400g cream cheese

200g creme fraiche

50g ginger biscuits

50g digestive biscuits

50g butter

80g lemon curd

2 lemons

Luxury lemon cheesecake

preparation 2 mins • you cook for 11 mins •

Makes a nice 8 inch cheesecake

Watch a 30 second preview of my cook-along video below


There's something about Mum's and puddings. They just do it best, and my mother-in-law is no exception. This cheesecake is so rich and moreish that between you and me, it was a key reason to me marrying into the family! It's a great dinner party dish also, as everything can be done in advance.

Small saucepan to melt the butter

Food processor

8 inch cake tin, greased and the base lined with baking parchment

Mixing bowl

Potato masher!

Spoon to stir



Before you start, have your small saucepan on the hob with the butter next to it. Have all the other ingredients & equipment on the work surface and click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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First you need to melt the butter, so put the saucepan on a low heat and add the butter and melt gently, whilst you sort out the biscuits. Put both types of biscuits into your food processor and blend until you've got a fine crumb. Bring over your pan of now melted butter and then empty the biscuit crumb into the butter and stir together.

Next bring in your cake tin and pour the biscuit in. Spread the biscuit around with your spoon to a roughly even layer, pushing it into the edges. Next take your potato masher and then press down all over to compact it in. Pop this in the fridge whilst you make the filling.

Add the cream cheese, the juice of 2 lemons and the lemon curd to your mixing bowl. Beat this together until you have a nice creamy mix. Don't worry if there are a few lumps, this will be the lemon curd and is fine. Next you need to add in the creme fraiche and gently fold it in.

Take your cake tin out of the fridge and then all you need to do is evenly pour on the filling. Using your spatula, scrape the bowl to get it all out and then smooth over the cheesecake.

Pop it in the fridge for 3 hours and you're done, after which time you should be able to safely remove the the tin...!

I hope that you enjoy it.

Granny's apple pie
Foolproof chocolate fondants
Chocolate ganache tart
Ginger pudding


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