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A Delicious, Sweet and Easy No-Bake Lemon Cheesecake! Part of my Back-To-Basics Series!

So heyyy there, I’m back with another Back to Basics recipe! That’s right, I thought I would post another delicious recipe, but explain it down to the ground so that anyone and everyone can enjoy it and make it! 

This is my fifth recipe in my Back to Basics series, and I am loving them all so far! Everything else has either been Vanilla themed, or Chocolate themed, so I thought I would delve down the lemon route. 

My No-Bake Vanilla Cheesecake was a wonderful hit in the Back to Basics series, so I know you will all love this fresh and fruity No-Bake Lemon Cheesecake as well! 

The basic premise of this No-Bake Lemon Cheesecake is extremely similar to the Vanilla version. The only real difference is swapping out the Vanilla for the Lemon! 

The reason that I thought posting a new recipe for such a similar recipe, is partly because people google for a certain recipe, and this version will come up, as well as the other one. Also, because who doesn’t love a new recipe?!

For this beauty, I thought I would use Shortbread Biscuits in the base of the Cheesecake. This is to show that you can use pretty much any and all biscuits for a cheesecake base! I mainly use Digestives as they’re so classic, but Shortbread is delightful. 

Blitzing up shortbread for a biscuit base, add a little melted butter, and pressing into the bottom of an 8″/20cm Deep Springform Tin and squishing it down firmly results in a delicious biscuity base. 

If you wanted to use another biscuit that is basic, and not covered in chocolate and has no filling, the butter is always 150g. If you are using a biscuit with a filling (such as an Oreo) or a Chocolate Digestive, lower the butter to 125g. 

The reason you have to change the amount of butter is that the butter can make the filling/chocolate melt, and too much butter for those biscuits would be a greasy mess. Shortbread and Digestives are interchangeable, however!

For this recipe, I use Philadelphia Original. It’s the full-fat version, and this is the only version you should use! You cannot use the light, or lightest ones, as it won’t set. You can use Mascarpone instead, or a shop own-brand cream cheese instead. 

I prefer Philadelphia original for this particular recipe, as the tartness of the Cream Cheese mixes really well with the Lemon juice, but if you prefer it sweeter, you can use Mascarpone. 

One key point about Mascarpone, however, it is more likely to split in comparison to Philadephia as it needs less whipping in general! If you are in other countries, you just need to use your fattiest cream cheese you can find!

So, once you whisk your Cream Cheese and Icing Sugar together so that they are smooth, you can pour in your liquid double cream. I MUCH MUCH MUCH prefer to do it this way, but you can whip the cream separately and fold it in. 

Once I have started whisking in the liquid double cream, and it has started to thicken, I will slowly pour in the lemon juice as it whisks. The lemon juice, as long as it’s not added too quickly, will thicken the mixture quite a bit. 

If you want your cheesecake to be a bit more ‘yellow’ to represent the flavour of the cheesecake, you add the food colouring in at the same time as the lemon juice. Once all finished and delicious, spread it over the base, and leave the cheesecake to set in the fridge for AT LEAST 5-6, or preferably overnight. 

Leave the cheesecake the longer, the better. Some times, I have accidentally forgotten or neglected to decorate a cheesecake for a couple of days, and taken it out of the tin and it’s set PERFECTLY. If you find after setting overnight, your cheesecake is still very soft, it wasn’t whisked up enough.

I then decorate my cheesecake as per usual, with some whipped cream swirls, and the theme of the cheesecake. This time? Lemon slices, and lemon zest. All done, and delicious. The cheesecake is light, moussey, and DELIGHTFUL. Enjoy. x

No-Bake Lemon Cheesecake!

A Delicious, Sweet and Easy No-Bake Lemon Cheesecake! Part of my Back-To-Basics Series!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Lemon, No-Bake
Prep Time: 15 minutes
Cook Time: 10 minutes
Setting Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients

Biscuit Base!

  • 300 g Shortbread Biscuits
  • 100 g Unsalted Butter

Cheesecake Mix!

  • 600 g Full-Fat Cream Cheese
  • 100 g Icing Sugar
  • 300 ml Double Cream
  • 75 ml Lemon Juice (about 3 lemons)

Decoration!

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Lemon Slices
  • Lemon Zest

Instructions

For the Biscuit Base!

  • Blitz your Shortbread Biscuits to a fine crumb. Melt your Unsalted Butter carefully, and then add into your biscuits.
  • Blitz the biscuits again to combine, and add to the bottom of your 8"/20cm Deep Springform Tin.

For the Cheesecake Mix!

  • Add your Cream Cheese to a stand mixer bowl, or a large bowl. Add in your Icing Sugar, and whisk till smooth using the whisk attachment on the Stand Mixer, or using the whisks on your Electric Hand Whisk.
  • Pour in your Double Cream, and whisk. As the mixture is starting to thicken, add in your Lemon Juice (and yellow food colouring if using), and whisk again.
  • Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.
  • Once whisked, spread over the Biscuit Base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably over night for longer.

For the Decoration!

  • Whisk together your Double Cream and Icing Sugar until pipeable. Pipe onto your Cheesecake with your favourite tip.
  • Add a bit of Lemon per slice, and sprinkle over some Lemon Zest.

Notes

  • This Cheesecake will last for 3 days, in a fridge. 
  • I recommend using this 8"/20cm Springform Tin
  • I use a 2d Closed Star Piping Tip to decorate this Cheesecake!
  • I use 600g Cream Cheese as I like the tin to be full. You can use 500g instead, or up to 750g and the recipe will still work. 
 

Enjoy!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

253 Comments

  1. Cynthia Kelley on September 2, 2021 at 11:00 pm

    Hi Jane – it’s Thursday and I want to make this cheesecake for a party Sunday – however, you probably know it is near impossible to find double cream in the US. Can I use heavy cream – which has less butterfat? I’m an experienced baker – so maybe whip the heavy cream until stiff peaks form and then whip in the lemon juice – then fold all of that into the cream cheese/sugar base? Also – when converting to ounces – there is only 2.54 oz of lemon juice – doesn’t seem like much to me (that is not even a 1/4 cup) and I like my lemon deserts almost “tart” with the lemon taste (although I’m not making this for myself). Would you ever put in more? Doesn’t lemon juice “assist” in making cream “firmer”?
    Thanks,
    Cindy

  2. Charlene on July 28, 2021 at 5:37 am

    So so easy and so so delish

  3. Amy on July 25, 2021 at 9:57 am

    Hey, this recipe is amazing btw! I just have a question with the cream. When I made this the cheesecake itself came out a bit watery, the more I whisked the more watery it became. Would you recommend using whipping cream instead of double cream? That way the cream itself will thicken the more you whisk. I would prefer not to use gelatine.

  4. Lacey on July 20, 2021 at 10:29 pm

    Hi Jane! Just wanted to ask, if I left the finished product covered on a café counter during the day, do you suppose it would ‘melt’?

    • Jane's Patisserie on July 21, 2021 at 8:38 pm

      It cannot be stored out of the fridge – its a fresh product x



  5. Olivia on July 18, 2021 at 8:10 pm

    Hi Jane,

    If I use 400/500g of cream cheese do I need to change the cream quantity?

