May 30, 2019
No-Bake Lemon Cheesecake – Back to Basics
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A delicious, sweet and easy no-bake lemon cheesecake! Part of my back-to-basics series!
Back to basics
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!
Lemon cheesecake
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?!
Either way, lemon cheesecake is a cult classic that so many people adore, so many pubs and restaurants serve it as a dessert, it’s a classic flavour and it is just generally brilliant. I adore it so much, and this recipe is so unbelievably easy.
The biscuit base
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, and for me are more synonymous with lemon cheesecake.
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, it really is that easy.
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 100g. 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.
Cheesecake filling
For this recipe, and any cheesecake for that matter, you MUST use a full-fat soft cream cheese, never a light or low fat version, as they just do not set in the same way and you may get a sloppy mess which nobody wants. I prefer classic cream cheese 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 cream cheese 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, along with the double cream. Often, double cream is called heavy cream in other countries, but you want the fattiest liquid cream.
I add icing sugar for a hint of sweetness as I find it better than caster sugar which can be a little grainy. 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.
Method
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 prefer to do it this way, but you can whip the cream separately and fold it in. If you have a lower fat content cream, you may want to whip the cream separately to stiff peaks and fold through the rest of the recipe, but generally I find whipping the mixture all in one super easy.
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. 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.
Decorate
Once the cheesecake has set you can remove it from the tin and decorate however you fancy. Of course, you can just leave the cheesecake plain if you aren’t fussed, but I adore to decorate a cheesecake in simple ways; they make such a good dessert showstopper.
I 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. You can add in anything you want such as chocolate drizzle, but I really was just sticking to the lemon theme personally for this one.
Tips and Tricks
- I use this cake tin
- This cheesecake will last 3+ days in the fridge
- This cheesecake can freeze for 3+ months
- I use these piping bags
- I use this piping tip for the decoration
- Make sure to use full-fat ingredients
No-Bake Lemon Cheesecake!
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 until 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
- I use this cake tin
- This cheesecake will last 3+ days in the fridge
- This cheesecake can freeze for 3+ months
- I use these piping bags
- I use this piping tip for the decoration
- Make sure to use full-fat ingredients
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J x
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Could I use Banana essence instead of the Lemon. Just to make it a hint of Banana cheesecake.
Hi what could I use if I don’t have a stand mixer or wisk electric beater?
Hi!
I think I added the lemon juice too quickly as it didn’t seem to thicken like I’d hope.
I had some gelatin to thicken it up however I couldn’t really gauge how much to use. I put in about 3 teaspoons!?!
How much is enough? Never used it before!
Gelatine will depend on the packet instructions as they’re all different annoyingly! x
I dont do well with grams, etc. how about regular American measurements?
You can use an online converter and figure it out. Most of the world uses metric, after all.
I often find my cheesecake bases are rock solid. Am I packing it too hard?
Yes, that is likely it!
Hi, can the lemon cheesecake be frozen ?
Yes, it can!
Amazing cheesecake but for some reason it took the coating off my tin, has this happened to anyone before
This may be the tin itself as nothing in a cheesecake can do this!
Could I use lemon juice and lime juice to make a lemon and lime cheesecake?
I tried this recipe is and it was amazing! Super delicious
yum!! i added extra lemon extract because i love lemon! but yum!!!
Would lemon essence work for this recipe?
Yes, it would!
Hi Jane,
Could the cream cheese be substituted with ricotta cheese?
Thanks
I made this and it went down very well.
It wasn’t very lemony, I think next time I would zest all 3 lemons and put most in the cheesecake and save some for the top.
2 packs of Philadelphia was 50g short and was fine.
I’m not good with decorating. I sprinkled zest on top and then I just piled a pack of blueberries in the centre of the cheesecake. Looked good and tasted good.
Hi could you use digestive biscuits instead
Yes you can!
Just made this lemon cheesecake! Super easy and sooooo delicious! Def a keeper recipe. Thank you!
Hi,
I am looking to use this recipe to make a large quantity of this cheesecake for an event. Could you let me know what height this size of tin creates, so I can work out what height my trays need to be?
Thanks
Eloise
Hi Jane,
I made my cheesecake which was to die for! However after having some I put it back in the fridge to store it overnight, I found when I went to it the following day that the lemon had leaked (it was definitely lemon juice) and the lemon flavour had kind of dimmed? The flavour wasn’t as strong as the previous day.
Is there anyway I could prevent this from happening again? I followed the recipe exactly as stated.
