celebrating 130 years 1884-2014

Citrus Lemon Cheesecake

By Chelsea Sugar
Citrus Lemon Cheesecake
12 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 3 hrs
  • Cooking time 30 mins
  • Serves

    200g plain biscuits
    125g butter, melted
    500g cream cheese, softened
    1/2 cup Chelsea Caster Sugar
    3 Tbsp lemon zest, plus extra to serve
    2 eggs

    Lemon Curd
    2 Tbsp lemon zest
    ¼ cup lemon juice
    ½ cup Chelsea Caster Sugar
    40g butter, chopped, softened
    2 egg yolks, lightly whisked


    Preheat oven to 180°C bake (160°C fan-forced). Grease a 20cm spring-form cake tin and line the base with baking paper.

    Pulse biscuits in a food processor to form fine crumbs.  Add butter and pulse until combined. Spoon biscuit mixture into prepared tin and press in evenly to form the base. Refrigerate for at least 30 minutes. 

    In a bowl beat cream cheese, Chelsea Caster Sugar and lemon zest with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour mixture over chilled base and place tin on a baking tray. Bake for 30-35 minutes, or until just set in the middle.

    Turn off oven and leave cheesecake in with the door ajar for two hours or until completely cool. Spread lemon curd over the top and refrigerate at least two hours before serving. 

    Lemon Curd
    Combine all ingredients in a saucepan over low heat. Cook 5-10 minutes, stirring, until mixture thickens. Strain through a fine sieve and leave to cool.

    This keeps well for 5-6 days in the fridge, or 6-8 months frozen.


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Average Rating
(4 reviews)

Easy to make and tastes delicious. I have made this a few times and used krispie and gingernut biscuits for a change.

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Really good

I made this cheesecake yesterday and it came out perfect. I added a cup of raspberries to the filling and didn't put on the lemon curd.

Just made the lemon cheesecake, so easy to make, and delish. If you like smack your lips desert, this is it....10 out of 10...

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