    Thanks

    • Jane's Patisserie on July 19, 2021 at 4:25 pm

      Yes, I would reduce it down in proportion x



  6. Carol Boland on June 17, 2021 at 4:07 pm

    Hi Jane, I am slowly going through all you no bake cheesecake recipes, I just have one question when I have make the cheesecake and it’s in the fridge to set, I get a small amount of liquid on the fridge self, can you tell me if I am doing something wrong. Thanks Carol

    • Jane's Patisserie on June 21, 2021 at 9:31 am

      Hey, sometimes some soft cheeses do have liquid in the cheese which may be causing it to leak? I am unsure though as this has only happened to me once when I froze a cheesecake rather than setting it in the fridge x



    • Elizabeth Lowes on August 28, 2021 at 10:26 am

      I’ve just made Jane’s lemon cheesecake and overnight, mines done just the same thing! Hasn’t affected the cheesecake though. As Jane says, not sure why it happens though 🥰



  7. Barbara on May 21, 2021 at 1:02 pm

    2nd post. Meant to say with my last post, I made individual ones and half the recipe amount. Set lovely and made 12 pots.

  8. Barbara on May 21, 2021 at 12:56 pm

    5 stars
    Absolutely delicious! I crumbled mini lemon meringues into the cheesecake, used lemon extract, 2 teaspoons as suggested, lemon colouring and a ginger biscuit base. I topped it with a small meringue and a white chocolate giant button.

  9. Barbara on May 19, 2021 at 8:53 am

    5 stars
    Hi I meant to ask this second question, and sent the first again 🤦‍♀️ If I add 200 gms of white chocolate, and use lemon extract instead of lemons as you advise, how much lemon extract do I use?

    • Jane's Patisserie on May 19, 2021 at 1:26 pm

      1-2 teaspoons as some are stronger than others xx



  10. Barbara on May 19, 2021 at 8:24 am

    5 stars
    Hi could I add mini lemon meringues?

    • Jane's Patisserie on May 19, 2021 at 1:26 pm

      Hey, yeah!xx



  11. Barbara on May 18, 2021 at 7:58 pm

    Can I add small lemon meringues?

  12. Courtney watts on May 1, 2021 at 2:20 pm

    4 stars
    Tastes amazing however it tastes very cheesy still.

    • Jane's Patisserie on May 1, 2021 at 4:41 pm

      Some soft cheeses taste stronger than others but it is also just a personal taste thing x



  13. Michelle on April 29, 2021 at 8:26 pm

    Hi,
    I’m wondering if this would work with a layer of lemon curd on top of the biscuit base before adding the cream cheese filling?
    Any help would be appreciated! Thanks! 🙂

    • Jane's Patisserie on May 6, 2021 at 1:51 pm

      Hey, the risk in doing that is that the cheesecake mix is just going to slide off when you take it out of the tin! its better to swirl some into the top instead xx



    • Melissa on June 25, 2021 at 9:32 am

      Hi Jane, would you wait for the cake to set before putting the curd on? And best way of swirling please! Thanks!



    • Jane's Patisserie on June 28, 2021 at 4:16 pm

      Hiya, I would put the curd in once the cheesecake mix is in the tin and swirl with a skewer x



  14. Emily on April 29, 2021 at 3:31 pm

    I am known in my household as the cheesecake queen as I’ve made many. Unfortunately this was our least fav when I made it for my family last week. I usually use Philadelphia cream cheese with mascarpone, but this recipe uses normal cream (I used Bulla) instead of mascarpone. Which made it taste too cheesey/creamy if that makes sense. Lemon flavour was really good though, I used 3 lemons and a tablespoon of lemon from the bottle.

  15. Maria on April 28, 2021 at 8:36 am

    Hi Jane,
    Would like to make this recipe but like to know how well does it thicken without adding gelatine to it.
    Thanks Maria

    • Jane's Patisserie on April 29, 2021 at 10:23 am

      I made it without gelatine and it sets very well (What you can see in the photos!), but for a guaranteed set you would want to use a setting agent!



  16. Paula on April 27, 2021 at 9:34 pm

    5 stars
    Made this last weekend and it turned out fantastic, I made a whole one but in a smaller tin and used the rest in glass gu jars going to try it with limes next time

  17. Sarah on April 17, 2021 at 3:17 pm

    5 stars
    I’ve made this today and put it in the small glass dishes that you get puddings in (and then store in the cupboard because they must be useful for something!). In case it helps anyone it filled 18 of the dishes. The topping seemed thick when it went in but the advantage of doing it this way is it is not the end of the world of it doesn’t set!!

  18. Melanie on April 3, 2021 at 8:15 pm

    5 stars
    I made a gluten and dairy free version of this today and it was fab. Used gluten free ginger biscuits fit the base and coconut cream cheese and cream for the top. It doesn’t set as firmly as when using dairy cream, but enough to be transferred onto a serving plate.
    Thanks for your great recipes Jane.

  19. Alex on March 24, 2021 at 9:34 pm

    Hi Jane, I am planning on making this cheesecake for next Easter weekend! I was just wondering if instead of using 3 lemons for the filling, would it be ok to use a bottle of lemon juice (from concentrate)? I bought it from Asda this evening and now I’m wondering if it maybe won’t work as well as actual lemons?

    • Jane's Patisserie on March 26, 2021 at 1:27 pm

      Hello! It should be ok but just be sure to add it in slowly! x



  20. Judy on March 20, 2021 at 5:30 pm

    The recipe sounds and looks delicious, but i need the measurements in cup and tea or table spoons!!

  21. Julie on March 15, 2021 at 7:01 am

    5 stars
    Made this on Saturday, it’s absolutely gorgeous. When I removed it from the tin, there were however quite a few ‘gaps’ around the edge and I think I may have the base of the tin the wrong way as it quite a job to get it out of the tin and keeping the base tidy.

    • Jane's Patisserie on March 15, 2021 at 11:55 am

      Hii! Im so glad you liked the recipe! When you put the cheesecake mix into the tin, make sure to pack the sides of the tin first!x



  22. Debbie on March 8, 2021 at 11:50 am

    Can you freeze this please?

  23. Debbie on March 6, 2021 at 9:08 pm

    I’d like to make the cheesecake in advance for a party. Is the cheesecake suitable for freezing? If yes, what would be the best way to defrost – on the kitchen counter or in the fridge? Thank you.

    • Jane's Patisserie on March 15, 2021 at 12:23 pm

      Hello! yes it is suitable for freezing, its bets to de-frost in the fridge!x



  24. Debbie on March 5, 2021 at 3:56 pm

    5 stars
    Beautiful. Can I ask you to clarify something please? In your explanation of the cheesecake, to mention that when making the base, the butter is always 150gsm. However, in the list of ingredients it’s 100gsm. What amount should I use? (I’m using digestive biscuits). Thank you.

