Luscious Lemon Cheesecake

New Year, new resolutions. I didn’t intend to make any, but it turns out I’ve done some without realising. First up was throwing out an enormous pile of accumulated journals, and second was the stultifying task of sorting through my finances. What a grotty process – especially unearthing sneaky direct debits that have been leaching money out of your bank accounts for goodness knows how long. 😦

Anyway, post-Christmas I’m sure a lot of people are suffering a bit of the post-holiday blues. Sadly January isn’t the most giving of months. You get bogged down with the waiting – for lengthening days, warmer times, and sunnier skies. Meanwhile you have to put up with dark mornings, ice, and roads so windy your car gets blown from side to side. Nice.

But…and here is the good bit…. what a great time to say goodbye to stodgy Christmas cake, mincemeat and dried fruit puddings. It’s time to move onto lighter, zingier horizons…and I’m not talking about diet food here!


To most people outside of the UK, cheesecake is probably most familiar in its baked American-style incarnation. But there’s all that stress with wobbly centres, soggy bottoms, cracked tops, and water baths. Why bother with that when you can make an unbaked version? It’s lighter in texture, almost moussey, and very, very moreish. Not only that, it’s so easy that it only takes minutes to assemble. I’ve kept it as simple as possible here but you can easily dress this cheesecake up on top with fresh fruit, lemon zest curls, curd and whatever else takes your fancy. I’ve also made this with limes, and it was just as lovely.


Luscious Lemon Cheesecake

Makes a 15cm cheesecake

  • 100g gingernuts, crushed into crumbs
  • 50g butter, melted
  • 200g cream cheese
  • 250g sweetened condensed milk
  • 1 large lemon, juice and zest

Mix the biscuit crumbs and melted butter, and pat firmly into the base of a 15cm springform cake tin. Chill for 30 minutes.

Beat the cream cheese and condensed milk together, then add the lemon zest and juice and beat until thickened. Pour this on top of the chilled biscuit base, and tap the cake tin firmly to get rid of any bubbles. Leave the cheesecake to set in the fridge for at least 2 hours. Then unmould from the cake tin, and cut into slices with a hot, sharp knife.


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