Lemon Cheesecake

Name: Lemon Cheesecake
Ingredients: 75 g (5 tbsp) butter; 175 g (6 oz) digestive biscuits or graham crackers; 175 g (6 oz) digestive biscuits or graham crackers; 50 g (½ cup) ground almonds; 100 g (3½ oz) full-fat cream cheese; 250 g (1 cup) mascarpone; 80 g (½ cup) icing sugar; zest of 1 lemon juice of 2 lemons; zest of 1 lemon juice of 2 lemons; Blood orange slices or segments, or poached rhubarb; Blood orange slices or segments, or poached rhubarb; Blood orange slices or segments, or poached rhubarb

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

The beauty of lemons is their versatility; they can brighten both savoury and sweet dishes. This easy cheesecake stars a zesty topping and you can team it with extra citrus in the form of orange slices or segments to serve.

Ingredients

For the base

75 g (5 tbsp) butter
175 g (6

Cake
Vegetarian

Method

Line the base and sides of a 20cm (8in) loose-bottomed cake tin with baking parchment.
To make the base, melt the butter in a saucepan over a low heat. Crush the digestive biscuits under baking parchment or in a mixing bowl, using the end of a rolling pin, until you have a powdery rubble. Stir in the ground almonds and melted butter until fully combined, then p