Now that summer has come, how about a refreshing lemon cheesecake recipe? Cheesecake has taken its place years ago but the exact recipe was not determined until the 18th century. Afterwards, they have added beaten eggs to the recipe and the cheesecake as we know it today came pıt.

Lemon Cheesecake


200g plain biscuits

125g butter, melted

500g Coles spreadable cream cheese, softened

1/2 cup caster sugar

2 tablespoon lemon zest, plus extra to serve

2 Coles free range eggs

Whipped cream, to serve

Lemon Curd

2 tablespoons lemon zest

1/4 cup lemon juice

1/2 cup caster sugar

40g butter, chopped, softened

2 Coles free range egg yolks, lightly whisked


Preheat oven to 180C. Grease cake tin. Pulse biscuits in a food processor until finely chopped. Transfer to a bowl and add butter. Stir until combined. Pour biscuit mixture into prepared cake tin and press evenly on base and sides. Cool in the fridge for at least 30 minutes.

Combine cream cheese, sugar and lemon zest in a medium-sized bowl by using an electric mixer until it is smooth. Add eggs, 1 at a time. Pour mixture into tin and place on a baking tray. Bake for 25-30 mins. Turn off the oven and leave cheesecake in the oven with the door ajar for a couple of hours or until oven is completely cool. And then put it in the fridge to chill for 2 hrs.

For the lemon curd;

Combine the lemon zest, juice, sugar, butter and eggs in a saucepan and put it over low heat, stirring, for 5-10 mins, or until it thickens. Strain through a fine sieve onto a dinner plate or flat tray.

Pour curd over the base. Chill in the fridge before serving. You can serve your cheesecake with whipped cream and lemon zest.

Bon Appetit