Unfortunately this has never happened to me so I am unsure – it may be worth using a setting agent such as gelatine next time! Hope this helps! x
This recipie is now a family favourite. It is made on ALL occasions, and requested frequently. It must have been made 10 times now and just about to make my 11th.
This recipie NEVER fails and as Jane has said it stores for three days and I am suer it is even yummier for keeping. Thank you Jane xx
Hi,
I made this for family but most of them said it tasted too cheesy, I followed the recipe exactly… any ideas what would help?
Thanks x
Hiya! What cream cheese did you use? Mascarpone tastes sweeter and less cheese! Hope this helps! x
I use lemon jelly block melted and add lemon juice to this. You add this to the sugar/cheese mixture when it has cooled but before it starts setting and mix, then fold in whipped cream. Never fails to set for me.
Hi, if I wanted to add lemon curd to the filling in this recipe would I be able to? What would I have to substitute out for this or put less off?
Hiya! I would try swirling into the top of the cheesecake before setting! Hope this helps! x
I did this! the recipe was too cheesy so i added some previously made lemon curd, didnt affect the texture at all! Tastes amazing too
I’ve just made this and it looks great so far, but now I have the overnight wait to see if I whipped it to the right consistency, I suspect I didn’t whip it enough 😞 Is there any chance you could add a photo or video to this page showing the mixture right before it goes into the tin for reference?
Hiya! Take a look at my instagram or Facebook – I have many cheesecake videos on there! Hope this helps! x
Hi, could this be made as an orange cheesecake instead? I’ve made this one a few times and it’s lovely but a friend wants an orange one!
hiya! I personally have not tried this, but it’s worth a go! Let me know! x
Hi,
I was wondering what I could use instead of double cream for the cheese cake?
Thankyou
Hiya! Unfortunately the double cream is a key ingredient so cannot be substituted! So try, hope this helps! x
You can also try fresh wipped cream ( the purple and white bottle) instead of double cream. It works when I use it to make my oreo cheesecake.
I made it without sugar (stevia instead about 1/4 cup) and I used Greek yogurt instead of heavy cream. Mmmm good.
Double cream would be equal to heavy whipping cream in the States. Hope that helps.
Hi! I have just made this and followed the recipe exactly as you said however I couldnt get the mixture to a really thick consistency. It came out kind a little bit sloppy. I’ve put it in the fridge and fingers crossed it comes out ok. Do you have an idea of what may have gone wrong? Shall I put it in the freezer for a little bit to help thicken it? Thanks!
Hiya! If the mixture is really thin, you will have to use gelatine to set it. Unfortunately this sounds as though you have over whisked it! Hope this helps x
Hi Jane, I tried this out today with 200g of white chocolate mixed in, however when I went to set it there was a lot of watery liquid coming out of it. Is that because I used it with the lemon juice and should’ve used lemon extract? Or could it have been the cheese? I’m a bit worried as I need it for an event in the next week and I’m not sure what I’ve done wrong!
Hiya! The liquid could be from the cream cheese, the icing sugar or the lemon – it’s hard to tell! I would recommend trying again with the extract and making sure you drain any excess water from your cream cheese! Hope this helps! x
If I want to make 2 lemon cheesecakes do I just double this recipe or should I do 2 separate mixes? Thanks 🙂
Experimenting this weekend with dairy-free versions of ingredients
Hi Sarah,
I hope you don’t mind me asking, but how did the dairy free experimenting go and what di you use please? Thanks.
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
So so easy and so so delish
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.
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’?
It cannot be stored out of the fridge – its a fresh product x
Hi Jane,
If I use 400/500g of cream cheese do I need to change the cream quantity?
Thanks
Yes, I would reduce it down in proportion x
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
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
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 🥰
Can you freeze this cheesecake?
2nd post. Meant to say with my last post, I made individual ones and half the recipe amount. Set lovely and made 12 pots.
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.
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?
1-2 teaspoons as some are stronger than others xx
Hi Jane,
I am loving baking with my 12 yr old daughter. She is becoming quite a pro following your recipe’s!
One question, can we use ricotta cheese for the cheese cake? We have a spare tub and thinking of ways to use it up.
Thank you
Hi could I add mini lemon meringues?
Hey, yeah!xx
Can I add small lemon meringues?
Tastes amazing however it tastes very cheesy still.
Some soft cheeses taste stronger than others but it is also just a personal taste thing x
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! 🙂
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
Hi Jane, would you wait for the cake to set before putting the curd on? And best way of swirling please! Thanks!
