Lemon Cheesecake

Delicious creamy cheesecake with a zingy lemon flavour
recipes 1

Lemon Cheesecake


  • 1 1/4 cups digestive biscuit crumbs
  • 80g melted butter
  • 500g Philadelphia Cream Cheese
  • 400g sweetened condensed milk
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 1/3 cup lemon juice
  • 2 tablespoons grated lemon rind


  • Combine biscuit crumbs and butter and press into the base of a 20cm pan and then leave to chill.
  • Mix Philadelphia cream cheese using an electric mixer until smooth. Beat in condensed milk and gelatine mixture until smooth, then add lemon juice and rind and beat until combined.
  • Pour mixture into prepared base and refrigerate 3 hours or overnight.

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