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Louise's Lemon Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a really easy no-cook tangy lemon cheesecake. It is very quick to make and is ideal for entertaining as needs to be made and chilled a few hours before you want to eat it. I always make this whenever I have guests and have never had any complaints!

This is a really easy no-cook tangy lemon cheesecake. It is very quick to make and is ideal for entertaining as needs to be made and chilled a few hours before you want to eat it. I always make this whenever I have guests and have never had any complaints!

Ingredients

Serves: 0

Metric Cups
  • 350 grams cream cheese
  • 110 grams digestive biscuits
  • 50 grams butter
  • 25 grams brown sugar
  • 75 grams caster sugar
  • 1 lemon zest
  • 6 tablespoons lemon juice
  • 150 millilitres double cream
  • 12 ounces cream cheese
  • 4 ounces graham crackers
  • 2 ounces butter
  • 1 ounce brown sugar
  • 3 ounces superfine sugar
  • 1 lemon zest
  • 6 tablespoons lemon juice
  • 5¼ fluid ounce heavy cream

Method

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

  • Crush the biscuits thoroughly to fine crumbs.
  • Melt the butter in a saucepan and mix in the crushed biscuits and brown sugar. Press into an 8 inch loose bottomed cake tin (I have found it much easier to turn out using one of these). Chill in the fridge while you make the topping.
  • Beat together the cream cheese, castor sugar, lemon zest and lemon juice until smooth and creamy.
  • Whip the double cream until you have soft peaks.
  • Mix together the cream cheese mixture and the cream.
  • Spread over the base and chill for a couple of hours. Enjoy!
  • Crush the biscuits thoroughly to fine crumbs.
  • Melt the butter in a saucepan and mix in the crushed biscuits and brown sugar. Press into an 8 inch loose bottomed cake tin (I have found it much easier to turn out using one of these). Chill in the fridge while you make the topping.
  • Beat together the cream cheese, castor sugar, lemon zest and lemon juice until smooth and creamy.
  • Whip the heavy cream until you have soft peaks.
  • Mix together the cream cheese mixture and the cream.
  • Spread over the base and chill for a couple of hours. Enjoy!
  • Tell us what you think

    What 1 Other has said

    • I have made this cheesecake countless times and everyone always raves about how amazing it is. Very easy to make and simply delicious!

      Posted by Scheesman on 16th June 2012
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