Lemon cheesecake is a refreshing lemon dessert, bursting with flavour and is super easy to make. Serving 12 people, this family-sized cheesecake is a classic. Once you’ve perfected this recipe, you’ll want to make it time and time again. This recipe swaps the traditional Digestive biscuit base for a oaty HobNob base instead which works wonders with the lemon filling. Not only is this cheesecake made with fresh lemons, it’s also made with lemon curd which makes it extra tangy and flavoursome. Store this cheesecake in the fridge and serve on the day you make it. A slice of this cheesecake works out at 522 calories per serving.
- 14 HobNobs (200g), crushed into crumbs
- Zest and juice of 3 lemons
- 300g lemon curd
- 500g ricotta
- 600g Philadelphia, at room temperature
- Check you've got
- 100g butter, melted
- 1 tbsp cornflour
- 75g golden caster sugar, plus 2tsp golden caster sugar for the lemon topping
For the base, mix the biscuit crumbs and melted butter together. Press firmly into the base of a greased 20cm, deep loose-based tin and leave in the fridge to chill.
Meanwhile, mix the cornflour with the juice of 1 lemon until smooth. Add lemon curd, zest of 1 lemon and 2tsp sugar and bring to the boil, stirring. Simmer for 1 min, then tip into a bowl. Chill for 20 mins.
Mix ricotta, cream cheese, remaining lemon zest, juice and sugar until smooth. Combine with 1⁄2 the lemon curd mix; spread onto base. Dot lemon curd topping on top and swirl to create a marble effect.
Chill for at least 4 hrs or overnight to set. Release cheesecake from the tin (heat the outside edges of the tin with a hot cloth to make it easier). Smooth the sides with a palette knife and transfer to a plate.
We'd recommend eating this cheesecake on the day its made. Any leftovers can be stored in the fridge for up to 2 days.