Lemon Cheesecake with a Ginger Biscuit base.

Lemon Cheesecake

This is a divine Lemon Cheesecake with a Ginger Biscuit Base. It is super simple and super delicious. It is make ahead and will even sit in the fridge for left overs for a couple of days. A perfect dinner party or Sunday lunch dessert. Lemony Heaven.
Course cheesecakes
Cuisine Universal
Keyword lemon cheesecake
Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings 10 people
Calories 424 kcal


  • 3 large Lemons 200 mls juice
  • 200 mls double cream
  • 1 tin condensed milk 397 grams
  • 180 grams full fat cream cheese
  • 200 grams ginger biscuits
  • 80 grams unsalted butter melted
Metric - U S Customary


  1. Crush the biscuits well and add the butter. I do this in my food processor.
  2. Tip the buttery crumbs into the dish you are using. Mine is 23 cm wide but don't sweat a cm smaller or so.
  3. Push them all firmly flat with the back of a spoon or your fingers. Chill in the fridge for at least 30 mins.
  4. Juice the lemons and tip into a large bowl along with all the remaining ingredients and whisk until it all considerably thickens. I use a free standing mixer which makes this bit even easier but a handheld electric whisk will do the job too. It needs to be very thick.
  5. Dollop it onto the base and smooth over with a spatula. Chill in the fridge for a couple of hours or so.
  6. Apply to Murderous Face for genuine serenity and bliss.
Nutrition Facts
Lemon Cheesecake
Amount Per Serving
Calories 424 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 81mg 27%
Sodium 222mg 9%
Potassium 251mg 7%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 25g
Protein 6g 12%
Vitamin A 17.3%
Vitamin C 22.2%
Calcium 16%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.