    • Jane's Patisserie on March 6, 2021 at 7:46 pm

      Hiya! Oh yes sorry thats worded badly haha – for digestives I use 150g! x



    • Althia Plange on July 24, 2021 at 4:48 pm

      5 stars
      Hi there, loved the vanilla cheesecake recipe and planning on making the lemon cheesecake with a ginger nut base. Would butter still be 150g? X



    • Jane's Patisserie on July 25, 2021 at 9:18 am

      I would reduce the butter to 125g! x



  25. Emily on March 4, 2021 at 7:00 pm

    Hi Jane! Can’t wait to make this cheesecake, I’ve loved making so many of your others! If I was to add lemon curd, how much and how do you get it to swirl to the top?

    Thank you😊

    • Jane's Patisserie on March 15, 2021 at 12:33 pm

      Hello! I would add up to 150g and use a cake skewer to swirl!x



  26. Hannah Noy on March 2, 2021 at 8:11 pm

    5 stars
    Hi Jane,
    I really want to make this cheesecake but I want to make into a lemon and lime cheesecake how much lemon and lime juice should I use?!

    Many thanks Hannah x

    • Jane's Patisserie on March 3, 2021 at 9:10 pm

      I would stick to the same liquid total – but do half lemon and half lime if that makes sense!



  27. Rachel Smith on February 25, 2021 at 10:34 pm

    Hi Jane
    This looks lovely. I just want to make two mini cheesecakes using rings that are each 3 inches in diameter. What quantities of ingredients should I use for base and the filling please? Thanks

  28. Leaj on February 19, 2021 at 11:20 pm

    4 stars
    Hi I’m going to attempt to make this , the weekend but I only have a 9″ circle tin will there be enough mixture to make it with a decent depth? Or should I add more mix? Also what about a 5″ tin? Would I just half the mixture say? Your recipes are always amazing! … thank you for sharing them!

    • Jane's Patisserie on February 20, 2021 at 11:49 am

      A 9″ tin you would need about 1/3 more mixture – and for a 5″ tin you would need about 1/3 of the mix! x



  29. Jessica on January 25, 2021 at 5:22 pm

    Hi Jane can you use lemon curd In the cheesecake

    • Jane's Patisserie on January 28, 2021 at 7:35 pm

      Yes! It swirls in nicely to the top x



  30. Jade Staples on January 20, 2021 at 2:13 pm

    Hi Jane
    I like oranges but not Chocolate orange, coukd I substitute the lemons for oranges, would it still work?

    • Jane's Patisserie on January 21, 2021 at 12:04 pm

      Yes it should work well!



    • Aisha on February 9, 2021 at 10:14 pm

      5 stars
      Hi Jane!! Does using salted butter make that big of a difference?



    • Jane's Patisserie on February 10, 2021 at 7:35 pm

      Not really other than taste!



  31. Paige on January 14, 2021 at 6:41 pm

    Hii! Can we substitute the lemon for lime? Or do you have a recipe for a lime flavoured cheesecake? X

  32. Cli on January 8, 2021 at 8:29 pm

    5 stars
    Hi Jane,
    I only have 3 tubs of Philadelphia (540g instead of 600g), do I need to change the quantities of the remaining ingredients? Any help would be greatly appreciated!

    Thanks a million xx

    • Jane's Patisserie on January 9, 2021 at 3:52 pm

      You can use the 540g and keep everything the same! x



  33. Clíodhna on January 8, 2021 at 8:18 pm

    5 stars
    Hi Jane,
    I only have 3 tubs of Philadelphia (540g instead of 600g), do I need to change the quantities of the remaining ingredients? Any help would be greatly appreciated!

    Thanks a million!!!

  34. Marcia on January 6, 2021 at 5:23 am

    Hi Jane
    If I want to put biscuit up the side as well (I’m using Granita) how many more biscuits should I add. Sorry beginner baker here. Thanks Marcie

    • Jane's Patisserie on January 7, 2021 at 2:19 pm

      I would maybe use another 1/3 so 100g more biscuits at least and a bit more butter x



  35. Agatha Quarcoo-Brunt on January 4, 2021 at 4:40 pm

    Can I use caster sugar instead of icing sugar, or shall I wait till I get some?

  36. Jenna on January 2, 2021 at 1:25 pm

    Hello Jane

    Thank you for the recipe firstly.
    Secondly after making it and it looking amazing! The taste was actually a let down 😬 The lemon didn’t really come across but rather a sour taste did.
    All Ingredients properly measured and such. Also I used digestives and noticed that made the base quite bland too. Would definitely need to add golden syrup or sugar for that version.
    Was it meant to be a light lemon flavour bordering sour or were my lemons bad haha?

    • Jane's Patisserie on January 2, 2021 at 6:00 pm

      It was probably just the lemons – I’ve had comments saying that this was too lemony to some people! I never add sugar to my biscuit bases but you can if you want!



  37. Niall Gleeson on December 25, 2020 at 9:44 pm

    5 stars
    I’m struggling, I’ve made this a few times now and it only turned out well once. The last couple of times it hasn’t set well and liquid separates out of it and I really don’t know what I’m doing wrong. I’ve read things and tried different things but I’m not good at this, can you diagnose my bad cheesecake?

    • Jane's Patisserie on December 26, 2020 at 9:51 pm

      Have you used the freezer to set the cheesecake instead of fridge?



  38. Michele Perry on December 24, 2020 at 11:02 pm

    4 stars
    I just wanted to post as I found the recipe and have made the lemon cheesecake for our Christmas desert, just me and husband, because of Covid restrictions, but a whole cake is a bonus!

    Luckily I didn’t add all the butter, as it really didn’t need it all for my shortbread. I also chickened out at 150ml of double cream, but wow, it tastes amazing. We decided to eat a slice each now on Xmas eve, without the extra cream on top. It’s lemony without being overpowering, and tastes amazing. There is a bit of sticky juice in the fridge, but it has set after 6 hours – sorry we couldn’t wait until tomorrow to try it.

    You’ll have to roll me out of the house after lockdown!!!

  39. Jessica on December 24, 2020 at 11:49 am

    Hi Jane. Is the shortbread supposed to be sloppy when putting it in the tin? Mine looks like it wont set? Xxx

    • Jane's Patisserie on December 26, 2020 at 9:30 pm

      No its not – it may be that the shortbread needed less butter! How did it turn out?



  40. Kymba on December 24, 2020 at 7:58 am

    Hi, I’m just in the middle of making this for Xmas day tomorrow, I’ve used top quility cream cheese blocks and double cream yet it is not thickening, in-fact it has become runny, I have carefully followed this recipe and have previously made cheesecakes with no problems.
    What possibly could of gone wrong with this one? and how can I fix it please as shops are now closed 🙁

    • Jane's Patisserie on December 27, 2020 at 11:26 am

      If you have made a cheesecake mix and its gone runny, the easiest way to fix it is to add gelatine as it will set it for sure! Otherwise, the only way is to freeze the mix but as it thaws it will soften again x



  41. Louise O'Reilly on December 19, 2020 at 9:03 pm

    Hi Jane. At what stage do I add the gelatin if I’m using it. Thanks x

    • Jane's Patisserie on December 20, 2020 at 9:25 am

      I would dissolve the gelatine in as little boiling water as you can, and then add it into the mix at the end once it has cooled x



  42. Zoe Bates on December 16, 2020 at 10:03 pm

    Hi Jane, is it possible to use 400g of cream cheese and cut the lemon juice to 70 or 65mls?? Thanks☺️

  43. Lynn Barlow on December 8, 2020 at 7:56 pm

    5 stars
    So easy to make and everyone in the family even the extremely OH who normally finds something he doesn’t like. A real crowd pleaser and very impressive looking.

