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+ servings
3.55 from 11 votes
Lemon Cheesecake
Prep Time
30 mins
Chilling Time
2 hrs
Total Time
2 hrs 30 mins
 

This is a seriously lemony lemon cheesecake, be prepared to have your palette cleansed and your sense awakened! 

Course: Dessert
Cuisine: Gluten Free
Keyword: easy, No Bake, simple
Servings: 8
Calories: 746 kcal
Author: Glutarama
Ingredients
  • 400 g condensed milk
  • 300 g cream cheese
  • 300 ml double cream
  • 4 lemons remove zest and squeeze
  • 300 g packets of gluten free ginger biscuits this is normally 2 packets of biscuits
  • 80 g butter
To decorate
  • 1 lemon
  • 200 ml water
  • 100 g caster sugar
Instructions
To make the biscuit base
  1. Blitz the biscuits in a blender or bash with a rolling pin until fine breadcrumbs.
  2. Melt the butter in a saucepan and add the biscuit crumbs mixing to combine.

  3. Tip this crumb mixture into a 9 inch loose based cake tin and smooth down with the back of a dessert spoon.

  4. Pop into the fridge for an hour to allow the base to harden.

To make the lemon cheesecake layer
  1. To make the cheesecake filling add the cream cheese to a large bowl and whisk until light a fluffy.

  2. Add the whole tin of condensed milk, the double cream and then finally, whisk in the lemon juice squeezed from the 4 lemons and set aside the lemon zest to fold in afterwards (I find the whisk gathers all the zest up so its best to fold this in)

  3. Plop all the lemon mixture into the cake tin to cover the ginger biscuit base and smooth the surface to avoid lumps and bumps.
  4. Pop back into the fridge for at least 3 hours to let the cheesecake layer set. (It's best left over night though)

  5. To make the candied lemon decoration simply finely slice the 5th lemon, add to a little saucepan along with 200ml water, simmer for 30mins, top up water to approx 200ml again and add the caster sugar. Keep an eye on this whilst it bubbles, shake the pan once or twice but don't stir.
  6. Once the water/sugar mixture looks syrupy, remove from the heat and life out the slices onto a piece of baking paper, these can be kept on the side overnight to harden slightly (they will not go hard, they'll have a bit of chewiness to them)
  7. Run a knife around the edge of the cheesecake to loosen, gently light the cheesecake out of its tin and top with the airdried candied lemon slices.

Nutrition Facts
Lemon Cheesecake
Amount Per Serving
Calories 746 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 26g130%
Cholesterol 139mg46%
Sodium 469mg20%
Potassium 396mg11%
Carbohydrates 73g24%
Fiber 3g12%
Sugar 48g53%
Protein 10g20%
Vitamin A 1482IU30%
Vitamin C 37mg45%
Calcium 236mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.