Lemon Cheesecake


Biscuit Base!

  • 300 g Shortbread Biscuits (I used ginger biscuits because I didn’t have shortbread)
  • 100 g Unsalted Butter

Cheesecake Mix!

  • 600 g Full-Fat Cream Cheese
  • 100 g Icing Sugar 
  • 300 ml Double Cream
  • 75 ml Lemon Juice (about 3 lemons)


  • 150 ml Double Cream
  • 2 tbsp Icing Sugar 
  • Orange & Lemon sweet Slices 
  • Lemon Zest


For the Biscuit Base!

  • Blitz your Shortbread Biscuits to a fine crumb. Melt your Unsalted Butter carefully, and then add into your biscuits.
  • add biscuit mix to the bottom of your 8″/20cm Deep Springform Tin. 

For the Cheesecake Mix!

  • Add your Cream Cheese in a large bowl. Add in your Icing Sugar, and whisk till smooth using a Electric Hand Whisk. 
  • Pour in your Double Cream, and whisk. As the mixture is starting to thicken, add in your Lemon Juice, and whisk again.
  • Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even. 
  • Once whisked, spread over the Biscuit Base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably over night for longer. 

For the Decoration! 

  • Whisk together your Double Cream and Icing Sugar until pipeable. Pipe onto your Cheesecake with your favourite tip. 
  • Add a bit of Lemon per slice, and sprinkle over some Lemon Zest. 

Also why not check out Debbie’s Lemon Cheesecake recipe below



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