Sharp Lemon Cheesecake Recipe
Making a delightful Lemon Cheesecake: Prepare a biscuit base, create a creamy lemon filling, chill it for hours or overnight, and serve it garnished with fresh berries, powdered sugar, and optional whipped cream for a refreshing, elegant dessert.
Ingredients
- Digestive biscuits for the crust
- Butter for the crust
- Cream cheese
- Caster sugar
- Eggs
- Lemon zest
- Lemon juice
- Double cream
- Gelatin optional
- Fresh raspberries or strawberries for decoration
Instructions
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Crush the biscuits to a fine powder.
- Mix the biscuit crumbs with the melted butter and press into the base of a 20cm springform cake tin.
- In a large bowl, beat together the condensed milk, cream cheese, double cream, lemon zest and juice until smooth.
- Pour the cheesecake mixture into the prepared tin and sprinkle with the demerara sugar.
- Bake in the preheated oven for 30 minutes, or until the cheesecake is set.
- Allow the cheesecake to cool completely before serving.