Cheesecake is the perfect summer treat, one that you don’t need to stand over a hot oven to bake. It’s a great dessert to take to your next barbecue or picnic.
Charlotte Oates, a cook and founder of Charlotte’s Lively Kitchen, has shared how to make a tasty lemon cheesecake that only takes 15 minutes to prepare before it sets in the fridge for a few hours.
She said: “A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice. It’s unbelievably moreish!”
In Charlotte’s comment section, many people praised this simple recipe and said it was incredibly easy to make from scratch.
One commentator said: “Best lemon cheesecake recipe I’ve ever tried.” while someone else wrote: “Made in 15 mins, stuck in the freezer and it was set for dinner less than an hour later. Perfect quick and easy dessert!”
How to make a lemon cheesecake
Ingredients
To make the cheesecake:
- 280ml of double cream
- 250g of cream cheese
- 100g of digestive biscuits
- 100g of caster sugar
- 40g of butter
- Two lemons (zest and juice)
For decoration:
- 75ml of double cream
- Four slices of lemon
Kitchen equipment needed:
- Round lose-bottomed cake tin
- Greaseproof baking paper
- Piping bag with star nozzle
Instructions
Line the base of a cake tin with baking paper, then add butter to a pot on the stove and cook for a minute or two until melted.
Crush the digestive biscuits into fine crumbs and mix them with the melted butter.
Add the biscuit mixture to the prepared tin and use the back of a spoon to smooth it flat, then place the in the fridge to chill as you make the rest of the cheesecake.
Finely grate the lemons and squeeze out the juice until you have enough for five teaspoons, then set aside.
Place the double cream in a bowl and whisk until it forms a soft peak. Add the cream cheese, caster sugar, lemon zest and lemon juice, then mix until fully combined.
Remove the tin from the tin and then add the lemon mixture a little at a time until the tin is completely full and there are no gaps. Use the back of a spoon or palette knife to smooth the top.
Put the tin back in the fridge and leave it for at least two hours to fully set and only take it out of the fridge once you are ready to serve.
To decorate the cake, whip double cream until it forms a stiff peak and place it into a piping bag with a star nozzle and pepper eight small swirls of cream around the edge of the cheesecake, then top each swirl with a slice of lemon.
Your delicious no-bake lemon cake will now be ready to eat and enjoy.
