Desserts
British
BritishLemon Cheesecake
A zesty lemon cheesecake at three tiers. The basic is a quick no-bake set with bottled juice, while the ultimate is a baked vanilla-and-lemon-curd cheesecake on a buttery almond-shortbread base.
Vegetarian
Budget version
A fuss-free no-bake cheesecake on a digestive base, set in the fridge.
Per serving£0.60
Total cost£4.80
Time20 min
Ingredients for 8
- Base
- 250 g digestive biscuits , crushed
- 100 g butter , melted
- Filling
- 300 g soft cheese
- 200 ml double cream
- 80 g icing sugar
- 4 tbsp bottled lemon juice
Method
- Mix the crushed biscuits with the melted butter and press firmly into the base of a lined 20cm springform tin.
- Chill the base while you make the filling.
- Beat the soft cheese with the icing sugar and lemon juice until smooth.
- Whip the cream to soft peaks and fold it through the cheese mixture.
- Spread over the base, level the top and chill for at least 4 hours until set.
- Release from the tin and slice to serve.
Equipment
The three ways, side by side
Budget
A fuss-free no-bake cheesecake on a digestive base, set in the fridge.
Better
A no-bake cheesecake brightened with fresh lemon zest and a swirl of lemon curd.
Ultimate
A baked vanilla cheesecake on an almond-shortbread base, topped with homemade lemon curd.
