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Lemon Cheesecake

May 6, 2016


Beyonce was serving lemons for her lemonade and I was serving lemon cheesecake.  Surprisingly when her lemons were previewed she didn’t get such high acclaim, it was constant criticism and I guess people will always be uncomfortable with the unfamiliar.  Not to mention black feminism doesn’t really strike angelic chords with a lot of Americans.  My lemon creation was appealing to those who love cheesecake and everyone who tasted it loved it.  Everything isn’t for everyone but I do know that if I added some unique flavours it would have thrown a few people off.  Just like being an artist as a cook you have to figure out whether you want to create something classic or unusual.  Whatever you do be proud of it and enjoy the process.  I enjoyed making my lemon cheesecake as much as I enjoyed eating it.  This recipe makes a lot of filling so you will definitely have enough for two cheesecakes if you are using an 8 inch tin.

This recipe was adapted from cake days by the hummingbird bakery (Harper Collins Publishers, 2011).


220g digestive biscuits, 100g unsalted butter (melted), 1 tsp lime zest, the juice from 2 lemons, 180g caster sugar, 600g full fat cream cheese, 2 large eggs.


  1. Line the base of an 8 inch tin with baking parchment.
  2. Bash up the biscuits into fine crumbs.  This can be done by putting them in a freezer bag and smashing them using a rolling pin.
  3. Pour the biscuit crumbs into a bowl, add the melted butter and stir together.
  4. Put the biscuits into the lined tin and press into the base with the back of a spoon.
  5. Place the tin in the fridge for 20 – 30 minutes to allow the base to set.
  6. In a large bowl beat the cream cheese, eggs and lemon juice.
  7. Pour the mixture into the prepared tin on top of the base.
  8. Make a water bath using a roasting tin so the water goes up to an inch when the cheesecake is placed in the roasting tin.
  9. Bake for 30 minutes at 160 degrees C.
  10. When firm on the top and a slight wobble in the centre remove the cheesecake and allow to cool at room temperature.
  11. Place in the fridge for a few hours to set or leave overnight if you can.

From → Desserts

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