Simple cheesecake

    8 hours 20 min

    A simple cheesecake for anyone to make. A light lemon flavour infuses both the biscuit base and the filling.


    Hertfordshire, England, UK
    6 people made this

    Serves: 8 

    • For the base
    • 250g digestive biscuits
    • 1 teaspoon grated lemon rind
    • 1 tablespoon lemon juice
    • 75g melted butter
    • For the filling
    • 2 teaspoons gelatine
    • 2 tablespoons water
    • 250g cream cheese
    • 250g soured cream
    • 115g caster sugar
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon rind
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Extra time:8hr chilling  ›  Ready in:8hr20min 

    1. Crush the biscuits as fine as you can. This can be done in a food processor.
    2. In a bowl, combine the crushed biscuit crumbs, 1 teaspoon lemon rind, 1 teaspoon lemon juice and butter. In a 20 cm spring-form tin, line the base and sides with the biscuit mixture. Put in the fridge to allow to harden.
    3. In a bowl, combine the gelatine and water. Leave it in the bowl for 10 minutes. It will swell.
    4. Beat the cream cheese until it is soft. Add and beat sour cream. Add the sugar, remaining lemon juice and rind and vanilla. Beat the mixture until the sugar has dissolved.
    5. Dissolve the gelatine over hot water. Add to the cheese mixture.
    6. Pour the filling into the biscuit base. Chill in the fridge until it has set.

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    Reviews in English (1)


    wow this is the tastiest cheese cake i have ever tasted (:  -  04 Sep 2013