Lemon Cheesecake
Servings Prep Time
4servings 15minutes
Passive Time
1hour
Servings Prep Time
4servings 15minutes
Passive Time
1hour
Ingredients
Instructions
  1. Add the melted butter to the crushed biscuits and mix well until the biscuit crumbs are fully coated in butter
  2. Divide the buttered biscuit crumb between 4 – 6 ramekins or glasses and push down lightly to form a biscuit base
  3. Whip the double cream with a electric whisk until it stiffens
  4. Mix full fat cream cheese, whipped cream with lemon juice and zest well in a bowl
  5. Add granulated sweetener to your liking and taste. Mix thoroughly
  6. Divide the cheesecake mix into the ramekins/glasses onto the biscuit base. Decorate with slices of lemon or more zest and refrigerate for around an hour. The cheesecakes can be eaten straight away, but taste better once refrigerated
Recipe Notes

You can of course add grated chocolate or chopped nuts to these cheesecakes. Some ladies have enjoyed replacing the lemon with limes for a lime cheesecake instead!

Sweeteners for baking:-

Sweeteners vary greatly and so I advise using the one specified in the recipe (if I have specified one) for the best results. I find xylitol works very similar to sugar in baking, it weighs the same like for like as sugar and it is also a natural sweetener. Xylitol when eaten in large amounts may, like many sweeteners cause a laxative type effect, but I find it is not as bad as other sweeteners in this respect at all. The type of xylitol I purchase is called Total Sweet and is available in some larger supermarkets, health food stores like Holland & Barrett and on Amazon. If you choose to use a different sweetener you may need significantly less than the recipe stipulates and you may experience a bitter aftertaste in your baked goods. Xylitol weighs the same like for like as sugar, where as many other sweeteners only need a tiny amount for the same sweetness, Jo xx —