1 Hour Baking
Autumn, Spring, Winter

Are you a lover of lemon?

This zesty Lemon Cheesecake is a creamy, smooth and versatile dish perfect for any occasion. You won’t have any leftovers from this lemon-forward dessert. Finish with candied lemons to make this dish your own. You can never go wrong with a Lemon Cheesecake!




For Cake:

Preheat oven to 150°

Finely blitz biscuits in blender and add melted butter

Add to mixture to a greased springform pan, press down firmly and refrigerate for 15 minutes


Beat together softened cream cheese, sugar and Lemon zest until smooth and creamy

Slowly add 1 egg at a time, careful to not over mix, and add the fresh lemon juice

Pour mixture on-top of biscuit mixture in pan and place in oven

Bake for approximately 50 minutes until set (but may be wobbly)

Allow to cool in the oven and then refrigerate before serving with cream and candied Lemons.


For Candied Lemons:

  • Add water, sugar and lemon juice to a pan and bring to a rolling boil on stove
  • Slice lemons thinly and add to pan
  • Turn down the heat and allow to simmer for 10 minutes, flipping if required



  • Great to prep the night before required 
  • Careful not to cover when cooling in the fridge to avoid sweating of the cake 

Are you ready to start creating?

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