Lemon cheescake


  • 100g abernathy biscuits (if you can find them! I found them in Waitrose. If not digestives are fine, just don’t add sugar)
  • 40g butter
  • 2 tbsp brown sugar
  • 250g cream cheese – I used marscapone
  • 280ml double cream
  • 100g caster sugar
  • Zest and juice of 3 lemons
  • 2 tbsp lemon curd (optional)


  1. Line the base of an 18cm round loose bottomed tin.
  2. Melt the butter, crush up the biscuits, and combine with 2tbsp of sugar. Pour into the prepared tin and use a potato masher to push it flat. Put in the fridge to chill while you prepare the topping.
  3. Grate and zest the lemons.
  4. Whip the double cream until it forms a soft peak. Add the cream cheese, lemon juice and lemon zest. Add the lemon juice slowly to taste. The original recipe only used 5tsp but I found this to be far too little – I ended up basically adding as I went along until it tasted good. Stir in lemon curd if using, and whisk together until thick and combined.
  5. Add the lemon mixture to the tin, a little at a time and pushing down with the back of a spoon so there are no gaps. Smooth the top with a palette knife.
  6. Put into the fridge for at least 2 hours to set fully.
  7. I also decorated the top with lemon curd piping – but of course this is optional. Maybe a little bit of lemon zest on the top would be nice too!