Lemon Cheesecake

5.0/5 rating (1 votes)
  • Serves: 8
  • Complexity: easy
  • Origin: Deserts
Lemon Cheesecake

A classic dessert, this tasty cheesecake is a favourite with our private rehab residents or "Los Olivians". We find that people gain a feeling of self worth and pride from spending time in the kitchen and that this has gone a long way towards our process of healing.

You can top your cheesecake with fruit and a little heated jam as a glaze. To make a chocolate or coffee cheesecake, don’t use the lemon and add either melted chocolate or a small strong coffee at stage 5.



  • 1 tub of ricotta or Philadelphia type cheese
  • 250 mls of whipping cream
  • 1 – 2 ounces of icing sugar
  • 1 packet of digestive biscuits
  • 4 ounces of unsalted butter
  • Zest of 1 medium sized lemon


  1. Put the biscuits in a blender and blitz, or put them in a bag and bash until they resemble breadcrumbs

  2. Melt the butter slowly in a pan and then add the biscuits, stirring vigorously

  3. Press this mixture into the base of a cake tin and place in the fridge

  4. Whisk the cream until soft peaks form

  5. Beat the cheese until it is softer and smooth, add the icing sugar, and fold in the cream and the lemon zest

  6. Pour this over the biscuit base, place in the fridge for a day to set

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