Classic Lemon Cheesecake


  • 200g Doves Farm Organic Digestive Biscuits
  • 100g butter
  • 400g cream cheese, full fat
  • 2 tbsp golden syrup or honey
  • 2 lemons, grated rind and juice


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.