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Member recipe

Lemon CheeseCake Delight

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Cooking time

Prep: 15 minutes Cook: 30 minutes Cooling time

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Serves 6

Cooked lemon cheese cake made without gelatin. Gluten free oats can be substituted for digestive biscuits to make a g/f version.

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  • Cream cheese (e.g. Philly) - 300g
  • Caster sugar - 110g
  • Lemon - grated rind and juice of one large lemon
  • Large egg - 1
  • Vanilla extract - 0.25 teaspoon


  • Ground almonds or mixed ground nuts - 150g
  • Butter - 50g (add a little more if the mixture seems too dry)
  • Ground ginger - 0.50 teaspoon


  1. Grease and line a cake tin - approx. 20cms diameter.

  2. Grind nuts if not already prepared.

  3. Melt butter.

  4. Add ground nuts to melted butter and press into cake tin to form a base. Put in the fridge until the filling is ready.

  5. Cream together the cheese, sugar, grated lemon rind and juice, egg and vanilla extract. It should be able to be poured but not too runny.

  6. Pour the filling onto the almond base.

  7. Bake in a slow oven (about 160c) for 30 minutes. Leave in the oven to cool completely to minimise shrinkage of filling. Refrigerate before serving on its own, or with whipped double cream and a light sprinkling of nutmeg.

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