When life gives you lemons…bake lemon cheesecake

A light lemon cheesecake is perfect for summer time – this one is a big hit with all the family!

lemon cheesecake 01


  • 150g gluten free digestive biscuits
  • 8 tablespoons unsalted butter
  • 1 tsp cinnamon
  • 600g cream cheese
  • 150g sugar
  • juice and zest of 2 lemons
  • 3 eggs

lemon cheesecake 02


  • Preheat oven to 200°C.
  • Crush biscuits – I did this my putting them in a plastic food bag and bashing them with a rolling pin!
  • Melt the butter.
  • Mix the biscuit crumbs, cinnamon and melted butter, and press evenly and firmly into a springform tin (my tin was 30cm – keep in mind that the smaller the tin, the thicker the layers of the cake).
  • Bake for 5 min, remove from oven and leave to cool. Do NOT remove from tin!
  • Reduce oven temperature to 150°C.
  • In another bowl, whip the cream cheese until smooth, then mix in the sugar, lemon juice, zest and eggs until there are no lumps.
  • Pour the cheese mixture in to the tin on top of the biscuit base.
  • Bake cake for 40 mins or until the centre of the cake is no longer runny.
  • Switch off the oven but leave the cake inside for another 20 minutes.
  • Leave cake to cool completely before serving.

lemon cheesecake 03

What’s your favourite thing to bake in summer?

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