Can't wait to play around with this recipe. It's begging to be made into a strawberry version.
 

VANILLA DOORSTOP CHEESECAKE
75g butter
250g digestive biscuits
2 tbs light soft brown sugar
800g full fat Philadelphia cream cheese
1 lemon
1 vanilla pod (or vanilla essence)
800 ml fridge cold double cream
75g icing sugar

1. You will need a 23 cm springform that is at least 8 cm deep. Melt butter slowly. Place digestive biscuits in foodprocessor and blitz to smitherenss. Tip biscuit crumbs into butter and then press into the base of the  springform tin. Place in the fridge to chill while you work on topping.

2. Put the cream cheese in a large bowl and finely grate zest over. Halve the vanilla pod, scrape out seeds and add them or vanilla extract too. Mix together well to loosen mixture slightly.

3. Pour the double cream into a large bowl and sift in icing sugar. Whisk it, by hand to almost the same consistency as the cream cheese just a little looser.

4. Tip the cream into cream cheese mixture and mix everything gently with as few stirs as possible. Tip onto biscuit base and smooth the top with the back of a spoon or offset spatula.Or set in fridge for 4 hours.

5. Cover with cling film and put in freezer for about 30 minutes until just set.