  44. Danielle Tyas on December 7, 2020 at 8:27 pm

    5 stars
    Amazing as always! Easy to follow, taste delicious and quick to make. I have to admit I never thought of using short bread I normally do ginger biscuits but it worked ace together

  45. Marie Rooney on December 7, 2020 at 8:16 pm

    5 stars
    Lovely. Love all your recipes

  46. Jasmine on November 30, 2020 at 2:11 am

    Hi Jane, I’m wanting to make this for a big group so was looking at making this in a 25cm/9.8inch tin.
    Would the given measurements still work or should I up the quantity of ingredients?
    Also, will I have trouble with it setting if I increase the size?
    Many thanks!

    • Jane's Patisserie on November 30, 2020 at 10:50 am

      I would use another half of the recipe on top – as it is bigger there is a risk, but you could also add a setting agent like gelatine if you are worried! X



  47. Lee morris on November 28, 2020 at 6:06 pm

    Can you substitute limes for the lemons?

  48. Claire on October 15, 2020 at 1:30 pm

    5 stars
    Absolutely love this recipe. Set perfectly and was so smooth and tasty. I bought shortbread for the base but fancied trying with ginger biscuits and worked a charm with your cheesecake recipe. Thank you for this. Will be making regularly.

    • Beccy on February 26, 2021 at 10:23 am

      Hi Jane , can I swap the shortbread for ginger snaps on the base ? Thankyou



    • Jane's Patisserie on February 26, 2021 at 3:11 pm

      Yes you can!



  49. Zenab Hanif on October 8, 2020 at 3:36 pm

    5 stars
    Hi,
    Could I possibly use an 8″ tin which is not springform, but it does have a base which can be pushed up from the bottom, as I only have a 9″ tin? Or would a 9″ tin be ok, I fear it might be too wide and flat instead?

    • Jane's Patisserie on October 9, 2020 at 8:58 am

      You want a tin that has a loose bottom, otherwise you will struggle to get the cheesecake out – springforms are just easier than a regular loose bottomed as you don’t have to push on the sides x



  50. Jo Smith on October 8, 2020 at 7:09 am

    Hello. Excited to make this.
    We love mascarpone in our cheesecakes. Would it work if i used all the ingredients plus a tub of mascarpone?- i will also use gelatine to help set it, just to be on the safe side.

    • Jane's Patisserie on October 8, 2020 at 9:35 am

      I wouldn’t feel the need to use the mascarpone as well personally – but you can just use mascarpone as the cream cheese base if you prefer? But yes you can always use gelatine if you like!



  51. Natalie Farmer on September 26, 2020 at 8:12 pm

    5 stars
    Love this recipe. First time I made it with digestives but want to try with the shortbread. Which biscuits did you use? Thanks

    • Jane's Patisserie on September 27, 2020 at 9:38 am

      Hey! I used shortbread as mentioned on the recipe – it works really well! x



    • Natalie Farmer on September 27, 2020 at 10:29 am

      5 stars
      Thanks Jane do you think tesco shortcake biscuits would work?



    • Jane's Patisserie on September 27, 2020 at 11:08 am

      Yes they should do!! Add the butter a bit at a time to see how much it needs as sometimes shortbread/shortcake needs less than a digestive!



  52. Aileen Chalmers on September 17, 2020 at 11:31 am

    Recipe states 100g unsalted butter. Should it be 150g, the same as digestive?

    • Aileen Chalmers on September 17, 2020 at 11:32 am

      I mean the same quantity of butter as used for digestive biscuits?



    • Jane's Patisserie on September 17, 2020 at 2:38 pm

      As the biscuits used are shortbread, not digestive, it needs 100g. If you want to use digestives biscuits instead, you can use 150g.



  53. Hina on August 29, 2020 at 12:00 am

    Hi Jane. We get 250grm packs of cream cheese. If i use 500 grms cream cheese will the recipe work or will i need to alter some ingredients

  54. Amber on August 24, 2020 at 4:39 pm

    5 stars
    Hi Jane, I want to make this but add in whites chocolate, how would you go about doing this (how much chocolate & would you lower the amount of lemon you put in ? )

    Thank you 🙂

    • Jane's Patisserie on August 24, 2020 at 9:22 pm

      Yes so I usually add between 200-300g melted chocolate in my cheesecakes – and then it may be easier to use lemon extract, but otherwise I usually add the chocolate in either at the end, or after the cream cheese mixing xx



  55. Laura Falzon on August 4, 2020 at 6:52 pm

    Hi, I am making this cheesecake for my daughters birthday and I would like to make the filling deeper, if I use half the ingredients again would that work?

    • Jane's Patisserie on August 4, 2020 at 8:56 pm

      Yes for sure – however because of the volume/height it may be wise to use a gelatine to help make it set, but it’s not essential! And you would need probably at least a 4″ deep cake tin! x



  56. Karen on July 31, 2020 at 12:48 pm

    Hi Jane,
    Could this be made with oranges substituted for the lemon?
    Thanks 😊

    • Jane's Patisserie on July 31, 2020 at 2:43 pm

      Yes!!



    • Karen on July 31, 2020 at 6:54 pm

      Perfect, thanks! I will give it a try 😊



    • Caroline on August 18, 2020 at 10:15 am

      Hi, I want to make a smaller cake as it’s only for the two of us, if I half the ingredients, would I use a 6 inch tin? Thanks



    • Jane's Patisserie on August 18, 2020 at 3:41 pm

      Yes half is about 6″ xx



  57. Diane Livingston on July 30, 2020 at 9:44 pm

    5 stars
    This cheesecake is to die for!!! I swapped out the standard icing sugar for sugar free icing sugar, added lemon peel and decorated with homemade sugar free candied lemon. My daughter has gestational diabetes so I’m learning new skills (mainly baking sweet stuff she can eat!!) and she loves this. I made it first with standard icing sugar as it’s the first time I’ve used sugar free icing and wanted to know if it tasted as good… It does and it’s better for me. Now I can eat my favourite treat without the guilt. Many thanks for posting this recipe

  58. S on July 30, 2020 at 8:10 pm

    Hi I’ve just made your lemon cheesecake and the cheesemix wouldn’t thinken up, I was mixing for ages. All the ingredients are the same. Do you know what could have gone wrong?
    I’ve put it onto the biscuit base but I don’t think it will set 🙁

    • Jane's Patisserie on August 2, 2020 at 6:27 pm

      That definitely sounds over mixed for sure – it can happen for a few reasons, but depending on how you whisked it (stand/hand/manual) it’s worth trying a different way. Make sure you are using full-fat ingredients, try whipping the cream separately and fold through or vice versa, and whisk for less time! Also, so as to not waste the ingredients you can freeze it to set it but it will eventually slacken in the fridge x



  59. Mary Michael on July 30, 2020 at 1:52 pm

    Your cheesecake did not set for me. What could I have done wrong???😫

    • Jane's Patisserie on July 30, 2020 at 3:43 pm

      There’s many reasons a cheesecake might not set – but if you are in another country such as America it’s usually the ingredients. Your heavy cream is quite a bit lower in fat content so that may be why! x



  60. TERRYE E HEATLEY on July 29, 2020 at 5:44 pm

    I am too old and mathematically challenged to start converting. Could you give the amounts in American? And what is icing sugar?

