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Lemon Cheesecake

Published: Updated:
Quick and easy

6 Reviews

Prep Time
Serves 8
Serves 8

About the bake

This zesty lemon cheesecake is deliciously refreshing and would be a great dessert choice for any occasion. The base is packed with the flavours of gingernut biscuits and Billington's molasses sugar and topped with a smooth, creamy layer of lemon infused cream cheese making this no ordinary cheesecake. One slice of this and we guarantee you will be coming back for more.

7 ingredients5 steps
  • Egg-Free Recipes
  • Nut Free


  1. Step 1

    Grease a 20cm springform cake tin and line with non-stick baking parchment.

  2. Step 2

    In a small pan gently melt together the butter and Molasses sugar until all of the sugar has dissolved. Crush the biscuits and add to the melted butter. Stir together until completely coated.

  3. Step 3

    Press the biscuit mix firmly into the base of the prepared tin using the back of a spoon until smooth and level. Chill whilst making the cheesecake topping.

  4. Step 4

    For the topping, mix together the Mascarpone cheese, sifted icing sugar,  lemon zest and juice. Mix just until combined and smooth. Spoon onto the biscuit base and level the top before placing in the fridge for a minimum of 4 hours to set.

  5. Step 5

    When ready to serve remove the cheesecake from the tin and decorate with the sliced lemon and a light dusting of icing sugar.


  • For the Base

    • 200gGingernut biscuits 
    • 80gUnsalted butter (softened) 
    • 25gBillington's Unrefined Molasses Sugar 
  • For the Topping

    • 500gMascarpone cheese 
    • 2Lemon(s) (zest & juice) 
    • 140gUnrefined golden icing sugar (sifted) 
  • To Decorate

    • 3Lemon(s) (thinly sliced) 


  • 20cm springform cake tin
  • Baking parchment
  • Small saucepan
  • Food processor

Nutritional information per 110g serving

  • Energy 473cal
  • Fat 40g
  • of which Saturates 25g
  • Carbohydrates 24g
  • of which Sugars 14g
  • Protein 4.3g
  • Salt 0.39g

6 Baker Ratings

Such an easy recipe that gets a great reception every time! Easy to make gluten free by using free-from ginger nuts. As another reviewer has said, it doesn't last long!!

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This is an amazing cheesecake recipe, I also use it with fresh fruit i.e. strawberries, raspberries, blueberries and blackberries, I mix the fruit in with the topping, it always goes down well. I have used this recipe for years and it is my go to recipe.

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