Easy lemon cheesecake
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About this recipe:
As it says in the title, this is an easy lemon cheesecake. It's delicious and, well, that's all I can say!
200g digestive biscuits
300g medium fat cream cheese
75g caster sugar
150ml double cream
30 min › Cook:
10 min › Extra time:
2 hr chilling › Ready in:
2 hr 40 min
Put the biscuits into a food bag, crush into crumbs with a rolling pin.
Put the butter in a pan and melt it over a low temperature on the hob. Remove the pan from the heat. Add the biscuit crumbs to the melted butter and stir with a wooden spoon until completely mixed.
Tip the mixture into a 20cm springform cake tin. Use the bottom of a glass to flatten, and chill in the fridge for around 20 minutes.
Wash the lemon and grate the zest into a bowl. Cut the lemon in half and squeeze out the juice.
Place the cream cheese and sugar into a mixing bowl; beat until mixed together, and then whisk in the double cream. Pour in the lemon juice and zest, whisk until creamy.
Make sure the biscuit base is properly chilled then remove from the fridge. Pour the cream cheese mixture on top of the biscuit base, and spread it out evenly.
Put the cake in the fridge to chill for a couple of hours.
Unclip and remove cake tin and now it is ready to eat.
First time I have ever made cheesecake. Lovely recipe but the chill time was much longer than two hours.
- 01 Aug 2012
worked a treat, although I made mine with Malteasers rather than lemon
- 23 Jul 2012
I love this recipe an it's so easy and simple!Although I found the recipe works even better if you use lime instead of lemon, chocolate digestives instead of regular and serve with a small pile of raspberries (that have been tossed with a small amount of icing sugar to bring out the colour and reduce sourness)in the middle on the top to serve
- 02 Oct 2013
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