    • Jane's Patisserie on July 29, 2020 at 7:08 pm

      The recipe is available in grams or ounces, and icing sugar is powdered sugar!



  61. Danielle on July 20, 2020 at 10:14 pm

    5 stars
    Hi Jane! I’ve just prepared this and when I’ve gone to check on it in the fridge it seems to be leaking liquid from the springform dish. It also did the same when I made your no bake vanilla cheesecake. It didn’t affect the taste but just makes a mess of my fridge. Have you ever experienced this before? Is it something I’m doing?

    • Jane's Patisserie on July 21, 2020 at 2:04 pm

      So I have only experienced this when I have frozen a cheesecake to set it, and skipped the fridge. I believe it’s potentially water content from the cream cheese mixing with the icing sugar (as usually the liquid has a sweet taste). x



  62. Carol on July 13, 2020 at 8:16 am

    5 stars
    I made this on Saturday and left to set overnight and decorated it on Sunday. It really is absolutely delicious! Thank you so much for a terrific recipe! I’ll be making it again and trying some of your other cheesecake recipes.

    • Sue on July 13, 2020 at 2:53 pm

      Hi I cut it up into portions and then freeze it, defrost in the fridge and its perfect 🍋



  63. Debra Chesterfield on July 7, 2020 at 3:20 pm

    5 stars
    I love this cheesecake but I also add lemon zest to the recipe. What I’d like to know is can you freeze once made???

  64. Sarah vickers on July 1, 2020 at 12:25 pm

    Hi Jane,
    I notice you mention 150g butter for the base if using a biscuit with no filling or topping but then you state 100g butter for the base in the ingredients list, which is correct?
    Thanks
    Sarah

    • Jane's Patisserie on July 1, 2020 at 1:53 pm

      It is 100g, shortbread often needs less butter so is included in the filling/topping category! x



    • Jacci on July 21, 2020 at 3:44 pm

      5 stars
      Phew thought it was just me not understanding the recipe LOL… I’m making the lemon cheesecake today, I made your vanilla one 2 weeks ago and the whole family devoured it! It was amazing!
      I’m using lemon extract and lemon zest in the mixture instead of fresh lemon juice..



    • Jacci on July 21, 2020 at 3:46 pm

      I’m also using ginger nuts instead of digestives to make a lemon and ginger cheesecake x



  65. Sam on June 30, 2020 at 5:49 pm

    5 stars
    Hi Jane, I’ve made 3 of your cheesecake recipes so far, all incredibly tasty!
    I was planning on making this one and, similar to your lemon cheesecake pots (the little individual portion sized ones), was thinking of putting a layer of lemon curd on the base before the cheesecake filling? Do you think this would work okay? I wasn’t sure if it might cause issues with it setting.
    Thanks!

    • Jane's Patisserie on June 30, 2020 at 7:25 pm

      Hey! So for a big cheesecake it could cause problems with setting so personally I would put the curd on top! X



  66. Rachael on June 30, 2020 at 10:39 am

    Hi Jane, if I reduce the amount of cream cheese to have less topping, would I also need to reduce the double cream to keep the same proportions?

    • Jane's Patisserie on June 30, 2020 at 7:12 pm

      Yes I would reduce the cream as well xx



  67. Jenna on June 29, 2020 at 8:51 pm

    Hi Jane
    This is my this weeks bake but just wondered does it have to be lemon juice? Could I use essence? And also, fresh lemon juice or can I use the bottle of lemon from supermarket?
    MNy thanks Jenna xxx

    • Jane's Patisserie on June 30, 2020 at 7:19 pm

      Yes you can definitely use extract or bottled lemon x



  68. Phil on June 29, 2020 at 12:50 pm

    5 stars
    I have tried a few different cheesecake recipes during lockdown and this was the best one. Very easy to make and went down a treat with the family. Can’t wait to try your white chocolate and Biscoff one next. Phil

    • Chelsey on July 26, 2020 at 9:16 pm

      5 stars
      This is the first cheesecake Ive ever made and it came out very nice. I followed the recipe/ingredients exactly, made it Saturday evening to have for Sunday night pudding and it set perfectly.
      Such a lovely flavour of lemon throughout.
      Can’t wait to bake a different flavour of cheesecake soon. Another amazing recipe, thank you Jane.



  69. Emily on June 24, 2020 at 3:55 pm

    Hi,
    Can you use regular digestive biscuits on the base rather then shortbread??

  70. Lucy on June 21, 2020 at 5:34 pm

    Hi Jane,

    I want to make this recipe, but only have single cream- will it be okay to substitute it in?

    • Jane's Patisserie on June 22, 2020 at 9:13 am

      It probably won’t work no – you need the fat content. Single cream will most likely be a sloppy mess unless you use gelatine or similar to help make sure it sets! x



  71. Della on June 21, 2020 at 10:05 am

    I made this yesterday and I’m so sad it hasn’t set! I think it’s due to pouring the lemon juice in too quickly! I was thinking of making it into an ice cream cheesecake. How does this work? Just put it in the freezer and you can eat it as soon as you get it out? Sorry I’m just not sure and I don’t want to waste it! Thanks in advance!!

    • Jane's Patisserie on June 21, 2020 at 3:28 pm

      It can be if the lemon isn’t whisked in properly – yes! Sorry! And yes I would just eat it from frozen, or leave it out for about 30 minutes or so and it will be fine! x



  72. Meg on June 16, 2020 at 6:23 pm

    5 stars
    Hi Jane, absolutely love your recipes! Do the lemon slices go off whilst in the fridge? As usually a lemon slice will dry out and shrivel up. Hope this makes sense.
    Thanks so much for all the amazing recipes. Xx

    • Jane's Patisserie on June 16, 2020 at 9:19 pm

      Hey! I don’t think they do in the time frame of eating it – but you can use something else if you wish! X



  73. Beccy on June 13, 2020 at 9:16 pm

    5 stars
    Hi Jane !
    I love your recipes . But this one I struggle ! I’ve made it 3 times now. I use the ingredients told and follow method. Leave to set over night in fridge.
    However when I remove from springform tin it seems the lemon juice is “leaking” so I end up with a soggy base ? It’s as if the Lemon is leaking out the cream and into the biscuit base
    X

    • Jane's Patisserie on June 13, 2020 at 9:57 pm

      Hey! So are you definitely sure it’s the lemon? For example – one time when I just straight froze a vanilla cheesecake without setting, once it thawed, there was a sweet clearish liquid oozing from it and it’s flabbergasted me as to why! The only thing I can think is that maybe it’s not whisked in quite enough? But otherwise I’m not too sure! x



    • Rachel Marsh on June 21, 2020 at 10:15 pm

      5 stars
      Absolutely delicious! Added a Blackcurrant coulis onto the top as my partner loves Blackcurrant. It was the nicest cheesecake I’ve ever made! Thanks



    • Bernadette Hall on July 6, 2020 at 9:20 am

      I have tried to do a few lemon cheesecakes and they have not set, but then I read in a recipe book somewhere that you can’t use a certain type of lemon. I can’t remember which one but it is either Meyer or Lisbon that you can’t use unless you add some gelatine



    • Jane's Patisserie on July 6, 2020 at 9:35 am

      I have never followed that rule in the uk – I just use any lemon the supermarket sells and it works fine!



