About this recipe: To save a lot of washing up I line the pie dish with aluminium foil, enough that it goes over the sides. With this you can also lift the cheesecake out of the dish, making it a lot easier to cut than when it's in the dish. This takes about 8 hours to set so I recommend making it in the morning or the night before.
If you don't like the taste of a lot of lemon, substitute some orange juice as well as the lemon, and put a little orange zest in with the lemon.
Thank you, i didn't print this recipe off at first as i found two others but when i tasted the mixture it wasn't lemony enough and i like tarty lemon, unfortunately i had followed most of the other recipe but wish i had tried it this way as it seems much more easier. I shall make this one next time and give a better review. - 16 May 2012
Altered ingredient amounts. I'm not sure why but my base was too dry so I had to add quite a lot more butter (maybe 75g all up). I also added a teaspoon of lemon juce to the base, very yummy :-) - 13 Aug 2010 (Review from Allrecipes AU | NZ)
If you cannot get Vanilla Wine Biscuits you can use Marie Biscuits or plain Digestive Biscuits to make the base of this cheesecake. - 08 Jun 2010 (Review from Allrecipes AU | NZ)