Annie Bell'S Mum'S Lemon Cheesecake – a delicious recipe with BASE, digestive biscuits, unsalted butter, FILLING, full-fat cream cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200 deg C(180 fan oven).
2
Whizz biscuits into crumbs in a food processor, add to the melted biscuits until evenly coated.
3
Press into base of a 20cm cake tin with removeable collar, using fingers or bottom of a glass.
4
Place all FILLING ingredients into food processor (or bowl and electic whisk)and whizz til smooth.
5
Carefully Pour onto biscuit base (pour over back of spoon to avoid disturbing crumbs) and bake for 30 mins, until just set and slightly risen.
6
Remove and leave to level for 10 minutes.
7
Top with sour cream, smooth surface and return to oven for a further 10 minutes.
8
Remove and allow to cool. It will firm up as it cools. Cover with clingfilm and place in refridgerate overnight and until use. Serve chilled.
840
kcal
Calories
64
g
Fat
51
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: BASE, 150 g digestive biscuits, 50 g unsalted butter, melted, FILLING, and more.
Yes, Annie Bell'S Mum'S Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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