Zingy Lemon Cheesecake

Zingy Lemon Cheesecake recipe

This recipe makes a beautifully light and refreshing lemon cheesecake, perfect for Summer get-togethers. In fact you don’t have to wait until the summer months to enjoy this tangy, fruity biscuit base cake. A sweet delight.

lemon cheesecake completed and served

You will need:

20 cm (8 inch) cake tin

Zingy Lemon Cheesecake

5 from 2 votes
Recipe by Janine Moore Course: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

40

minutes
Cooking time

4

hours 
Calories

420

kcal

This recipe makes a beautifully light and refreshing lemon cheesecake, perfect for Summer get-togethers.

Ingredients

  • For the base
  • 200 g (7oz) digestive biscuits, crushed (in US Graham Cracker)

  • 90 g (3.5 oz) butter, melted

  • For the filling
  • Finely grated rind and juice of 3 lemons

  • 15 ml (1tbsp) powdered gelatine

  • 225 g (8oz) low fat soft cheese

  • 150 ml (1/4 pt) natural yoghurt

  • 60 ml (4tbsp) clear honey

  • 2 egg whites

Directions

  • Grease and line your cake tin with butter and grease-proof paper on the base.
  • Crush the biscuits, the best way of doing this is to put them in a plastic bag and using a rolling pin, roll until all lumps have gone.
  • Melt the butter in a saucepan and add the crushed biscuits, mixing well, and pour into the cake tin, pressing down flat to firm the base of your cheesecake.
  • For the filling make the lemon juice up to 150ml (1/4) pint with water if the 3 lemons not enough. Sprinkle the gelatine over the juice and leave to soak for 3 minutes
  • Put the bowl onto a pan of simmering water until all the gelatine has dissolved, remove from heat and let it cool slightly.
  • Whisk the yoghurt, honey and cheese together. Fold in the grated lemon rind and the gelatine juice mix.
  • Whisk the egg whites to a stiff texture and then fold into the cheese lemon mix.
  • Pour mix onto the biscuit base and leave to set in the fridge. This should be about 4 hours.
  • When set, remove carefully from the tin and present on a plate.

Best kept in the fridge during warm weather… Enjoy!

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