Lemon Cheesecake

This weeks recipe is sponsored by the the tub of cream cheese in my fridge that I had bought but not used and was coming close to its sell by date, and that means only one thing Cheesecake, but I didn’t really want to go and buy anything else so I decided on a Lemon Cheesecake as I always have lemon juice at home, this is how I made it:


  • 200g of Biscuits (I used Vanilla Shortbread this time)
  • 75g of Butter
  • 300g of Plain Cream Cheese
  • 2 Heaped Tablespoons of Icing Sugar (I didn’t measure this oops)
  • 4 tbsp of Lemon Juice
Lemon Cheesecake
Lemon Cheesecake


  1. Start by bashing the biscuits in a bowl, I find it easiest to do this is a food bag first with my rolling pin then tip it into the bowl
  2. Then melt the butter in a pan and add to the biscuits
  3. Using a wooden spoon stir in the butter so all the biscuits are moist
  4. Then transfer into a spring form tin, I used a 13″ one for this
  5. Again using the wooden spoon press the mixture down until it is compact and has a level surface
  6. Pop into the fridge to set
  7. Whilst this is setting mix the cream cheese, icing sugar and lemon juice thoroughly in a bowl
  8. Then pour on top of your biscuit base and even the top
  9. Put back into the fridge and leave until it has set completely

Usually the cheesecakes I make only take a couple of hours to set but this Lemon Cheesecake did need to be left overnight (very sad times as I wanted to eat it right away) but by the next evening it was set as it should be. I think that this is a really refreshing dessert and it feels much lighter to eat than my usual chocolatey desserts. I think this will be the perfect thing to make as the weather gets hotter but you still fancy a treat!


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