Recipe of Any-night-of-the-week Lemon cheesecake

Lemon cheesecake. This Lemon Cheesecake is smooth, thick and creamy! It's got a light lemon flavor in the cheesecake and big lemon punch from the lemon curd on top! A great combination of sweet and tart!

Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients. Delicious Lemon Cheesecake made from scratch. This easy baked Lemon Cheesecake has a buttery crust, a tangy cream cheese filling, and is topped with sour cream and fresh blueberries. You can have Lemon cheesecake using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lemon cheesecake

1. It's 200 g of digestive biscuits.
2. You need 60 g of butter.
3. You need 1 of lemon zest and juice of.
4. You need 300 g of medium fat cream cheese I used original Philadelphia.
5. You need 75 grams of caster sugar.
6. You need 150 ml of double cream.

Cheesecake and lemon meringue pie come together in this decadent lemon meringue cheesecake dessert that will impress all of your guests. Lemon Meringue Cheesecake Is the Ultimate Holiday Showstopper. Each layer is delicious in its own right — creamy cheesecake, tart lemon curd, and toasted meringue — but combining them into. These Lemon Cheesecakes have three layers.

Lemon cheesecake instructions

1. Crush the biscuits up either into a food bag with a rolling pin or put into a food processor. Add the biscuit crumbs to the melted butter (which can be melted either on a hob slowly or in the microwave 1-2 minutes) and stir with a wooden spoon until completely mixed..
2. Tip into a 20cm springform tin and press down with a glass to flatten out. And chill for about 20 minutes..
3. Wash the lemon, dry and then grate into a bowl, cut the lemon in half and squeeze out the juice into a sieve so it catches all the Pips..
4. Put the cream cheese sugar into a mixing bowl beat until well mixed and then whisk in the double cream I used a hand mixer for all of us until nice and thickened. Add in the lemon juice and Zest whisking until creamy..
5. Make sure the base is chilled before pouring the cream cheese mixture into it. Spread out evenly..
6. Put into the fridge to chill for a few hours. Then decorate if you want and serve. This recipe can be doubled as that is what I did as I have a big family. I used a 10 inch 26cm springform tin..

Each individual cheesecake starts with a Graham Cracker Crust. Next, is a creamy smooth and dense cheesecake filling. This lemon cheesecake recipe makes the lightest creamiest no bake lemon cheesecake EVER! Click for the easy step by step picture recipe & helpful top tips. Lemon cheesecake is a refreshing lemon dessert, bursting with flavour and is super easy to make.