Easy lemon cheesecake

Easy Lemon Cheesecake

Easy Lemon Cheesecake












This is a real crowd pleaser, easy to do & everyone will think its taken you ages!!

Total time 1.5 hours – but this is mostly chilling time!

10-15 mins prep.

  • 300g digestive biscuits, crushed
  • 200g butter, melted
  • 2 lemons, juice & zest
  • 4 tablespoons icing sugar
  • 500g Mascarpone cheese
  • half a jar of lemon curd

You will need 1 x 9 inch spring sided tin (or loose bottom will suffice).  If you don’t have a food processor, you will also need a blunt wooden object, such as a rolling pin.

  1. Either place the biscuits into a food processor and mix to crumbs, or place into a sturdy bowl & use the end of your rolling pin to bash to bits!! I use the latter and it works well.
  2. Melt the butter and stir into the biscuits, it will look like wet sand.  Tip into the spring sided tin and press in firmly using the back of a spoon.  Put into the fridge to set.
  3. Place the mascarpone, lemon juice, zest and icing sugar into a bowl and mix well, at first it will just slide around the bowl, but stick with it!!
  4. Add about half the jar of lemon curd to the top of the set biscuit base- some crumbles will probably pull up as you spread but that doesn’t matter.
  5. Add the cheesy to the top of the base – spread evenly.
  6. Place in the fridge to set for 45-60 mins.
  7. Remove side of tin. Base should be set firm enough for you to slide onto a nice serving plate.
  8. If you’re feeling adventurous decorate with chocolate leaves or crystallised lemon pieces.




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