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Lemon Cheesecake

A great favourite and this is a particularly simple recipe because it uses a jelly tablet instead of gelatine and you can make it in any flavour you wish.

This recipe could also be frozen because it doesn’t contain egg whites which can sometimes weep on defrosting.

You will need a 20cm (8in) shallow tin with a loose base lined with silicone paper base and sides and a piping bag with a star nozzle.


Biscuit Base

  • 150g (5 oz) digestive biscuits
  • 65g (2 ½ oz) butter
  • 25g (1 oz) caster sugar


  • 1 lemon jelly tablet
  • 300ml (1/2 pint) boiling water
  • 1 lemon
  • 225g (8 oz) cream cheese
  • 150 ml (5 fl oz) double cream

Decoration (only required when finishing)

  • 150ml (5 fl oz) double cream
  • Small pieces of lemon


Biscuit base: crush the biscuits finely, add the sugar.

Melt the butter, pour it into the biscuits and mix well together.

Press the biscuits into the base of the tin, smoothing with the back of a tablespoon. Put into the refrigerator.

Make the lemon jelly: cut the tablet into pieces and place in a jug or bowl, add 300ml (1/2 pint) of boiling water and stir until melted. Do not add any more water. Leave until cool.

Grate the lemon zest and add it to the liquid jelly with the juice of only half the lemon.

In a bowl soften the cream cheese with a wooden spoon then gradually beat in the cool jelly.

Lightly whip the cream then whisk it into the jelly mixture.

Pour onto the biscuit base and put it into the refrigerator to set.

To finish

Whip the cream and pipe swirls on the top and decorate with small pieces of lemon.

If you are going to freeze this leave the decoration until it is defrosted.

Posted in Recipes on Apr 01, 2021