Lemon Cheesecake

Lemon Cheesecake

A very simple recipe, nothing complicated but looks very impressive when you put it on the table! Lovely for Easter Sunday afternoon tea!
ServesPrep / Cooking TimeDifficulty
8 45 minutes plus 2 hours chill time 2

I actually invented this in Arnotts Department Store in Dublin, one of my favourite places - my goodness, it went down very well with the customers that day and didn't last very long, so a good sign!


Use a silicone mould to make the cheesecake in - it will peel away from the set mixture beautifully and you won't leave half of it behind!



225g ginger biscuits, finely crushed
125g melted butter
100g Mascarpone cheese
100g Philadelphia cheese
50g Ricotta cheese
175g carnation condensed milk
Zest of either 1 lemon or 1 orange
Juice of 2 lemons or 1 large orange
300ml double cream
50g caster sugar
Zest of either 1 orange or 2 lemons


  • Mix the biscuits and the butter together and press into a loose bottom mould and chill for 30 minutes in the fridge
  • Meanwhile, put all but one teaspoon of sugar and 50ml cold water in a saucepan.
  • Heat very gently until the sugar has completely dissolved
  • Pop the zest of either the lemons or orange into the syrup and gently simmer for about 10 minutes.
  • Transfer the strips of zest to a cold plate and sprinkle with a tsp of sugar and allow to cool completely.
  • In a large mixing bowl beat the cream cheeses and condensed milk together until smooth.
  • Beat in the lemon or orange zest and 100ml of either lemon or orange juice.
  • In a separate bowl beat the double cream with an electric hand whisk, until soft peaks form.
  • Fold the cream into the cheese mixture and then spoon onto the biscuit base
  • Chill for 2 hours
  • Decorate with the sugared lemon or orange zest.
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