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Classic Lemon Cheesecake

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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Biscuit Base

  1. Smear a little butter around the inside of a 7”/18cm round dish or loose-bottomed tin.
  2. Put the biscuits into a bag and crush them into fine crumbs, or crumb them in a blender.
  3. Put the butter into a saucepan and heat gently until melted.
  4. Add the butter to the crushed biscuit crumb and mix well.
  5. Tip the mixture into the prepared dish.
  6. Place a piece of cling film over the biscuit crumb and smooth the top.
  7. Chill the biscuit base.


  1. Put the cream cheese, golden syrup or honey and grated lemon rind into a bowl and stir to combine.
  2. Add the lemon juice, one lemon at a time, beating until smooth.
  3. Remove the cling film from the prepared biscuit base and cover it with the cream cheese mixture.
  4. Using a fork make swirls on the top of the cheesecake.
  5. Chill for at least a couple of hours before serving with a twist of lemon added for decoration.


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

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