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Lemon Cheesecake with Digestive Biscuit Base

Makes 1 cheesecake

This simple yet classic cheesecake is always a winner! Serve it with a twist of lemon or few seasonal berries such as strawberries or blackberries. Made using our organic digestive biscuits, you can also adapt this recipe with oranges or limes to add a new dimension to your cheesecake.

Free from Soya, Nuts


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Digestive Biscuit Base

  1. Rub some butter around the inside of a 18cm/7” round dish or loose-bottomed tin.
  2. Crush the biscuits into fine crumbs.
  3. Gently melt the butter.
  4. Add the butter to the crushed biscuit crumb and mix well.
  5. Tip the mixture into the prepared dish and smooth the top.
  6. Chill the biscuit base.

Lemon Cheesecake

  1. Cut a thin twisted strip of lemon zest and save for serving.
  2. Put the cream cheese and golden syrup or honey into a bowl and stir to combine.
  3. Finely grate the lemon rind into the bowl.
  4. Add the lemon juice, one lemon at a time, beating until smooth.
  5. Tip the mixture onto the prepared biscuit base, spreading it out evenly.
  6. Using a fork, make swirls on the top of the cheesecake.
  7. Chill for at least a couple of hours before serving.
  8. Add the twisted lemon zest and serve.


18cm/7” round dish or loose-bottomed tin and mixing bowl

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