SHOT 1: Ingredients: 150g butter (cubed), 300g graham cracker crumbs, 500g full fat cream cheese, 150g white sugar, 1 lemon, 1 orange, 250 mls whipping cream.
SHOT 2: Make the base by melting the 150g of butter in a pan with the graham cracker crumbs. Stir constantly over a low heat. As soon as all of the butter is melted, remove from heat and press into a greased (with butter) spring-form pan. The back of a metal spoon will help to get an even surface. Refrigerate the base for at least an hour.
SHOT 3: Mix the cream cheese, white sugar, zest and juice of 1 lemon and zest of 1 orange together until smooth. Beat the whipping cream with an electric mixer until soft peaks form. Gently fold in half of the whipping cream to the cream cheese mixture and then fold in the remaining half.
SHOT 4: Put the cream cheese/whipping cream mixture on top of the graham cracker base and smooth with a spatula. Refrigerate again for at least an hour. 
SHOT 5: Your cheesecake is ready! You can add berries on top if you want it sweeter – enjoy!
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