I hate missing out on dessert – especially when it comes to cheesecake! This really simple Lemon Cheesecake recipe is so quick and easy to make, and it tastes absolutely delicious. Believe me, you will go back for a second helping!
I just adjusted this recipe to make it gluten free – Lemon cheesecake recipe – BBC Food
Ingredients
- 100g/3½oz butter, melted, plus extra for greasing
- 275g/9¾oz gluten free plain digestive biscuits
- 625g/1lb 6oz full-fat cream cheese
- 140g/5oz icing sugar, sifted
- 3 lemons, zest and juice (about 80ml/2¾fl oz)
- 150ml/5fl oz double cream
- 75g/2¾oz lemon curd
Method
- Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs with a rolling pin.
- Tip into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour.
- To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Spoon into the tin and spread evenly over the biscuit base. Smooth the top with the back of a spatula or spoon. Chill overnight in the fridge to set.
- To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest.
** I just put the biscuits into a food bag, sealed it, and then gently used a rolling pin to break the biscuits down into crumbs. I also used a hand whisk rather than a electric whisk as I find that this makes a better consistency for me.
Serve with a cup of tea, a glass of wine, or just simply on its own!