Lemon Cheesecake


I haven’t done a recipe in so long, but here is one: Lemon Cheesecake. There’s a catch though, there is no cheese. Yes, this recipe doesn’t contain cheese. Alternatively, you could add it back in if you like however, this recipe doesn’t overpower the lemon juice and zest mixed in.

I’d recommend using a small cake tin or pastry dish to put the cheesecake in or you could layer it in jam jars with other layers incorporated in, perhaps some tinned fruit or melted chocolate.

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  • 75g butter
  • 175g digestive biscuits
  • 150ml double cream
  • Small tin of condensed milk
  • 2 Lemons


  1. Grate the lemon using a grater. Make sure to use the fine side otherwise you will have great big chunks of lemon in your cheesecake and no one wants that, do they?
  2. Once you have grated the lemon, using a juicer or by just squeezing the lemon, juice the lemon and put the grated lemon and juice to the side.
  3. Place your digestive biscuits in a bag and bash them using a rolling pin. Don’t hit it too hard though, the bag might split.
  4. Add the butter to a pan and place the pan on a medium to high heat. Stir constantly until melted.
  5. Take the saucepan off the heat and add the crushed biscuit.
  6. Mix and then line the bottom of your dish.
  7. Gently whisk the cream in a bowl until thick.
  8. Add the condensed milk and stir in.
  9. Pour this mixture on top of the biscuit and spread using a palette knife.
  10. Optionally top, or put straight into the fridge for it to set. The cheesecake will take at minimum around five hours to set but make sure to leave it for longer just in case.

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You could also top it with fresh fruit like blueberries or strawberries around the outside or you could save some of the zest if you have a lot of it and sprinkle that on top. I’d recommend choosing flavours that compliment the dish and that aren’t too subtle so they don’t taste of anything.


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