Lemon cheesecake 

This simple lemon cheesecake recipe tastes sweet and citrusy. It’s perfect for a summer teatime!


  • Digestive biscuits 250gr
  • Butter 100gr (melted)
  • Light brown sugar 20gr
  • Cream cheese 500gr
  • Condensed milk 350gr
  • Yolks 4
  • Lemon juice 60ml and lemon zest 


  1. Line the bottom of a 22cm springform tin with greaseproof paper. Process biscuits until finely chopped. Add sugar and butter. Process until combined. 
  2. Press mixture over base and side of prepared pan. Refrigerate for 30 minutes.
  3. Meanwhile, beat cream cheese, yolks and lemon zest together until smooth. Add condensed milk, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.
  4. Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. 

Click here to see how to make strawberry sauce.