Lemon Cheesecake

What better to finish off our summer recipes than a tangy lemon cheesecake!

I wanted something no-bake this time as it's far too hot to have the oven on (learnt my lesson from last week). I realised I didn't have any cheesecake recipes on my blog, which is a sin because it's one of my family's favourites.

Jump to recipe

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The Filling

Cheesecake can be intimidating if you havent made it before, but it's actually pretty easy! The main thing is to know how long to mix it for. If you undermix, your mixture won't thicken enough, but if you overmix, you can liquify the cream cheese, which makes it runny. Until you're used to making them, don't be afraid to take your time! There's a sweetspot, so keep stopping and regularly checking the consistency whilst you mix.

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Method:

1. Crush your digestives either by hand or in a food processor until they're small crumbs

2. Melt your butter and pour it over your crushed biscuits

3. Mix them together until all the biscuits are covered in butter

4. Add your biscuits to the bottom of a springform pan and flatten them down to make your base

5. Add your soft cheese and icing sugar to a bowl and whisk them together

6. Pour in your double cream and whisk until your mixture has thickened. Stop and check regularly to make sure you don't overmix; the mixture should hold its shape when it's ready

7. Fold in the juice of 3 lemons

8. Add your mixture on top of your biscuit base

9. Place in the fridge to chill for at least 6 hours (but ideally overnight)

10. Remove from the fridge and zest your lemons around the edge of the cheesecake to decorate

11. Serve and enjoy

*This cheesecake should last 3-5 days in the fridge