Louise Johncox

Lemon Cheesecake

Preparation info
  • Serves

    8-10

    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

Lemon cheesecake was not on the tea shop menu, but I’ve included it here as this was one of Mum’s favourite family recipes, dating back to the sixties. She often made this cheesecake for dinner parties at home and on special family occasions. Everyone loved this cake and the fact that Mum made the dessert.

Ingredients

For the Biscuit Base

  • 250 g digestive biscuits
  • 100 g butter, plus extra for greasing
  • 1

Method

Grease a 23cm springform cake tin.

Crush the biscuits in a food processor or put them into a plastic food bag and bash them with a rolling pin.

Melt the butter in a saucepan over a gentle heat, then mix in the crushed biscuits and ginger. Spoon the mixture into the prepared tin. Use the back of a spoon to press the biscuit mixture evenly into the tin. Place the tin in the refrig