This lemon cheesecake is a guaranteed crowd-pleaser & quite possibly the easiest cheesecake recipe you’ll find! With its light, creamy texture & perfect balance of a sweet biscuit base & tangy filling, this dessert is sure to become a favourite. You’ll absolutely love it!
Recipe & Photography by Courtney Sutton @selfbycjs
makes: 8 large slices | time: 15 mins prep, set overnight
Ingredients:
Base:
- 1 packet Leda arrowroot
- 80g grass-fed butter, melted
Filling:
- 400g cream cheese, room temperature
- ½ cup cream, chilled
- ½ cup Ceres Organic icing sugar, sifted
- 2 tsp vanilla
- ¼ cup organic lemon, juice
Method:
- Line a 9-inch springform cake tin with baking paper. Set aside.
- In a food processor, add biscuits and pulse until crushed. Pour in melted butter and pulse until combined. Pour into base of cake tin and press down. You may like to press up the sides slightly too. Place in fridge and begin on filling.
- Pour cream into a medium bowl and whisk until whipped. Set aside in fridge.
- By hand or using a stand mixer with the paddle attachment, combine cream cheese, sugar, vanilla and lemon juice until smooth and creamy. Once combined, gently fold whipped cream in using a spatula.
- Pour cheesecake filling over biscuit base smoothing the top as much as you can. Place cheesecake in fridge to chill overnight.
- Decorate your cheesecake as desired and enjoy!
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