Gluten Free Lemon Zest Cheesecake

Makes one 7"/18cm cheesecake

This fresh and lemony cheesecake is an easy to make yet dreamy dessert. The base is made from crushed Lemon Zest Cookies making it suitable for any one on a gluten free diet.

Free from Gluten, Peanuts, Egg, Soya, Wheat
Vegetarian, Organic

Ingredients

Change Quantities:
  • 50g butter
  • 150g Freee Lemon Zest Cookies
  • 140ml double cream
  • 300g full fat cream cheese
  • 75g icing sugar
  • 1 lemon rind and juice
  • sliced lemon to decorate
  1. Grease a 7”/18cm round dish or loose-bottomed tin with butter.
  2. Put the cookies into a bag and crush them into fine crumbs.
  3. Melt the butter and stir in the crushed biscuit crumb.
  4. Press the mixture into the prepared dish and leave to chill for an hour.
  5. Meanwhile beat the cream until thick then set it aside.
  6. Tip the cheese into a large bowl, sieve in the sugar and mix them together
  7. Grate the lemon rind into the bowl, squeeze in the juice and stir to incorporate.
  8. Fold in the cream.
  9. Scoop the mixture onto the crumb base and smooth the top.
  10. Chill the cheesecake overnight.
  11. Bring it back to room temperature an hour before serving and decorate the top with a slice of lemon cut into segments.
its so easy to make and everyone enjoys it. If I take a pudding anywhere now its always this cheesecake.
By Miss sharon gray
19 Jun 2016
I have made this 3 times now and every one who has had it loves it I use this receipt but with ginger biscuits in staed ❤️❤️❤️❤️❤️
By Miss Amber Pearse
15 Nov 2014
Made this for relative whose on gluten free diet but it's so delicious now make it regularly for us all. The biscuits are yummy!
By Mrs Barbara Osborne
06 Sep 2013
Just lovely, easy to make and absolutely delicious.
By Mrs Mandy Purchase
09 Feb 2013
To Helen McGuiness - grams and millilitres are the same. You can weigh the cream cheese out in grams without affecting the recipe.
By Mrs Marcia Bowie
02 Aug 2012
I really want to make this cheesecake, but the cream cheese measurement is in mls... My cream cheese is in grams...
By Ms Helen McGuinness
01 May 2012
Really really yummy cheesecake, although next time I'd squeeze less lemon in next time as it is so rich. This is the first time I've made a cheesecake but I've tasted a great deal and I'd say that this is a winning gluten-free recipe.
By Miss Rose Thomas
30 Oct 2011
Really easy and quick to make and tastes great.
By Miss Janet Leys
25 Aug 2011

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Ingredients

Change Quantities:
  • 50g butter
  • 150g Freee Lemon Zest Cookies
  • 140ml double cream
  • 300g full fat cream cheese
  • 75g icing sugar
  • 1 lemon rind and juice
  • sliced lemon to decorate

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