Lemon Cheesecake Recipe

Name: Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 150 g digestive biscuits or 150 g coconut biscuits, crushed; 100 g butter; 30 ml gelatin; 60 ml water, cold; 125 ml milk; 2 eggs, separated; 200 g sugar; 2 lemons, juice and rind of, fresh grated; 10 ml vanilla essence; 500 g cream-style cottage cheese; 250 ml cream, whipped

Servings: persons

150 g digestive biscuits or 150 g coconut biscuits, crushed
100 g butter
30 ml gelatin
60 ml water, cold
125 ml milk
2 eggs, separated
200 g sugar
2 lemons, juice and rind of, fresh grated
10 ml vanilla essence
500 g cream-style cottage cheese
250 ml cream, whipped

1
Mix the butter and biscuits together and press into the base of a springform tin.
2
Sprinkle the gelatin over the water, allow to become spongy.
3
Dissolve by placing over boiling water or microwave for 30 seconds on medium.
4
Combine milk, egg yolks, and sugar in a pan; place on medium heat and cook, stirring until slightly thickened.
5
Pour in dissolved gelatin and lemon rind.
6
Set aside to cool slightly.
7
Beat lemon juice and vanilla into cheese, then gradually stir in the gelatin mixture.
8
Fold in stiffly beaten egg whites and three quarters of the whipped cream.
9
Pour over pie crust.
10
Refrigerate for several hours until firmly set.
11
Remove from springform and decorate with the remaining cream.
12
Variations: the lemon can be omitted, add extra vanilla to taste.
13
The top can be finished off with berries such as black cherries or cape gooseberries.
14
Drain the juice of the berries and sprinkle 15 ml gelatin over the juice, heat to dissolve, add the berries, and cool slightly.
15
Pour over cheesecake in springform and leave to set.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 g digestive biscuits or 150 g coconut biscuits, crushed, 100 g butter, 30 ml gelatin, 60 ml water, cold, and more.

Yes, 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.

Lemon Cheesecake

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