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Easy Lemon Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Quick no bake lemon cheescake, simply divine with easy measurements.

Quick no bake lemon cheescake, simply divine with easy measurements.

Ingredients

Serves: 0

Metric Cups
  • 397 grams sweetened condensed milk
  • 300 grams cream cheese
  • 285 millilitres double cream
  • 4 large lemons
  • 12 digestive biscuits (crushed)
  • 80 grams butter
  • 14 ounces sweetened condensed milk
  • 11 ounces cream cheese
  • 10 fluid ounce heavy cream
  • 4 large lemons
  • 12 graham crackers (crushed)
  • 3 ounces butter

Method

Easy Lemon Cheesecake is a community recipe submitted by 'H' and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • take 7inch loose bottomed cake tin, melt butter slowly on stove and add the crush digestive biscuits
  • once the butter has been absorbed then turn into loose bottomed tin and pat down gently, refrigerate
  • for the cheesecake mixture, place the soft cheese into a mixing bowl and start to soften with an electric mixer
  • add the sweetened condensed milk slowly, this will ensure no lumps from the cheese remain
  • then add the double cream
  • roll the lemons on the work surface, don't know why but they give up more juice & then squeeze them * note husband's are particularly adept at this part if you have one handy!
  • add the lemon juice to the bowl a bit at a time & you'll find the beautifully creamy mixture starts to thicken
  • once all of the lemon juice has been added then transfer this to the biscuit base and refrigerate for an hour. Enjoy!
  • TIP: If you like some texture and extra lemony tang then add some grated lemon rind
  • take 7inch loose bottomed cake tin, melt butter slowly on stove and add the crush graham crackers
  • once the butter has been absorbed then turn into loose bottomed tin and pat down gently, refrigerate
  • for the cheesecake mixture, place the soft cheese into a mixing bowl and start to soften with an electric mixer
  • add the sweetened condensed milk slowly, this will ensure no lumps from the cheese remain
  • then add the heavy cream
  • roll the lemons on the work surface, don't know why but they give up more juice & then squeeze them * note husband's are particularly adept at this part if you have one handy!
  • add the lemon juice to the bowl a bit at a time & you'll find the beautifully creamy mixture starts to thicken
  • once all of the lemon juice has been added then transfer this to the biscuit base and refrigerate for an hour. Enjoy!
  • TIP: If you like some texture and extra lemony tang then add some grated lemon rind
  • Tell us what you think

    What 15 Others have said

    • This was so great to prepare for a work birthday. I used the dark chocolate digestives which were amazing and I added 1 passion fruit in place of 1 1/2 of the lemon and put some passion fruit on top. Sooo amazing!!

      Posted by Court_Franc on 10th August 2016
    • BEST cheesecake ever. I have literally made this once a month. Goes great with passion fruit on top. Unfortunately doesn't work as well with light cream cheese or cream (bit too runny) keep the fat in!

      Posted by Dillon95 on 14th June 2016
    • This is so good! I made it for my son's sixth birthday party today, at his request, and it was a winner. I only had half the amount of cream, so I substituted the rest for double-cream Greek yoghurt and it worked out brilliantly.

      Posted by on 6th December 2015
    • This cheesecake is delicious! I added ginger biscuits to the digestive base - even more delicious, use about 6-8, you will need a little more melted butter

      Posted by Paul247 on 18th August 2015
    • I made this for my family and they loved it. It was easy, fun, and tasty. Thanks for sharing the recipe, I love it.

      Posted by JPratt on 30th July 2015
    • This is the second time I have made this and both times I added a couple of dessertspoon's of Lemon curd and it tasted wonderful I also made the base from ginger nuts instead of digestive biscuits.

      Posted by paslode10 on 3rd July 2014
    • Fabulous recipe, I always follow it to the letter - you can't improve on perfection. Always goes down a storm, just add fresh strawberries and blueberries for a wow dessert :-)

      Posted by Glocock on 3rd May 2014
    • made this recipe with mascarpone and I also whipped the cream. I put a smear of lemon curd between biscuit and filling, the end result was yummy, very lemony and so easy to make.

      Posted by janewoody on 21st February 2014
    • It is the lemon juice that makes it set. Just add a little more and it will start setting. I used about half a cup. Linda

      Posted by Lulubelle23 on 28th January 2014
    • Delicious, sadly it was so runny - I double checked to see if I'd not followed the instructions correctly - believe the double cream should of stated it should of been whipped? Otherwise it was a nice flavour, but was more like yoghurt consistency - rather than cheesecake!

      Posted by debbsb on 7th July 2013
    • This is so easy to make and so yummy! I used gingernut biscuits instead of digestive and it was the nicest cheesecake I have had! It was even better the next day!!!

      Posted by pjam on 20th May 2013
    • My daughter made this cheesecake earlier today for a family party and the topping did not thicken as well as we'd hoped, any suggestions as to how to make it set thicker?

      Posted by mhodgkinson on 5th April 2013
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