Cheesecake on cake stand with knife

Prep: 20 mins Cook: 5 mins plus chilling


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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    For the base

    • 110g digestive biscuits
    • 50g butter



      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



      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)



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


    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

    Sign in or create your My Good Food account to join the discussion.
    11th Nov, 2012
    Didnt mention when to put in brown sugar, so omitted it.


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