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 Lemon Cheesecake

    ' On a hot summer evening , what could be better than a cold lemon cheesecake ? OK , two lemon cheesecake's or maybe a lemon cheesecake with a nice fruit sorbet ? What ever the answer this desert is a must for any lemon lovers and it requires no cooking at all ...  '

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For the crumble : 

  • 200 g Crushed Digestive Biscuits
  • 100 g Butter
  • 1 tablespoon of soft brown sugar

For the filling :

  • 350 g Mascarpone Cheese
  • 150 ml Double cream
  • Two lemons
  • 3 tablespoons of lemon juice

For the lemon curd drizzle : 

  • 3 spoons of lemon curd
  • 2 spoons of boiling water. 


For the crumble : 

  • Melt the butter in a pan , then add the brown sugar and mix until dissolved. 
  • Smash up the biscuits 3 at a time in a food bag , until you have 200 g of crumbled biscuit mix.
  • Add the mix to the butter and sugar , remove from the heat and mix well.
  • When the crumble is made , decant into a 23 inch loose bottom cake tin.
  • Compress the mix evenly with the bottom of a glass or a spoon.
  • Cool the crumble in the fridge for about 45 minutes.

For the filling : 

  • Zest the lemons then put into a bowl with the mascarpone cheese and double cream.
  • Start to mix the ingredients together.
  • Then add your lemon juice and continue mixing until the mix is firm.
  • In a separate bowl beat up the remaining double cream until thick.

For the drizzle :

  • Mix together the lemon curd and boiling water to make a runny liquid.

Getting the cheesecake together : 

  • When the crumble has cooled down , add the filling and spread over the base evenly.
  • Re-chill for a further 90 minutes.
  • Then add the Double cream and spread evenly.
  • Re-chill for another 90 minutes.
  • When the cheesecake is fully chilled , about 3 hrs. Remove from the fridge and push the bottom of the tin and the cheesecake out.
  • Drizzle the lemon curd sauce over the cheesecake and serve with a slice of lime.