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Lemon Cheesecake


 


 

Whether it's a fancy dinner party or a small gathering with pals, this super simple cheesecake is guaranteed to go down a treat! It's buttery base and zesty filling makes it a lovely light dessert to any meal.


When it comes to the cream cheese, don't go scrimping! We want all the full fat stuff here or the cheesecake wont set and you'll be left with a creamy, cirtus-y mess on your hands.


...And on that sticky note, let's get going!

 

For the base:

175g digestive biscuits

75g salted butter


For the cheesecake filling:

300ml double cream

400g full fat cream cheese

100g icing sugar

2 lemons


Begin by lining an 8inch round tin, preferably with a loose bottom. If you have a spring form one that'll work best.


Start by melting the butter in a medium bowl. Pop the digestives into a sealable sandwich bag and bash gently with a rolling pin. I know it's tempting to get out all of your frustrations and go full fury but trust me, you're only going to end up breaking the bag and getting biscuits all over your kitchen. Once the biscuits resemble fine breadcrumbs, stir them into the butter making sure it's all well coated. Pour the buttery biscuit mix into the bottom of the tin and press down firmly. Put the tin in the freezer to chill while you make the filling.


In a large bowl, whip the cream until it's thick but still has a shine to it. Add in the cream cheese and sift in the icing sugar. Whip together until you have a smooth mixture. Zest the lemons and add half to the mix, keeping the other half aside for the top later. Juice the lemons and add to the mix slowly, stirring well in between.


Take the biscuit base out of the freezer and pour the cheesecake filling on top. Spread evenly ensuring you get it right to the edges. Pop it in the fridge for at least 4 hours until set, or leave overnight if you can wait.


Once the cheesecake has set, run a butter knife around the edge to release it from the tin, Remove carefully from the tin and onto a serving plate. Use the butter knife or a pallet knife, if you have one, to neaten up the edges. Finish by sprinkling the remaining lemon zest around the outside.

 

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