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Lemon cheesecake with slice removed, one slice on white plate and plate with spoons
4Prep Time

Lemon Cheesecake

Quick and easy

5 Reviews

  • Egg-Free Recipies
  • Nut Free

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.

4Prep Time


  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

    • 200g Gingernut biscuits
    • 80g Unsalted butter (softened)
    • 25g Billington's Unrefined Molasses Sugar
  • For the Topping

    • 500g Mascarpone cheese
    • 2 Lemon(s) (zest & juice)
    • 140g Unrefined golden icing sugar (sifted)
  • To Decorate

    • 3 Lemon(s) (thinly sliced)


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

Nutritional Information

per 110g
  • 473cal Energy
  • 40g Fat
  • 25g of which Saturates
  • 24g Carbohydrates
  • 14g of which Sugars
  • 4.3g Protein
  • 0.39g Salt

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