Menu

No-Bake Lemon Cheesecake – Back to Basics

*This post may contain affiliate links. Please see my disclosure for more details!*

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!
4.87 from 36 votes
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. 
 
Nutrition Facts
No-Bake Lemon Cheesecake!
Amount Per Serving
Calories 475 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 22g138%
Cholesterol 119mg40%
Sodium 263mg11%
Potassium 113mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 13g14%
Protein 5g10%
Vitamin A 1335IU27%
Vitamin C 2.2mg3%
Calcium 73mg7%
Iron 0.8mg4%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

Enjoy!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

166 Comments

  • Claire
    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.

    Reply
  • Zenab Hanif
    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?

    Reply
    • Jane's Patisserie
      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

  • Jo Smith
    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.

    Reply
    • Jane's Patisserie
      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!

  • Natalie Farmer
    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

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

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

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

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

    • Jane's Patisserie
      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!

  • Aileen Chalmers
    September 17, 2020 at 11:31 am

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

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

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

    • Jane's Patisserie
      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.

  • Hina
    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

    Reply
  • Amber
    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 🙂

    Reply
    • Jane's Patisserie
      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

  • Laura Falzon
    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?

    Reply
    • Jane's Patisserie
      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

  • Karen
    July 31, 2020 at 12:48 pm

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

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

      Yes!!

    • Karen
      July 31, 2020 at 6:54 pm

      Perfect, thanks! I will give it a try 😊

    • Caroline
      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
      August 18, 2020 at 3:41 pm

      Yes half is about 6″ xx

  • Diane Livingston
    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

    Reply
  • S
    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 🙁

    Reply
    • Jane's Patisserie
      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

  • Mary Michael
    July 30, 2020 at 1:52 pm

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

    Reply
    • Jane's Patisserie
      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

  • TERRYE E HEATLEY
    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?

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

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

  • Danielle
    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?

    Reply
    • Jane's Patisserie
      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

  • Carol
    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.

    Reply
    • Sue
      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 🍋

  • Debra Chesterfield
    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???

    Reply
  • Sarah vickers
    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

    Reply
    • Jane's Patisserie
      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
      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
      July 21, 2020 at 3:46 pm

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

  • Sam
    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!

    Reply
    • Jane's Patisserie
      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

  • Rachael
    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?

    Reply
  • Jenna
    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

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

      Yes you can definitely use extract or bottled lemon x

  • Phil
    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

    Reply
    • Chelsey
      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.

  • Emily
    June 24, 2020 at 3:55 pm

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

    Reply
  • Lucy
    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?

    Reply
    • Jane's Patisserie
      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

  • Della
    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!!

    Reply
    • Jane's Patisserie
      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

  • Meg
    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

    Reply
    • Jane's Patisserie
      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

  • Beccy
    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

    Reply
    • Jane's Patisserie
      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
      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
      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
      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!

  • Jo Bennett
    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.

    Reply
  • ad
    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

    Reply
  • Jayne
    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?

    Reply
    • Jane's Patisserie
      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

  • Lianna
    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!

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

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

  • Joyce
    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!

    Reply
    • Jane's Patisserie
      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!

  • Tracy
    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?

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

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

  • Suky
    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.

    Reply
  • Rhiannon
    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?

    Reply
    • Jane's Patisserie
      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!

  • Emma
    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!!

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

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

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

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

  • Ashleigh
    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?

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

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

  • Kelly thorn
    May 14, 2020 at 3:00 pm

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

    Reply
  • Rima
    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.

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

      According to google its about 2.6oz!

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

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

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

      75mL is 5tbsp

  • linda
    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 ??

    Reply
    • Jane's Patisserie
      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.

  • Aoife Coughlan
    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 !

    Reply
  • Lauren
    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! 😊

    Reply
  • Becky
    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.

    Reply
  • Sarah
    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 ?

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

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

    • Sarah
      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
      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
      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

  • Carole Sahin
    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?

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

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

  • Olivia
    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

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

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

    • Nicola
      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
      April 28, 2020 at 5:08 pm

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

  • Lynsey
    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

    Reply
    • Jane's Patisserie
      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
      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
      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!

  • Emma
    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😋

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

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

  • Kin
    April 10, 2020 at 12:16 pm

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

    Thanks!

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

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

  • Nichola
    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

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

      If you using anything else it may be slightly grainy!

    • Kelly
      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.

  • Libby
    April 6, 2020 at 5:19 pm

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

    Reply
  • Rachel
    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!

    Reply
    • Jane's Patisserie
      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
      April 5, 2020 at 2:21 am

      hi, what is double cream?

    • Jane's Patisserie
      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!

  • Sarah
    March 14, 2020 at 3:14 pm

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

    Reply
    • Jane's Patisserie
      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?!

  • Rebecca
    March 8, 2020 at 4:44 pm

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

    Reply
    • Jane's Patisserie
      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
      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

  • Emma Reidy
    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?

    Reply
    • Jane's Patisserie
      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
      March 4, 2020 at 11:55 am

      I meant a golf themed caked😅 perfect thank you!

  • Sophie
    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

    Reply
  • Mark
    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

    Reply
    • Jane's Patisserie
      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
      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
      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!

  • Toby
    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

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

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

  • Sophia
    November 28, 2019 at 3:49 pm

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

    Reply
    • Jane's Patisserie
      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.

  • Sue Fawell
    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 😀😀

    Reply
    • Jane's Patisserie
      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!

  • Sandy
    November 22, 2019 at 2:18 pm

    5 stars
    This cheesecake is DELICIOUS and perfectly lemony!

    Reply
  • Lisa
    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.

    Reply
    • Jane's Patisserie
      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.

  • Joyce Diubois
    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 ???

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

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

  • Kelly
    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?

    Reply
    • Jane's Patisserie
      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

  • Arch
    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

    Reply
  • Emma
    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?

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

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

  • Jessica
    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!

    Reply
  • Cherie
    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?

    Reply
  • Jane Francis
    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

    Reply
    • Jane's Patisserie
      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!

  • Sue Briggs
    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!

    Reply
    • Jane's Patisserie
      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!

  • Sonya Davis
    June 6, 2019 at 12:22 am

    Please tell me what icing sugar is also double cream.

    Reply
    • Jane's Patisserie
      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
      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.

  • Mandy
    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

    Reply
    • Jane's Patisserie
      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!

  • Judith
    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

    Reply
    • Mhairi
      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
      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!

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.