Easy lemon cheesecake
So this is not exactly a low-dairy option (it’s obviously the total opposite) but my mum used to make this when we were kids so I’ve got a very emotional attachment to it. It’s one of the simplest cheesecake recipes I’ve come across (no baking required, for instance), and the lemon cuts beautifully through the richness of the rest of the ingredients. Using gingernuts in the base gives it an extra aromatic note, although plain biscuits like digestives or hobnobs work just as well.
Makes enough for 8 generous slices
What you need
500g gingernut biscuits
500g cream cheese
250g caster sugar
600ml double cream
250ml Greek yoghurt
Zest of 2 lemons, finely grated (lime zest works just as well)
Juice of about 1 lemon (ditto on the limes)
1 crushed Flake OR 2 tbsp chopped hazelnuts (optional)
How to make it
- Grease the base of a 25cm spring-form cake tin.
- Crush the biscuits to a loose powder. You can do this in a food processor, or by putting the biscuits into a plastic bag, covering with a tea towel and walloping with a rolling pin. The latter is good for stress relief, the former is quicker.
- Melt the butter in a non-stick saucepan. When it’s completely liquid, add the gingernuts and stir until well combined. Press the biscuits into the base of the cake tin, and chill in the fridge for at least 30 minutes.
- In a food processor, beat the cream cheese together with the sugar until smooth.
- In a separate bowl, whip the cream until stiff. Fold the whipped cream into the cream cheese mixture.
- Add the finely grated lemon zest, then slowly add the juice. Don’t pour it all in straight away, as too much will make the mixture runny and it won’t set. You need a nice, thick consistency. If you need a more lemony zing, increase the amount of zest NOT juice.
7. Spoon the mixture onto the now-set base, and return to the fridge for at least 2 hours.
8. If you fancy it, top with the crushed Flake or chopped hazelnuts just before serving.