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Citrus Lemon Cheesecake
Citrus Lemon Cheesecake
Desserts

Citrus Lemon Cheesecake

4.7
3 hours
30 mins
Easy
12

The easiest and yummiest cheesecake recipe that you will ever make!

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  • Ingredients
  • Method

Ingredients

  • 200g plain biscuits
  • 125g butter, melted
  • 500g cream cheese, softened
  • ½ cup Chelsea Caster Sugar (113g)
  • 3 Tbsp lemon zest
  • 2 eggs

Lemon Curd

  • 2 Tbsp lemon zest
  • ¼ cup lemon juice (60ml)
  • ½ cup Chelsea Caster Sugar (113g)
  • 40g butter, chopped
  • 2 egg yolks, lightly whisked

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
approved=true&orderBy=-hs_createdate&limit=10&offset=20


{has_more=true, offset=30, total=31, results=[{comment_text=Haven't finished making it yet but looks delicious. unsure if the inside is supposed to be gooey?, approved=true, user_name=Sara, hs_createdate=1702249860735, rating_new__1_5_=5, id=11175545721}, {comment_text=This was an easy cheesecake recipe to make and it was yum :) Next time I'll make an orange one!, approved=true, user_name=La, hs_createdate=1702249860245, rating_new__1_5_=5, id=11175396749}, {comment_text=I love this recipe so much! It is fool proof and one of the easiest recipes in the world it isn't to sour and isn't to sweet. This is my favourite recipe to make in the world. If anyone has a bad word against this recipe they must've done something wrong, thank you Chelsea Sugar!, approved=true, user_name=Emma, hs_createdate=1702249859310, rating_new__1_5_=5, id=11175604556}, {comment_text=Very easy and very tasty., approved=true, user_name=Sheree, hs_createdate=1702249859265, rating_new__1_5_=5, id=11175519044}, {comment_text=Yummy however double the filling., approved=true, user_name=Lesley Blanchard, hs_createdate=1702249858861, rating_new__1_5_=4, id=11175356525}, {comment_text=I've tried this recipe step by step and it turned out delicious. The flavours are spot on and it's nice and moist. I hope to do more of these recipes sometime., approved=true, user_name=Zelda, hs_createdate=1702249856115, rating_new__1_5_=5, id=11175572488}, {comment_text=So good and really easy to customise to your taste! I've made it two times before - one identical to the recipe above and the other with a raspberry topping instead of a lemon one. Definitely give it a go, even if you've never made cheese cake before (its pretty easy!), approved=true, user_name=Dave, hs_createdate=1702249851980, rating_new__1_5_=5, id=11175518982}, {comment_text=Deeeelicious and really easy to make. A real hit with everyone I've served it to. Definitely a 5-star recipe., approved=true, user_name=Jo, hs_createdate=1702249851399, rating_new__1_5_=5, id=11174113184}, {comment_text=Such a fabulous recipe would definitely recommend. Absolutely in love., approved=true, user_name=Jerryberry, hs_createdate=1702249851391, rating_new__1_5_=5, id=11174112370}, {comment_text=was an ok cheesecake, didn't deliver on flavour, much better recipes out there, approved=true, user_name=Chris, hs_createdate=1702249851225, rating_new__1_5_=2, id=11175484252}]}
Reviews
31

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Method

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 oven off 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. 

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

Reviews
31

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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