  74. Jo Bennett on June 8, 2020 at 8:58 pm

    5 stars
    Gorgeously thick and creamy topping, I used digestives as my partner doesn’t like shortbread. Easy recipe to follow and definitely one I will be using again, I will add more lemon juice though.

  75. ad on June 8, 2020 at 3:08 pm

    5 stars
    Looks so yummm! i love lemon cheesecake so cannot wait to try this one! was it the shortbread fingers that you used for this? x

  76. Jayne on June 8, 2020 at 7:24 am

    5 stars
    Would you be able to make this cheesecake into a lemon curd swirl cheesecake or would it have to be the baked version?

    • Jane's Patisserie on June 8, 2020 at 1:07 pm

      Hey! I don’t see why not – just be careful when swirling in the lemon curd to not loosen the mix too much! x



  77. Lianna on June 5, 2020 at 1:53 pm

    Hi Jane,
    Can I use stork butter instead of unsalted butter? And I could only get digestives, would that still work?
    I love all your recipes, thank you for sharing them with us!

    • Jane's Patisserie on June 5, 2020 at 2:52 pm

      Yes you can, and yes digestives are perfectly fine!! xx



  78. Joyce on June 1, 2020 at 5:07 am

    Hi, how do you stop the cheesecake from sticking to the side of the springform tin with no biscuit on the side? Or do you have a special way of releasing it so it does not stick? Thanks!

    • Jane's Patisserie on June 1, 2020 at 9:09 am

      Hey! So when it’s set properly, it doesn’t stick! I don’t ever line the sides! However, if you’re worried – you can!



  79. Tracy on May 31, 2020 at 7:51 am

    Hi Jane I love your cheesecake recipes 😋 I have mistakenly picked up shortcake biscuits instead of shortbread. I usually use digestives. Do you think shortcake will work the same?

    • Jane's Patisserie on May 31, 2020 at 8:33 am

      Hey! I would imagine they do – but with less butter, maybe 90g or so?!



  80. Suky on May 29, 2020 at 7:24 pm

    5 stars
    Absolutely delicious, best cheesecake I’ve ever eaten. I’ve made the lemon cheesecake twice now as well as the white chocolate cheesecake.
    Your recipes are amazing. Thank you.

    • Jane's Patisserie on May 30, 2020 at 4:38 pm

      Ahhh yay!! So glad you love them!



    • Louise O'Reilly on December 19, 2020 at 9:01 pm

      Hi Jane. If I were to use a sachet of powdered gelatin to make sure the cheesencake sets, at what stage would i need to add it in? Thanks



  81. Rhiannon on May 26, 2020 at 5:34 pm

    This looks lovely. 🙂
    Would it be possible to add a blueberry coulis to the top of the whole cheesecake once set?

    • Jane's Patisserie on May 26, 2020 at 9:10 pm

      Hey! Yes it would – the coulis may run off as it only sets so much, but it would be delicious!



  82. Emma on May 26, 2020 at 9:49 am

    5 stars
    This is the BEST cheesecake I’ve ever eaten in my life, and I can’t believe that I’m the one who’s made it. My whole family went nuts and the whole thing was eaten within a day (there’s 4 of us). It was so light, fresh, creamy without being rich and packed with the most delish lemon flavour….. I’m a convert to Jane’s P after this. I’m going to make this cheesecake for every party I go from now on. Thank you so much Jane!!

    • Jane's Patisserie on May 26, 2020 at 11:01 am

      Ahhh that’s so cute – so so glad you like it!! x



    • Janice Coyne on August 11, 2020 at 12:16 pm

      I used the lotus biscuits for the base and it tasted amazing



  83. Ashleigh on May 21, 2020 at 1:14 pm

    Hi Jane, I can’t wait to make this recipe! Can we leave out the icing sugar with the cheesecake mixture as I cannot find any anywhere?

    • Jane's Patisserie on May 21, 2020 at 4:03 pm

      It can be replaced with caster sugar – without it’s a lot tarter and less sweet!



  84. Kelly thorn on May 14, 2020 at 3:00 pm

    Hi guys I used ginger biscuits as the base and its turned our absolutely amazing!!! Try it

  85. Rima on May 8, 2020 at 2:15 am

    Hi, I would like to know if I’m correct or wrong. is 75ml lemon juice = 3 fluid oz? I was going to use a scale. I can’t wait to try your recipe.

    • Jane's Patisserie on May 8, 2020 at 9:55 am

      According to google its about 2.6oz!



    • Mary Ann Wagner on May 17, 2020 at 10:43 pm

      According to what I looked up online, 75 ml equals 1/3 cup.



    • Jen Erlendson on May 27, 2020 at 8:34 am

      75mL is 5tbsp



  86. linda on May 7, 2020 at 10:23 am

    Hi Jane, my mixture has gone a little lumpy like i have over whisked it maybe a bit curled, will it still set as its the last of my ingredients ??

    • Jane's Patisserie on May 7, 2020 at 1:17 pm

      It may or may not set – it’s impossible for me to know for sure I’m afraid. Sometimes, you can bring a cheesecake mix back by adding it to a double boiler, and then mixing till it’s smooth, letting it cool, and then re-whipping later.



  87. Aoife Coughlan on May 6, 2020 at 4:35 pm

    5 stars
    I just made this cheese cake and it’s divine I added the juice of in extra lemon and it’s perfect !

  88. Lauren on May 4, 2020 at 2:44 pm

    5 stars
    I made the lemon cheesecake as a treat for my family and it went down a storm! Your recipes are my go-to recipes for cheesecakes and other tasty treats! 😊

  89. Becky on May 4, 2020 at 1:40 pm

    5 stars
    Made this yesterday and it was lovely. The lemon tasted really sharp so I added a bit more icing sugar but once it was all together and set it would of been perfect with or without the extra sugar. All my family loved it and I can’t wait to try some more of your recipes.

  90. Sarah on May 2, 2020 at 2:42 pm

    I can’t get this to set at all 🙁 not sure what I’ve done wrong I followed the recipe to a tee ! Made the biscoff one and it set perfectly – any tips ?

    • Jane's Patisserie on May 2, 2020 at 2:53 pm

      Any recipe can fail for any number of reasons. If you used the correct ingredients (not low-fat, not single cream), then its probably down to under mixing or over mixing. I suggest watching some of my youtube videos to see where you may have gone wrong!



