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Lemon Cheesecake

This easy, delicious lemon cheesecake recipe is perfect for a treat over the summer. My favourite recipe and you’ll love it too!
Lemon cheesecake

Ingredients

350g Digestive biscuits
140g Melted block butter
500g Full fat cream cheese
250g Elmlea double cream
120g Icing sugar
4 lemons

Equipment

Piping bags
1E nozzle
This easy, delicious lemon cheesecake recipe is perfect for a treat over the summer. My favourite recipe and you’ll love it too! One slice is never enough. Enjoy!

Method

This is my favourite lemon cheesecake recipe. It can be easily made in 30 minutes and ready for a party centre piece.

Start by blitzing up the digestive biscuits. I use a food processor from Kitchen aid  But you can just pop them in a food bag and bash them up with something heavy such as a rolling pin.

Put the biscuit crumbs in a bowl along with 140g melted butter. Its important to use block butter here so it sets well. Mix these together and it should look like wet sand. Pour this into an 8inch round cake tin. A springform tin works best. I also line it with a c circle of baking paper so it is easily removed.

Now take a glass or anything with a flat bottom and press down the biscuit crumbs until flat, compact and level. Pop in the fridge while you make the next stage,

I use a Kitchen Aid mixer but this can easily be done with a hand mixer. Put in the cream cheese and icing sugar and mix for a few minutes until smooth. While this is mixing, zest and juice the lemons and then add this into the cream cheese mixture. Mix again for a minute.

Next, add in the double cream. Whisk this on a medium to high speed until thick and holding its shape.

Yummy!

Now take the tin from the fridge and start to spread the lemon cheesecake mix up the sides of the tin. This will make sure there are no gaps. When the sides are filled, add the rest into the middle. Just leave 3-4 heaped tablespoons of mix out for decorating.

Smooth over the top to get this as flat as possible.

The decorating can be done now or when it is set. Set the cheesecake in the fridge ideally over night.

Pop the rest in a piping bag with a 1E nozzle or any of your choosing. Pipe pretty shapes on the top of the lemon cheesecake and zest another lemon over. Finish with lemon slices.

Taker a look at my other cheesecake recipes here

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