lemon cheesecake

Lemon cheesecake:

For making the cheesecake, we need to make the base, the filling and we will then top it with some lemon curd for that extra, special, luscious lemony taste.

To make the base, we will need -

150gm digestive biscuits,
4-5 tablespoons of melted butter, till you can hold it together in your hand and then crush it again.
Blitz the biscuits until they are fine crumbs and stir in the melted butter. Spread the mixture over the base of a lightly buttered loose bottomed cake tin Or pie tin, 8 inches round. Press the crumbs down firmly with your hand and refrigerate.

For the cheesecake:

I use 300 gms of hung curd and about 200 gms of plain cheese spread. Or you could use 500gms of cream cheese.

50 gm caster sugar, you can increase or decrease the contest of sugar as per your liking.

250ml cream of pouring consistency.

4 teaspoons of gelatin soaked in 4 tablespoons of water in a heat proof bowl

2 teaspoons of lemon rind.

3 tablespoons of lemon juice.


Beat the hung curd+ cheese spread/cheese with the sugar and lemon rind until it is smooth. Strain the lemon juice into the mixture and beat it in. Gradually beat in the cream. Heat the gelatin gently over hot water and let it cool down a bit. Add it in and beat the whole mixture.


Pour over the chilled crumb base and chill in the refrigerator until set. Once set, top with lemon curd and garnish as per your wish.


For the lemon curd topping:

250gm sugar

200ml water

25ml lemon juice

1teaspoon lemon rind very finely grated

50gm cornflour

Lemon yellow food coloring


Bring the sugar, water, lemon rind and lemon juice to a boil in a heavy based saucepan until the sugar has melted, dissolve the cornflour in a little water and add to the saucepan, stir vigorously with a whisk until the mixture thickens and add yellow food coloring.

Pour over the set cheesecake once it cools down and allow to chill in the refrigerator. Once set, take it out of the mould, you can now decorate it as per your liking.