Darragh's frozen lemon cheesecake

    12 hours 22 min

    I tweaked a lemon posset recipe. Note that it takes at least 12 hours to freeze, so make it the day before.

    Staffordshire, England, UK
    1 person made this

    Makes: 1 cheese cake

    • 600ml (1 pint) double cream
    • 140g (5 oz) caster sugar
    • 2 lemons, zested and juiced
    • 85g (3 oz) melted butter
    • 5 tablespoons caster sugar
    • 125g (4 1/2 oz) ground digestive biscuits
    • lemon slices and lemon zest to serve

    Prep:15min  ›  Cook:7min  ›  Extra time:12hr freezing  ›  Ready in:12hr22min 

    1. Preheat the oven to 190 C / Gas 5.
    2. For the filling, put the double cream in a large pan with 140g (5 oz) sugar. Let it simmer until thickened and slowly stir in the zest and lemon juice.
    3. Mix the melted butter, 5 tablespoons caster sugar and biscuits. Evenly distribute the mix in a cake tin and bake in the preheated oven until lightly coloured, about 7 mins.
    4. Let cool, then add the filling and level the top with a spatula or a knife. Place it in the freezer and leave it to set for at least 12 hours. It is a long time but it is mandatory.
    5. Serve with slices of lemon and lemon zest.


    You can put these in smaller containers without the base and only freeze for 3 hours and you have a posset.

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