Tuesday, 16 April 2013

Cold Set Lemon Cheesecake.

This is one of the easiest cheesecakes to make. All you have to do is mix things together and put it in the fridge overnight. Perfect for desert on Sunday.

I used a 20cm spring form tin and I turned the base upside down to make it easies to get off plus it wouldn't effect the tin if I cut the cheese cake on it.

150g digestive biscuits crushed to crumbs.
75g melted butter.

Mix together and tip into the tin, press down to make a firm base.

200g cream cheese.
50g caster sugar.
Grated rind of 1 lemon and juice of half of the lemon.
125ml whipped cream.

Mix the cream cheese, sugar, lemon rind and juice together. Fold in the cream.
Pour into the tin on top of the base and smooth out.

Blob 1 generous tablespoon of lemon curd into the cheese filling and swirl through.
Put it into the fridge and leave it overnight.
Next morning run a pallet knife around the tin and open the spring and remove  tin.
Gently slide the pallet knife under the cheesecake and slide it onto a plate.



  1. Dear Cookie
    This sounds lovely (and easy, which is a bonus!) I shall have to have a go! Thank you for sharing.
    Best wishes

  2. Yum, that looks delicious. It sounds so easy too. If only I wasn't trying to lose weight, though I may just have to give it a go when I'm allowed a treat.

  3. Hmm, I have a similar recipe from a kids cookbook, but it involves fannying around with expensive marscapone cheese. This seems a much better alternative - thanks!

  4. Thank you for the recipe, looking forward to making it :) xx

    1. Thank you all for your lovely comments. I am glad you all like the recipe. It is very easy to make and I cut my costs by buying the cream cheese in Aldi. 56 cent for the 200g tub.

  5. I am salivating just reading this post. The cheesecake looks divine.