Lemon Cheesecake (No bake)

Lemon Cheesecake (No bake)

This is a fabulously delicious cheesecake that requires little more than half an hour to prepare and rest is all in the fridge. Since i was making it for the first time, i wanted to try a simpler version. I adapted a recipe on the community website of Nigella Lawson.

Kavita Srinivasan


  1. 200 Grams Digestive biscuits
  2. 100 Grams Butter , unsalted
  3. 250 Grams Cream Cheese
  4. 150 Grams Icing sugar
  5. 1 Cup Lemon juice
  6. 100 Grams cream Whipped
  7. 2 Teaspoons Vanilla Essence


45 mins
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    Crush the digestive biscuits in a mixer/blender.

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    Mix the butter and the crushed biscuits to create a wet sand like mixture.

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    Grease a Springform cake dish and put the mixture in it. Spread it and flatten it to cover the entire base.

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    Keep the dish in the chiller while you can prepare the topping.

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    In an electric mixer, put the whipped cream, cream cheese, vanilla essence and run it.

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    Zest the lemon if you would like the flakes in your cake. Add the lemon juice and the zest to the mixture.

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    Run the mixer once more till the topping becomes thick and creamy.

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    Take the cake dish out and spread the topping mix evenly over the biscuit base. (Make sure you check the biscuit base - it should have set)

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    Refrigerate in the chiller/freezer for 4hrs to allow the cake to set.

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    Keep the cake out for 15 minutes before cutting it.

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    You can add fruits, berries, jam and chocolate on the top before serving.

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