About this recipe: I am going to share with you my secret to a perfect lemon cheesecake. I wouldn't normally but I can't make it for everyone, so you will have to make it yourself. It's not always easy to make a cheese cake with lemon without it curdling. So this is how.
You don't have to use creme fraiche, another nice alternative is Baileys creme caramel ;)
very easy, but would only add juice from half a lemon next time. Didn't quite set in time, so probably too much lemon juice. Used white choc chips as didn't have dark. - 05 May 2012
absolutely brilliant, this is my first cheesecake recipe, and i hadn't actually found it before i bought all the ingredients, but thankfully I chose the right ones (philly instead of marscapone, and creme fraiche instead of the double cream i found used in other receipes). I even had the lemon, and some lemon curd in the fridge. I used half a lemon juice, and a heaped teaspoon of lemon curd. Wow, is all i can say. they are in the freezer setting, but I will take out 15-20 mins before serving so they are not rock solid/ice cold. I also used single serve ramekins, as I like to make a batch to keep in the freezer, and it's easier to freeze single serve. it also helps with portion control I've also got some raspberries to top, i may or may not blend and heat with sugar to make a coulis, haven't decided yet. Thank you for a great recipe! better than jamie oliver and james martins recipes!!! - 16 Nov 2013
lovely cheese cake, thank you for sharing this with us, i used 4 table spoon of lemon juice as i had no fresh lemons, still it tasted as i wanted it to taste. love it - 01 Sep 2014