Lemon Cheesecake


Lemon Cheesecake

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

Recipe Saved


4 tbsp Greek yoghurt
6 tbsp lemon curd
1 tsp lemon juice
125ml double cream
5 Digestive biscuits (70g)
50g 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. Chill in the fridge while you are preparing the filling.
  4. Put the yoghurt, lemon curd and lemon juice into a large bowl and mix until smooth.
  5. 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.
  6. 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
Recipe Saved
Recipe Saved
Recipe Saved


Annabel Karmel’s No.1
Rated Baby & Toddler Recipe App

Discover our brand NEW App, jam-packed with over 650+ recipes. NEW recipes every week, Meal Planners, Shopping Lists, Weaning Guide, Allergy Tracker + lots more!

Start your FREE trial today!

Related Products

Similar products you might enjoy!

Scroll to Top

Join the AK Family

Join our AK Family 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 family for exclusive member benefits.