Quick & Easy Lemon Cheesecake

Recipe by Nutrition Student, Emelia Ruddell 

Serves 12 

This cheesecake is an excellent choice if you aim to impress with minimum effort. No fancy equipment is needed. It has a strong lemon taste, but you can easily tone it down by using a smaller amount of lemon juice. Adding a swirl of your favourite jam, or fruit puree, is a great way to change the flavour.

Dietary Adjustments

This meal can be customised to accommodate various dietary preferences, such as vegan, gluten-free, and dairy-free. You can opt for gluten-free biscuits. Dairy-free cream cheese can be used; the cream can be replaced with coconut cream. 

Ingredients

Base

• 250g Wine Biscuits
• 100g Butter, melted

Filling

• 600g Cream Cheese, softened
• 100g Icing Sugar
• 300ml Cream
• 1 Lemon, juiced

Hot tip! To maximise the amount of juice that can be extracted from the lemon, microwave the lemon for 30sec, t hen, adding a little pressure with your hand, and roll it on the bench before juicing.

Method

Prepare a cake tin with baking paper around the side and bottom.

Base: 

1. Smash the biscuits into fine crumbs.
2. Add the melted butter to the biscuit crumbs. Mix until a wet sand consistency is created. The mixture should be able to hold its shape when pushed against the side of the bowl.
3. Place the butter and biscuit mix into the prepared tin. Firmly push the base around the bottom of the tin - this helps the base hold shape when cut.
4.  Refrigerate.

Filling:

1. Put cream and icing sugar in a blender. Whip until soft peaks form. 
2. Add softened cream cheese. Mix until well combined.
3.  Add lemon juice to the cream cheese mixture. Mix until well combined.
4. Pour cream cheese mix into the prepared base. Refrigerate for 6 and 1/2 hours.

Nutritional Information 

1 serving

• Energy 1688kJ
• Protein 3.9g
• Total fat 32g
• Saturated fat 19g
• Carbohydrates 24g
• Dietary fibre 0.4g