Lemon cheesecake recipe Share this recipe on Facebook
A classic lemon cheesecake that requires the very basic ingredients and no baking. The cheesecake is made with biscuits, butter, cream cheese, lemon juice and zest, honey and icing sugar and is served topped with fresh strawberries and raspberry sauce.
Preparation time: -, Cooking time: -, Serves: 8 - 10
For the cheesecake base
12 digestive biscuits
3.5 oz (100 g) unsalted butter, softened
For the filling
18 oz (500 g) Mascarpone cheese (substitute with Philadelphia cream cheese)
5 Tbsp lemon juice
Zest from 2 lemons, finely grated
1 tsp clear honey
1 Tbsp icing sugar
For the cheesecake topping and garnishing
1 cup fresh strawberries halved
5 fl. oz. (150 ml) raspberry sauce, to serve
Icing sugar, to serve
Add the biscuits and butter in a large bowl and combine using your hands until you get a smooth, uniform mixture. Press the biscuit mixture onto the bottom of an 8 inch spring-form pan.
In another bowl add the cheese, lemon juice, lemon zest, honey and icing sugar and combine using a spatula until you get a uniform mixture.
Empty the cheese mixture onto the cheesecake base and spread evenly using a spatula. Refrigerate for at least 2 to 3 hours before serving.
To serve, remove the side of the pan (you can use a blowtorch to heat the side of the pan before removing it - this will make the cheesecake detach from the pan). Top the cake with the fresh strawberries and dust with icing sugar. Slice the cake and serve with some raspberry sauce on the side.
Notes and tips
If you want a thicker crust use double the amount of biscuits and butter, ie, 24 biscuits and 7 oz unsalted butter.
Back to Lemon cheesecake recipe
Back to the Lemon cheesecake recipe