Annie Bell'S Mum'S Lemon Cheesecake Recipe

Name: Annie Bell'S Mum'S Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BASE; 150 g digestive biscuits; 50 g unsalted butter, melted; FILLING; 350 g full-fat cream cheese; 150 g golden caster sugar; 4 eggs, medium; 2 lemons, juice and zest of; 1 teaspoon vanilla extract; TOPPING; 300 ml sour cream

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Annie Bell'S Mum'S Lemon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions