UK Cuisine – Lemon Cheesecake Recipe

This is a simple light cheesecake recipe that has a nice sharp taste from the use of lemons.

Difficulty Rating: Easy

Serves: 6 – 8

For the base:
50g butter
50g caster sugar
100g digestive biscuits, crushed
For the filling:
225g soft cheese
2 eggs, separated
100g caster sugar
Rind of 2 un-waxed lemons
150ml double cream
Juice of 1 lemon
3 tbsp water
15g sachet, powdered gelatine

UK Cuisine   Lemon Cheesecake Recipe

Melt the butter over a low heat. When melted remove from the heat and add the sugar and digestive biscuits. Press into the base of an 8” spring form cake tin and refrigerate for 30 min.

Whilst the base is chilling, place the soft cheese in a large bowl and beat with a wooden spoon to loosen the mixture. Beat in the egg yolks, half the sugar, lemon rind, lemon juice and cream. Pour the water in a separate bowl, sprinkle over the gelatine and set aside for 5 min. Whilst the gelatine is doing this put a pan of water on the hob to boil. Ensure that the pan can accommodate the bowl sitting on the top of the pan. When the water is at a simmer, place the bowl with the gelatine on top until the gelatine has dissolved.
Pour the gelatine into the cheese and cream mixture. Place the bowl in the fridge whilst you whisk the eggs as this will aid the setting process. However don’t leave it for too long as it will set too hard. Whisk the egg whites until soft peaks slowly adding the remaining sugar whilst whisking. Carefully fold in to the cheese mixture, and pour over the biscuit base. Chill in the fridge for 3 -4 hours min, preferably overnight.