Lemon cheesecake

Need a simple zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients

  • Prep:20 mins
    Cook:5 mins
    plus chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 470
  • fat 37g
  • saturates 23g
  • carbs 31g
  • sugars 22g
  • fibre 1g
  • protein 4g
  • salt 0.52g


  • 110g digestive biscuits
  • 50g butter
  • 25g light soft brown sugar
  • 350g mascarponecheese
  • 75g caster sugar
  • 1 lemon, zested
  • 2-3 lemons, juiced (you need about 90ml)


  1. To make the base crush the biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.

  2. Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.

  3. Beat together the mascarpone, caster sugar, lemon zest and lemon juice until smooth and creamy. Spread over the base and chill for a couple of hours

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