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 minutes mins
Chilling time2 hours hrs
Total Time2 hours hrs 25 minutes mins
Course: Dessert
Cuisine: British
Servings: 8 servings
Author: Susie@Everyday Cooks
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
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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.
Everyday Cooks tips:
- To make 2 smaller cheesecakes use 15cm tins
- Make ahead - up to 24 hours. Decorate just before serving