Cheesecake on cake stand with knife

Prep: 20 mins Cook: 5 mins plus chilling

Easy

Serves 6

Need a simple zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal470
  • fat37g
  • saturates23g
  • carbs31g
  • sugars22g
  • fibre1g
  • protein4g
  • salt0.52g
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Ingredients

    For the base

    • 110g digestive biscuits
    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 25g light soft brown sugar
    • 350g mascarpone cheese
    • 75g caster sugar
    • 1 lemon, zested
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 2-3 lemons, juiced (you need about 90ml)
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    Method

    1. To make the base, crush 110g digestive biscuits in a food bag with a rolling pin or in the food processor.

    2. Melt 50g butter in a saucepan, take off heat and stir in 25g light soft brown sugar and the biscuit crumbs.

    3. Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.

    4. Beat together 350g mascarpone cheese, 75g caster sugar, the zest of 1 lemon and juice of 2-3 lemons, until smooth and creamy.

    5. Spread over the base and chill for a couple of hours.

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    Comments, questions and tips

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    janet godward
    31st Aug, 2015
    I have just made this to take round to some friends for tea. I have made it before so i know its good. I leave the sugar out of the base , its got enough sugar in the topping. I too love the zingyness of the lemon. Yummy!
    emily665
    13th Jan, 2013
    3.05
    You don't need the brown sugar in the base and you need a little bit more butter because the base doesn't set properly. I personaly added ginger nuts in the mascapone mix and put the rest on top of the cheesecake. Definatley lemony enough. I loved the zingeyness. Xx
    caroline93
    21st Aug, 2014
    Thanks for your comment, my Dad and I unfortunately have a very sweet tooth! But yes it can always be taken out. Ginger sounds like a nice idea though!
    emily665
    13th Jan, 2013
    3.05
    You don't need the brown sugar in the base and you need a little bit more butter because the base doesn't set properly. I personaly added ginger nuts in the mascapone mix and put the rest on top of the cheesecake. Definatley lemony enough. I loved the zingeyness.
    caroline93
    5th Dec, 2012
    sorry stage 1 should say To make the base crush biscuits, melt butter in saucepan, take off heat, stir in brown sugar and biscuit crumbs hope this helps :)
    mouseylin
    20th Nov, 2012
    Didnt mention brown sugar so omitted it i added the zest of 3 lemons so really had a great twange absolutely fab deffinately use again
    annmitt
    11th Nov, 2012
    2.05
    Didnt mention when to put in brown sugar, so omitted it.
    Myhuni123
    12th Apr, 2017
    How long will this last in the fridge once chilled?
    macky7
    16th Dec, 2016
    Is it ok to freeze the cheesecake?
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