Lemon Cheesecake


Lemon Cheesecake

This unbelievably smooth cheesecake bursts with zesty flavour & tastes great with blueberries on top.


4 tbsp Greek yoghurt
6 tbsp lemon curd
1 tsp lemon juice
125 ml double cream
5 Digestive biscuits (70g)
50 g butter
4 mint sprigs, to serve (optional)
icing sugar (optional)


  1. Put the biscuits in a plastic bag and crush them using a rolling pin.
  2. Melt the butter in a small saucepan and stir into the crumbs.
  3. Divide the crumbs between 4 small ring moulds approx 7 cm (2.8in) wide.  Use clean fingers to press firmly into the base.
  4. Chill in the fridge while you are preparing the filling.
  5. Put the yoghurt, lemon curd and lemon juice into a large bowl and mix until smooth.
  6. In a smaller bowl, whip the cream until it makes slightly floppy peaks. Mix 2 tablespoons of the whipped cream into the lemon yoghurt mixture, then fold in the remaining whipped cream.
  7. Spoon the lemon mixture carefully on top of the chilled biscuit base. Fill to the top and smooth off with a palette knife. Chill in the fridge for at least 30 minutes. Garnish with blueberries, maybe some mint sprigs, and a dusting of icing sugar.

Similar Recipes

Some more recipes for you to try


Annabel Karmel’s No.1 Rated Recipe App

Discover the shiny NEW edition of Annabel’s #1 rated Baby & Toddler Recipe App. Now packed with over 300 recipes, meal planners and a brand new Allergy Tracker.

Related Products

Similar products you might enjoy!

© 2021 Annabel Karmel Group Holdings Limited
Scroll to Top

Join the AK Club

Join our AK Club today for FREE and gain access to a fantastic selection of  benefits, such as 900+ exclusive recipes, unmissable monthly competitions, vouchers and promotional offers & lots more!

Log in

Login to the AK club for exclusive member benefits.