Hiya, I would put the curd in once the cheesecake mix is in the tin and swirl with a skewer x
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.
Hi Jane,
Would like to make this recipe but like to know how well does it thicken without adding gelatine to it.
Thanks Maria
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!
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
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!!
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.
Hi Jane, love all your recipes, I made the back to basic lemon cheesecake yesterday afternoon for a party the next day, I’ve just checked it and there is some lemon liquid that has seeped out. It’s still in the tin at the moment.
Will it be ok?? ( it’s been in the fridge overnight) x
Gonna make some brownies just in case x
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?
Hello! It should be ok but just be sure to add it in slowly! x
The recipe sounds and looks delicious, but i need the measurements in cup and tea or table spoons!!
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.
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
Can you freeze this please?
Yes!!
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.
Hello! yes it is suitable for freezing, its bets to de-frost in the fridge!x
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.
Hiya! Oh yes sorry thats worded badly haha – for digestives I use 150g! x
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
I would reduce the butter to 125g! x
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😊
Hello! I would add up to 150g and use a cake skewer to swirl!x
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
I would stick to the same liquid total – but do half lemon and half lime if that makes sense!
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
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!
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
Hi Jane can you use lemon curd In the cheesecake
Yes! It swirls in nicely to the top x
Hi Jane
I like oranges but not Chocolate orange, coukd I substitute the lemons for oranges, would it still work?
Yes it should work well!
Hi Jane!! Does using salted butter make that big of a difference?
Not really other than taste!
Hii! Can we substitute the lemon for lime? Or do you have a recipe for a lime flavoured cheesecake? X
Yes you can sub it! x
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
You can use the 540g and keep everything the same! x
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!!!
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
I would maybe use another 1/3 so 100g more biscuits at least and a bit more butter x
Can I use caster sugar instead of icing sugar, or shall I wait till I get some?
Yes you can use caster x
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?
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!
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?
Have you used the freezer to set the cheesecake instead of fridge?
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!!!
Hi Jane. Is the shortbread supposed to be sloppy when putting it in the tin? Mine looks like it wont set? Xxx
No its not – it may be that the shortbread needed less butter! How did it turn out?
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 🙁
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
Hi Jane. At what stage do I add the gelatin if I’m using it. Thanks x
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
Hi Jane, is it possible to use 400g of cream cheese and cut the lemon juice to 70 or 65mls?? Thanks☺️
Yes it should be fine x
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.
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
Lovely. Love all your recipes
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!
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
Can you substitute limes for the lemons?
Yes!
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.
Hi Jane , can I swap the shortbread for ginger snaps on the base ? Thankyou
Yes you can!
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?
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
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.
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!
Love this recipe. First time I made it with digestives but want to try with the shortbread. Which biscuits did you use? Thanks
Hey! I used shortbread as mentioned on the recipe – it works really well! x
Thanks Jane do you think tesco shortcake biscuits would work?
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!
Recipe states 100g unsalted butter. Should it be 150g, the same as digestive?
I mean the same quantity of butter as used for digestive biscuits?
As the biscuits used are shortbread, not digestive, it needs 100g. If you want to use digestives biscuits instead, you can use 150g.
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
Yes 500g will be fine x
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 🙂
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
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?
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
Hi Jane,
Could this be made with oranges substituted for the lemon?
Thanks 😊
Yes!!
Perfect, thanks! I will give it a try 😊
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
Yes half is about 6″ xx
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
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 🙁
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
Your cheesecake did not set for me. What could I have done wrong???😫
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
I am too old and mathematically challenged to start converting. Could you give the amounts in American? And what is icing sugar?
The recipe is available in grams or ounces, and icing sugar is powdered sugar!
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?
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
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.
Hi I cut it up into portions and then freeze it, defrost in the fridge and its perfect 🍋
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???
Yes you can!
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
It is 100g, shortbread often needs less butter so is included in the filling/topping category! x
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..
I’m also using ginger nuts instead of digestives to make a lemon and ginger cheesecake x
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!
Hey! So for a big cheesecake it could cause problems with setting so personally I would put the curd on top! X
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?
Yes I would reduce the cream as well xx
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
Yes you can definitely use extract or bottled lemon x
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
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.
Hi,
Can you use regular digestive biscuits on the base rather then shortbread??
Yes definitely!!
Hi Jane,
I want to make this recipe, but only have single cream- will it be okay to substitute it in?
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
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!!
