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Easy Lemon Cheesecake with a slice removed.
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Easy Lemon Cheesecake

Easy Lemon Cheesecake is a hit for a summer dessert. Either on a buffet, at a party or for a family lunch. Make ahead for an easy pudding.
Prep Time25 mins
Chilling time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: British
Keyword: easy summer dessert cheesecake
Servings: 8 servings
Author: [email protected] Cooks

Ingredients

For the base:

  • 200 g digestive biscuits
  • 100 g butter

For the cheesecake:

  • 1 lemon jelly
  • 500 g cream cheese
  • 150 ml double cream

For the topping:

  • 150 g fresh berries e.g. raspberries

Instructions

Preparation:

  • Make the jelly up to 300ml only.
    Use as little hot water as necessary to dissolve the jelly and top up with cold water
  • Put in the fridge to cool but not begin to set - 10-20 minutes depending on the initial temperature
  • Line the cake tin with a baking parchment circle or thoroughly grease with butter

For the base:

  • Crush the biscuits, e.g. put them in a bag and bash them with a rolling pin
  • Melt the butter and mix in the biscuit crumbs
  • Press the crumb mixture into the prepared tin. Put in the fridge to cool while you prepare the cheesecake

For the cheesecake:

  • Beat the cream cheese until smooth. Add the cream and beat in
  • When the jelly is just beginning to thicken, beat it into the mixture.
    As long as the jelly is cool you can beat it in
  • Pour the cheesecake mixture over the base
  • Put in the fridge to set for at least an hour or two (depending on how set the jelly was), but it's fine overnight
  • Remove from the tin and remember to take off the parchment circle
  • Decorate with fresh fruit to serve.

Notes

Everyday Cooks tips:

  • To make 2 smaller cheesecakes use 15cm tins
  • Make ahead - up to 24 hours. Decorate just before serving