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 a dairy product made from separating whole milk or cream into fat and…

    • 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…

    • 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…

    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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    Irene's picture
    Irene
    23rd Jun, 2020
    5.05
    Never made a cheesecake before but tried this last night. It turned out lovely. I didn't have any digestives in the cupboard so I crushed up dark chocolate gingers (so no brown sugar required). By fortunate accident this melted when combining with the butter and held the base together nicely (I stuck it in the freezer for 15 mins before applying the topping), providing a delicious, sharp contrast to the lemon. I also used the inexpensive co-op own brand soft cheese instead of mascarpone. If I'd been served what I made in a restaurant I wouldn't have been disappointed. It would look even better in individual glass ramekins. Substituting ingredients doesn't always work out, but this recipe is so bombproof that a carefully calculated deviation seems unlikely to hurt. Big thumbs up!
    Ponytail13
    1st Jun, 2020
    4.05
    I made this for my first ever cheesecake and it was quite easy to make. I swapped the digestives for Ginger biscuits as i like the combo of lemon and ginger. My son loved it and he doesn't do desserts!!! :)
    Kim Bradshaw's picture
    Kim Bradshaw
    4th May, 2020
    5.05
    Great quick recipe but left out the brown sugar in the base as we don't have sweet tooth's. Delicious and tangy and added sliced fresh strawberries on the top.
    tanithdg
    8th Jan, 2020
    one of the easiest and tastiest cheesecake recipes to do. i made it with all the ingredients as listed and it was perfect. very lemony, which we liked. we are going to try it again but with chocolate digestives and oranges!!
    happyhannah
    17th Apr, 2019
    5.05
    Quick and tasty! As per earlier comments, I omitted the sugar in the base but otherwise followed the recipe.
    Helen Flood
    18th Feb, 2019
    5.05
    Super easy to make and delicious
    jdcheesman
    11th Feb, 2019
    A quick cheat to guarantee it setting: use lemon jelly made with half the usual amount of water instead of the lemon juice + sugar.
    Sparkles23
    24th Nov, 2018
    5.05
    Very zesty lemony mix! Simple and quick to make! 10/10!
    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

    Pages

    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?
    buccaneercheryl
    5th May, 2020
    5.05
    I bought my Marscapone cheese from Tesco. It comes in 250g tubs. I did not want to have leftover cheese, so I got my mathematician husband to re-calculate the ingredients, according to 500g of Marscapone cheese. The calculations are rounded up/down to the nearest 10. Maybe someone will find this useful? 140g digestive biscuits 70g butter 35g soft brown sugar 500g Marscapone cheese 110g Caster sugar Add more lemon zest and juice to your taste
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