Every cheesecake has a classic base. Once you master this, then the rest is basically topping. This is a halal Lemon cheesecake recipe but you'll find more cheesecake recipes on our site with different flavours. This recipe is based on 100% halal ingredients.
Make sure you save a bit of cheesecake for the following day. You may notice it tastes much better.
Why not use our timer to time yourself? Just click the timer
You will need a 9 inch spring form tin (or any other), a food mixer, a spatula, a whisk and a couple of bowls.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 2 hrs 10 minsTotal Time 2 hrs 25 minsBase
110 g digestive biscuits (7 or 8)
50 g butter
25 g light brown soft sugar
Topping
350 g mascarpone
75 g caster sugar
1 lemon, zested
2 lemons or (90ml lemon juice)
Base
1 Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).
2 Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.
3 Add to the cake tin and then chill in the freezer.
Topping
4 Whisk together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy.
5 Check on the base, if it has hardened then spread the topping over the base and chill for a couple of hours.
6 The cheese cake has set, then use lemon trimming and some yellow colour gel to decorate.
Ingredients Base
110 g digestive biscuits (7 or 8)
50 g butter
25 g light brown soft sugar
Topping
350 g mascarpone
75 g caster sugar
1 lemon, zested
2 lemons or (90ml lemon juice)
Directions Base
1 Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).
2 Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.
3 Add to the cake tin and then chill in the freezer.
Topping
4 Whisk together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy.
5 Check on the base, if it has hardened then spread the topping over the base and chill for a couple of hours.
6 The cheese cake has set, then use lemon trimming and some yellow colour gel to decorate.
