Description
A creamy and tangy lemon cheesecake perfect for dessert.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 200g caster sugar
- 3 lemons, zested and juiced
- 300ml double cream
Instructions
- Mix crushed biscuits with melted butter and press into the base of a 23cm springform tin. Chill for 30 minutes.
- Beat cream cheese and sugar until smooth.
- Stir in lemon zest and juice.
- Whip double cream to soft peaks and fold into the cream cheese mixture.
- Pour the mixture over the biscuit base and smooth the top.
- Chill for at least 4 hours, or preferably overnight, before serving.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- For a stronger lemon flavour, add more lemon zest.
- Decorate with extra lemon zest or slices before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 35g
- Sodium: 200mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Lemon Cheesecake, Cheesecake, Lemon Dessert, No-bake Cheesecake