Lemon Cheesecake Recipe

This lemon cheesecake recipe is so simple, you’ll want to make it every day. Deserts can be difficult to master, but just make sure you follow recipe quantities as otherwise, your cheesecake won’t set properly.

This is a recipe for a simply cheesecake, but you can of course use gelatine and setting agents and do things differently. If you experiment with the amount of lemon curd in this then the more or less you put in, compensate for with the double cream you use. Too little liquid and this won’t be easy to slice, too much liquid and your cheesecake will go soggy and the liquids will separate.


  • 4 tbsp. thick Greek yoghurt
  • 6 tbsp. lemon curd
  • 1 fresh lemon, freshly squeezed juice
  • 125ml double cream
  • 70g digestive biscuits
  • 50g butter (unsalted)
  • Handful of blueberries
  • Sprinkle of caster sugar
  • Sprigs of fresh mint
  • Dusting of icing sugar

Method of Preparation:

Put the digestive biscuits into a plastic sandwich bag and bash with a rolling pin until the biscuits resemble small crumbs. If you have a blender, stick them in there and blitz together.

Melt the butter in a saucepan or in a bowl in the microwave.

Mix together with the biscuit base. If you mix with a spoon, it will take a while to come together but persevere!

If you mix in a blender, pour the butter through the opening at the top.

Press into your serving dish or bowl. Make sure you press it together hard to that the biscuit compresses, so when you put the liquid mix on the top in won’t seep through.

Chill this in the fridge as soon as you are finished whilst making the liquid part.

Mix the yoghurt, lemon curd, and lemon juice together in a bowl until smooth.

Whip the cream quite vigorously until it forms peaks. Any further than this and you will cause it to curdle.

Mix 2 tablespoons of the cream into the yoghurt and lemon mixture until creamy. Add the rest of the cream mixture and mix with a metal spoon.

Spoon this mix over the top of your biscuit base.

Add the blueberries to the top. You could serve the blueberries as a coulis, by heating them in a pan with a dash of water and a sprinkle of caster sugar. Cook it until the blueberries are still holding their shape but are soft.

Spoon over the top, add the mint sprigs, and dust with icing sugar.

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