Lemon Cheesecake

I love this cheesecake. You could also use an orange or a lime or two, instead of the lemon to make this.

What do I need to make Lemon Cheesecake

To serve 6

• Topping
• 500 g natural yoghurt, the cheapest plain yogurt works just fine, but I do like to use thicker Greek yogurt
• 300 g soft cheese, own brand
• 1 lemon
• 200 g sugar, granulated 
• 5 eggs
• Crumb Base
• 300 g biscuits, cheapest ones
• 1 tbsp vegetable oil, I’ve now swapped this for butter

How do I make this cheesecake recipe

• Base
• Put the biscuits and oil in a food processor and mix together.
• Once the mixture comes together in a clump, take out of the processor and press it into the bottom of a cake tin.
• Chill this whilst you prepare the cheesecake.
• Cheesecake
• Oven: Preheat to 170c/325F/Gas 3
• Chop up lemon into large chunks, removing seeds as necessary.
• Combine lemon chunks, yoghurt, soft cheese, sugar and eggs into a blender or food processor and blend until completely pulverised.
• Pour the filling mixture into the cheesecake base and cook for 1 hour, checking after 50 minutes.
• The top should be golden-coloured and completely set. Let the cheesecake cool at room temperature. Once the tin no longer feels warm, put into the fridge for several hours before serving, but ideally overnight.

Can I make any changes?

There are many changes you could make to this lemon cheesecake recipe.

• Swap the lemons out for another citrus fruit, limes, oranges or grapefruit
• use a dark brown sugar like Muscovado for a different flavour
• use chocolate digestives, malted biscuits or oat based ones for a different base
• add about 100g of dark chocolate cut into pieces to the topping
• or add about 30g cocoa to the topping and/or 15g to the biscuit base
• blitz peanuts, or any kind of nuts, and add to the topping and/or the base
• stir through some raisins / chopped dried apricots / dried cranberries / or chopped prunes into the topping
• use some cooked orange peel stirred through for an orangey flavour, and maybe top with some caramelised orange slices
• melt dark, milk or white chocolate and drizzle over t he baked, cooled cheesecake
• top the baked, cooled, cheesecake with a berry medley, so something like sliced strawberries, fresh raspberries and blueberries, and dust with icing sugar 
• candy some almonds and sprinkle over the top

Need a gluten free lemon cheesecake?

You just need to make sure the biscuits are gluten free, everything else is fine

How long will the cheesecake keep for?

I’ve never kept this for long, but I would keep it in the fridge for 4-5 days. I’ve not tired freezing it yet, so I’ll try it and get back to you here 

Other bakes you might like

https://thriftylesley.com/easy-orange-cake/