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
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
Hey! I don’t think they do in the time frame of eating it – but you can use something else if you wish! X
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
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
Absolutely delicious! Added a Blackcurrant coulis onto the top as my partner loves Blackcurrant. It was the nicest cheesecake I’ve ever made! Thanks
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
I have never followed that rule in the uk – I just use any lemon the supermarket sells and it works fine!
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.
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
Yes it was!! x
Would you be able to make this cheesecake into a lemon curd swirl cheesecake or would it have to be the baked version?
Hey! I don’t see why not – just be careful when swirling in the lemon curd to not loosen the mix too much! x
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!
Yes you can, and yes digestives are perfectly fine!! xx
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!
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!
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?
Hey! I would imagine they do – but with less butter, maybe 90g or so?!
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.
Ahhh yay!! So glad you love them!
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
This looks lovely. 🙂
Would it be possible to add a blueberry coulis to the top of the whole cheesecake once set?
Hey! Yes it would – the coulis may run off as it only sets so much, but it would be delicious!
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!!
Ahhh that’s so cute – so so glad you like it!! x
I used the lotus biscuits for the base and it tasted amazing
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?
It can be replaced with caster sugar – without it’s a lot tarter and less sweet!
Hi guys I used ginger biscuits as the base and its turned our absolutely amazing!!! Try it
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.
According to google its about 2.6oz!
According to what I looked up online, 75 ml equals 1/3 cup.
75mL is 5tbsp
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 ??
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.
I just made this cheese cake and it’s divine I added the juice of in extra lemon and it’s perfect !
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! 😊
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.
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 ?
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!
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.! 🙂
If it’s still smooth and basically there, but a bit soft, that means underwhipped!
I changed the shop brand cream cheese for Philadelphia and whisked more and it’s turned out perfect! Yay 🙂 thank you !
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
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
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?
It will make it a bit more dense and less light, but it should still work well!
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
Yes you definitely can! I use bottled lemon juice all the time! x
I love lemon cheesecake.
Do I put it in the fridge then decorate the top.
I create the cheesecake, let it set, remove it from the tin and then decorate personally!
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
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
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
Yes so basically I would add melted chocolate (such as in my Milkybar cheesecake) to the cream cheese mix personally!
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😋
Oh yes definitely! I use bottled lemon juice allllll the time!
Is it possible to make this without the double cream in the cheesecake?
Thanks!
No – you need cream to make a no-bake cheesecake.
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
If you using anything else it may be slightly grainy!
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.
Could you please covet the measurements into cups and ounces . I had a heck of time trying to figure it out
Love this recipe it’s so easy and absolutely delicious
Thank you 🙂
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!
I would add the lemon in and whisk it fully, and then fold through the white chocolate! It shouldn’t curdle!
hi, what is double cream?
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!
Could I add sherbet to the lemon cheesecake or would it affect it setting?
In all honesty, I haven’t got a clue! I imagine it could dissolve and not necessarily have the correct effect?!
Could I use Lemmon curd in this instead of lemon juice?
I would stick to the lemon juice as it helps it set – but you can swirl some in the top, or decorate with it!
I used lemon curd making this yesterday. I was delicious and set perfectly. I used about 1 tbsp
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?
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.
I meant a golf themed caked😅 perfect thank you!
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
Yes it would!
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
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!
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.
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!
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
I find my way sets much better – always have and it’s never failed me!
Hi Jane,
Can the cheesecake mix be done with half mascarpone and half double cream? Thanx
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.
Can this recipe be frozen? Want to batch cook cheesecakes and freeze them i preparation for an event and these sound perfect 😀😀
Hiya! Yes it can – I recommend setting it for while in the fridge first, and then putting in the freezer!
This cheesecake is DELICIOUS and perfectly lemony!
So glad you liked it!
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.
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.
I wanted to know how to get the set torte out of the baking ton when it is set ???
As I recommend using a springform tin, you unclip the tin, and pull the tin off!
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?
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
Hi Jane,
Great recipe. Thank you for sharing.
Do you think this recipe could be made using bottled lemon or lime juice?
Arch
Hi do you need to use so much Philadelphia would around 300g be enough and keep the other ingredients the same?
I would recommend sticking to the recipe. The proportions are correct as they are.
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!
Awh yay! So glad!
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?
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
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!
I would love to make this, but can you please convert the recipe to American measurements? Thank you!
You can use the switch in the recipe that says “US Measurements” – or buy some digital scales so you can make any recipe!
Please tell me what icing sugar is also double cream.
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.
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.
Hi Jane, would this base work with ginger biscuits? If so would I need to alter the amount of butter? Thanks
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!
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
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
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!