    • Sarah on May 2, 2020 at 3:06 pm

      Yep exact ingredients and made many of your others that have worked perfectly – seemed thick in bowl but hasn’t set properly when I take off the springform tin 🙁 will keep trying thanks.! 🙂



    • Jane's Patisserie on May 2, 2020 at 3:14 pm

      If it’s still smooth and basically there, but a bit soft, that means underwhipped!



    • Sarah on May 3, 2020 at 5:00 pm

      I changed the shop brand cream cheese for Philadelphia and whisked more and it’s turned out perfect! Yay 🙂 thank you !



    • Jane's Patisserie on May 3, 2020 at 5:33 pm

      Ahh yay! I do often prefer using Philadelphia over most as I find it’s a lot thicker and contains a lot less water so makes the better cheesecake! x



    • Devisgal on May 29, 2020 at 6:08 pm

      You can add a tablespoon of gelatin in the lemon before mixing it it. Let the gelatin sit in the juice for around 5 min n then warm it a bit inorder for the gelatin to dissolve when u r ready to mix in the lemon juice… I did the same after reading the comments and it settled pretty well

      I made the cream cheese at home so i couldn’t risk it setting or not. So use gelatin safe side



  91. Carole Sahin on May 1, 2020 at 6:16 pm

    5 stars
    I love this recipe and I am about to make it again but I only have 200 ml of cream. Will it make a big difference?

    • Jane's Patisserie on May 1, 2020 at 7:09 pm

      It will make it a bit more dense and less light, but it should still work well!



  92. Olivia on April 27, 2020 at 9:29 pm

    Hi Jane, I was just wondering whether the cheesecake would work the same if I was to use lemon juice from concentrate instead of the juice from fresh lemons

    • Jane's Patisserie on April 28, 2020 at 9:09 am

      Yes you definitely can! I use bottled lemon juice all the time! x



    • Nicola on April 28, 2020 at 4:49 pm

      5 stars
      I love lemon cheesecake.
      Do I put it in the fridge then decorate the top.



    • Jane's Patisserie on April 28, 2020 at 5:08 pm

      I create the cheesecake, let it set, remove it from the tin and then decorate personally!



  93. Lynsey on April 27, 2020 at 2:15 am

    Hi, I’m a Brit living in America. I’ve never managed to find double cream here, any suggestions for how I can still make this? I had to shelf the milky bar cheesecake just now cause they don’t have milky bars ☹️. Chocolate is terrible here

    • Jane's Patisserie on April 27, 2020 at 9:24 am

      Ooh yes, I’ve heard the chocolate situation isn’t the best! I think the best American alternative is heavy cream – it’s got about 10% less fat to it, but it should still be fine to use! x



    • Amber on August 19, 2020 at 8:19 pm

      5 stars
      Hi Jane, would it be possible to add white chocolate to this recipe ? Also would you change the amount of lemon if adding white chocolate ? Thank you x



    • Jane's Patisserie on August 19, 2020 at 8:35 pm

      Yes so basically I would add melted chocolate (such as in my Milkybar cheesecake) to the cream cheese mix personally!



  94. Emma on April 26, 2020 at 4:16 pm

    Sounds lovely. Bring on lockdown we have all ingredients to make but only bottled lemon juice…. Would it work as well as fresh lemons? 🤔 Thanks😋

    • Jane's Patisserie on April 26, 2020 at 9:01 pm

      Oh yes definitely! I use bottled lemon juice allllll the time!



  95. Kin on April 10, 2020 at 12:16 pm

    Is it possible to make this without the double cream in the cheesecake?

    Thanks!

    • Jane's Patisserie on April 10, 2020 at 3:24 pm

      No – you need cream to make a no-bake cheesecake.



  96. Nichola on April 10, 2020 at 8:33 am

    Hi Jane
    I love your recipes. I’m struggling to get hold of icing sugar in any of my local shops. Can I ask if there is an alternative I could use?
    Thank you

    • Jane's Patisserie on April 10, 2020 at 8:38 am

      If you using anything else it may be slightly grainy!



    • Kelly on May 18, 2020 at 5:48 pm

      5 stars
      Hi Nichola, I had the same issue, no icing sugar available anywhere! I made this yesterday and used castor sugar instead as I had some left from a baking project last year, and it still worked really well, it didn’t seem to impact the texture.



  97. Libby on April 6, 2020 at 5:19 pm

    5 stars
    Love this recipe it’s so easy and absolutely delicious
    Thank you 🙂

  98. Rachel on March 15, 2020 at 1:53 pm

    Now One of our favourites ! I’m wanting to add white chocolate to this recipe but not sure when too – before the lemon juice is added or could it curdle? I added a tiny bit to some left over mixture a few days ago and it was divine!

    • Jane's Patisserie on March 15, 2020 at 8:47 pm

      I would add the lemon in and whisk it fully, and then fold through the white chocolate! It shouldn’t curdle!



    • Dee on April 5, 2020 at 2:21 am

      hi, what is double cream?



    • Jane's Patisserie on April 5, 2020 at 9:22 am

      It is our fattiest liquid cream – about 47% fat. I believe your closest is heavy cream, but thats only about 35% from what I’ve read so you need to whip it up really well!



  99. Sarah on March 14, 2020 at 3:14 pm

    Could I add sherbet to the lemon cheesecake or would it affect it setting?

    • Jane's Patisserie on March 14, 2020 at 8:29 pm

      In all honesty, I haven’t got a clue! I imagine it could dissolve and not necessarily have the correct effect?!



  100. Rebecca on March 8, 2020 at 4:44 pm

    Could I use Lemmon curd in this instead of lemon juice?

    • Jane's Patisserie on March 8, 2020 at 7:38 pm

      I would stick to the lemon juice as it helps it set – but you can swirl some in the top, or decorate with it!



    • Lucy on June 23, 2020 at 10:56 pm

      I used lemon curd making this yesterday. I was delicious and set perfectly. I used about 1 tbsp



  101. Emma Reidy on February 5, 2020 at 10:24 am

    I’m looking to make a gold themed cheesecake as a gift and I was wondering could I add green food coloring to the cheesecake mix to give it a green color would that effect the taste?

    • Jane's Patisserie on February 6, 2020 at 8:32 pm

      As long as you use a good quality colouring (Such as sugar flair, pro gel, etc) where you need very little colouring, it won’t effect the taste. If you use cheap and nasty ones from the supermarket, they can cause problems.



    • Emma on March 4, 2020 at 11:55 am

      I meant a golf themed caked😅 perfect thank you!



  102. Sophie on January 28, 2020 at 7:44 pm

    Hello!
    A friend of mine has hinted that he would like a lime cheesecake. This is my usual go-to website for everything and this recipe is the closest I could find, do you think swapping everything lemon in this recipe for lime will work?
    Thanks in advance x

  103. Mark on January 13, 2020 at 1:47 pm

    3 stars
    When making the base using the stated amounts I found when I added the melted butter, the mix was so wet, I ended up having to add more shortbread and even some digestives before I could out it in the tin. How did others find using 150g of butter? I thought it sounded a lot but assumed it would work but I think half the amount would have worked

    • Jane's Patisserie on January 14, 2020 at 12:31 pm

      As with all of my biscuit bases, I use those quantities. It can depend on the shortbread you use I guess, but standard shop bought worked well for me!



