Light Lemon Cheesecake

Preparation info
  • Serves


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

I first served this at Blandford Street. When George arrived in the pastry kitchen there he thought we would be different – not better, mind you, but different – which is why we do things like the peanut butter one now . . . This is a kind of spiritually pure cheesecake, as it hasn’t any gelatine, and could be the better for it.



Cover the bottom of a 22cm springform tin with greaseproof paper.

Melt 50g of the butter, crush the biscuits and mix together. Press them evenly into the tin. Cream the remaining butter and the sugar together until light and fluffy. Beat in the egg yolks, lemon rind and juice and cream cheese. Whip the cream until it just holds its shape; whisk the egg whites until stiff and fold both i