Lemon heaven cheesecake

Lemon heaven cheesecake


3 people made this

About this recipe: My brother adores cheesecake. I made this recipe for him! Allow plenty of time for the cheesecake to chill before serving.

Nicolelovebaking Hampshire, England, UK

Serves: 10 

  • 50g unsalted butter, melted
  • 150g digestive biscuits, crushed
  • 400g cream cheese (e.g. Philadelphia® )
  • juice and zest of 1 lemon
  • 200ml double cream

Prep:20min  ›  Extra time:5hr setting  ›  Ready in:5hr20min 

  1. Grease a 23cm (9 in) loose bottomed cake tin.
  2. Mix the melted butter and crushed biscuits together in a bowl. Spoon into the prepared cake tin and flatten with the base of a cup to compress. Leave in the fridge for 20 minutes.
  3. Meanwhile, mix the soft cream cheese, lemon juice, lemon zest and double cream until creamy. Take the biscuit base out of the fridge then spoon the cream mixture on top. Chill in the fridge for 4 to 6 hours. Release the cake tin spring and serve.

Recently viewed

Reviews (1)


- Rated on - 25 Nov 2015

Write a review

Click on stars to rate