Lemon Cheesecake


serves 8
100 g digestive biscuits
1/2 stick (2 oz) 50 g butter
2 tbsp (25 g) caster sugar (superfine granulated)

for the filling

200 g (7 oz) full fat soft cheese
1/3 cup (65 g) caster sugar (superfine granulated)
2 eggs
125 ml soured cream
15 g gelatine
1/4 cup (2 fl oz) 50 ml water
grated rind and juice of 1 lemon

for the decoration

whipped cream
crystallized lemon slices


to make the base

1. Crush the biscuits finely with a rolling pin.

2. Melt the butter and mix in the crumbs and sugar.

3. Press the mixture on to the base of a 17cm loose bottomed cake tin.

4. Put in a cool place to set.

to make the filling

1. Beat the cheese and sugar together.

2. Separate the eggs, and beat the yolks into the cheese mixture.

3. Stir in the soured cream.

4. Soften the gelatine in the water in a small heatproof basin.

5. Stand the basin in a pan of hot water and stir until the gelatine dissolves.

6. Stir the lemon rind, juice, and gelatine into the cheese mixture.

7. Whisk the egg whites until stiff and fold carefully into the mixture.

8. Pour into the prepared tin and chill for 45 minutes - 1 hour until firm.

9. Remove from the tin and decorate with whipped cream and crystallized lemon slices.

What did you think?

31 people have helped to review this recipe. Thankyou!

Great recipe
posted by Saddam @ 10:29AM, 8/17/09
If you're in the UK, full fat soft cheese = Philadelphia. You can also use a generous spoon or two of lemon curd for the topping instead of crystallized lemon slices.

If you whip the egg whites well enough you will get a fluffy texture. If you use less or don't whip a lot then you will get a denser cheesecake. Tastes vary.

The amount of gelatin stated in the recipe was not correct when using sheets of gelatin. I would suggest you follow the instructions on the gelatin packet on how much to use for a firm set for about 500-600 ml of liquid, and use that along with the suggested amount of water.

Very good end result, cheesecakes are great!
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