I am calling this ‘The Best Lemon Cheesecake Recipe’ as in my humble opinion (and Grants, and the neighbours!) It is SERIOUSLY LUSH!!! And has zero calories!! 😉
What is your preference?
I love to have a thick, crunchy base and a super thick creamy top! But ultimately the choice is yours, just adjust the quantities slightly. If you read my blog, you will know I am NOT a baker, I tend to just throw it all in and see!
For this recipe, I used my go to basic cheesecake recipe, for another flavour go HERE, for my lotus biscoff and strawberry cheesecake.
400g Digestive Biscuits (one large pack)
200g Unsalted Butter
600ml Full Fat Cream Cheese
300ml Double Cream
100g Icing Sugar
1tsp Vanilla Paste
4 Large Unwaxed Lemons – Juice and Zest (keep some zest for the decoration)
9inch Spring Based Tin
Small tub of double cream
Fresh Lemon Slices
Melt the butter gently in a saucepan, and while its melting, crush the digestives. Pop them in a bag and then holding the end shut, bash with a rolling pin.
Mix all together and then press into a lined, greased tin. I always push the edges up the side of the tin. Put in the fridge to set for a couple of hours.
Whisk the cream cheese and cream together, I chuck it all in together, but you can whisk up the cream separately and then mix together until thick and smooth. Do not over whip it.
Add the vanilla, lemon juice, zest and icing sugar and fold in thoroughly with a spatula. Add onto the base and put back in the fridge to set. I cover with cling film and leave overnight.
The decoration is really up to you, I whipped my cream and piped round the edges and then simply popped some halves of lemon on, finishing with the zest. I tried to find some jelly lemons, really retro! But sadly, couldn’t find them. For a special occasion I may add some sprinkles or gold leaf.
Enjoy! And let me know how yours turns out.