    • Collette Hall on April 8, 2020 at 12:15 pm

      I’ve just begun the recipe and used 300g of Tesco All Butter Shortbread Fingers and mine too is just slop in the mixer, I’ll definitely try a different branding Shortbread next time or much less butter. Unsure how much more biscuit to add.



    • Jane's Patisserie on April 8, 2020 at 1:55 pm

      Yes sometimes depending on the brand of biscuits the amount of butter required can differ – if you use the same biscuits, use 100g next time, or add in 100g more biscuits if its too sloppy!



  104. Toby on December 30, 2019 at 9:15 am

    Hi jane, im very impressed you mentioned u prefer whisking everything together after pouring the double cream mixture to the cheese. I would like to know whats the difference between your preferred way and whisking the double cream first separately. Many thxx.
    Toby

    • Jane's Patisserie on December 31, 2019 at 8:43 am

      I find my way sets much better – always have and it’s never failed me!



  105. Sophia on November 28, 2019 at 3:49 pm

    Hi Jane,
    Can the cheesecake mix be done with half mascarpone and half double cream? Thanx

    • Jane's Patisserie on November 28, 2019 at 5:27 pm

      Hiya – do you mean to make a smaller one? mascarpone is cream cheese, so can be used for the cream cheese, but not the double cream.



  106. Sue Fawell on November 28, 2019 at 6:48 am

    Can this recipe be frozen? Want to batch cook cheesecakes and freeze them i preparation for an event and these sound perfect 😀😀

    • Jane's Patisserie on November 28, 2019 at 5:27 pm

      Hiya! Yes it can – I recommend setting it for while in the fridge first, and then putting in the freezer!



  107. Sandy on November 22, 2019 at 2:18 pm

    5 stars
    This cheesecake is DELICIOUS and perfectly lemony!

  108. Lisa on November 22, 2019 at 1:34 pm

    2 stars
    This is way too lemony for me. I used 2 and a half small lemons but found it so sour I had to use nearly 50g extra icing sugar.
    It’s currently setting in the fridge, I’m hoping it won’t taste as tarte when it’s chilled but I really don’t think my family are going to like it.

    • Jane's Patisserie on November 22, 2019 at 1:40 pm

      Everyone has their own personal tastes, but a lemon cheesecake is meant to taste like Lemon. If you don’t like lemon, I would suggest not making a lemon flavoured recipe.



  109. Joyce Diubois on October 29, 2019 at 4:14 pm

    I wanted to know how to get the set torte out of the baking ton when it is set ???

    • Jane's Patisserie on October 29, 2019 at 4:31 pm

      As I recommend using a springform tin, you unclip the tin, and pull the tin off!



  110. Kelly on October 26, 2019 at 12:48 pm

    5 stars
    Hi, I made this cheesecake today and it’s turned out lovely. The only problem I have is getting the bottom of the tin off the biscuit base. I bought the tin you recommend but because of the groove at the bottom I can’t get it off without breaking the biscuit part. Do you have any tips for in the future please? Was I meant to line the tin?

    • Jane's Patisserie on October 26, 2019 at 4:00 pm

      I run a knife around the edge underneath and then lift it off – I don’t line cheesecake tins ever as I find it very faffy to get it off afterwards! x



  111. Arch on October 2, 2019 at 7:10 am

    Hi Jane,
    Great recipe. Thank you for sharing.
    Do you think this recipe could be made using bottled lemon or lime juice?
    Arch

  112. Emma on September 17, 2019 at 2:31 pm

    Hi do you need to use so much Philadelphia would around 300g be enough and keep the other ingredients the same?

    • Jane's Patisserie on September 17, 2019 at 8:31 pm

      I would recommend sticking to the recipe. The proportions are correct as they are.



  113. Jessica on August 31, 2019 at 10:54 am

    5 stars
    Perfect! I made this and I also made your lemon curd (and piped it over the top to decorate). It was absolutely delicious, set perfectly and recipe easy to follow. I have now tried so many of your recipes and never had a fail, thank you!

  114. Cherie on August 8, 2019 at 4:40 am

    Hi Jane! Im a hugeeeeee fan of your recipes, they never fail!!!! Can I covert this recipe into cheesecake mini cups? How many cups do you reckon i can make with this recipe?

  115. Jane Francis on July 17, 2019 at 8:03 pm

    I have made several of your fabulous no bake cheesecakes. I have frozen them and wondered how long they take to defrost. Either in fridge or just in cool room? We are at wedding all day on the Saturday and want to have them for lunch the following day. We won’t be home till the Sunday so wasn’t sure whether to take out of freezer on the sat am and leave in fridge or cool room. Any advice greatly received. Love these recipes, so simple but sooooooo delicious!
    Jane

    • Jane's Patisserie on July 18, 2019 at 9:49 am

      I would personally leave it in the fridge overnight, unless you have a couple of hours on the Sunday until you want it? Then it should be fine to leave out on the side till you eat it!



  116. Sue Briggs on June 6, 2019 at 1:34 am

    I would love to make this, but can you please convert the recipe to American measurements? Thank you!

    • Jane's Patisserie on June 6, 2019 at 9:23 am

      You can use the switch in the recipe that says “US Measurements” – or buy some digital scales so you can make any recipe!



  117. Sonya Davis on June 6, 2019 at 12:22 am

    Please tell me what icing sugar is also double cream.

    • Jane's Patisserie on June 6, 2019 at 9:23 am

      Icing Sugar is a type of sugar used to make buttercream – it’s very fine and powder like. Double Cream is out fattiest liquid cream.



    • Rebecca on July 4, 2019 at 2:09 am

      Sonya, icing sugar is what we in America call powdered sugar. We also do not have double cream, we have whipping cream. Oh how I miss European grocery stores! Good luck.



  118. Mandy on May 30, 2019 at 3:41 pm

    Hi Jane, would this base work with ginger biscuits? If so would I need to alter the amount of butter? Thanks

    • Jane's Patisserie on May 30, 2019 at 5:39 pm

      Yes! And if they’re a dry biscuit (Without filling), the 150g should be fine, but you can reduce it to 135g if you wanted!



  119. Judith on May 30, 2019 at 11:13 am

    5 stars
    Looks fab as usual. I never thought of using shortbread, must try that! Applying your basic recipe for cheesecake I’d previously made a lemon cheesecake (before this was posted) and a raspberry and white chocolate (also before I found your website) but used ginger biscuits which went down a treat! I must have another go now with your version of this. We’ve just polished off your Rolo Tart I made a few days ago, yum! Keep baking and posting, we love the recipes! x

    • Mhairi on May 2, 2020 at 10:00 pm

      5 stars
      Hi Jane. This may be a silly question but can I use mini cheesecake tins instead of 20” or would it not set? If yes, can I do this for all of your cheesecake recipes?

      Thanks



    • Jane's Patisserie on May 3, 2020 at 9:25 am

      Hey! So you can, and a recipe can make usually 12-14 but that depends on sizes of the tins! It should still set though if you make it correctly!



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