Lemon Cheesecake – a nice easy dessert for anytime of year, but it would also work really well after Christmas dinner. It’s not heavy like some other traditional desserts and is a real crowd pleaser.
This recipe is from my old school book, ‘All About Home Economics’. It’s a book that many people who did Home Ec, have a soft spot for. It’s the only book that I kept from my school days and there are a few recipes which I keep going back to. This is one of them. Deirdre Madden is the author of this book and her daughter, Aisli, gave me permission to share this recipe.
So please open your books on page 169 (or read on!).
*The recipe below is exactly as it is from the book. When I made it I actually added 50% to the topping. See hints and tips for details
Ingredients:
- 150g digestive biscuits
- 75 g margarine (I used salted butter)
- 1 lemon
- 200 g cream cheese
- 125 ml cream
- 50 g castor sugar
Method:
- Crumb biscuits in blender, or place in plastic bag and crush with rolling pin. (I used a rolling pin)
- Melt margarine in saucepan, stir in biscuit crumbs. Use to line base and sides of a 20 cm (8 “) flan case or shallow dish. Chill
- Wash and dry lemon. Cut 2 slices from the centre of the lemon for garnish. Grate rind and squeeze juice.
- Cream cheese with sugar in a bowl. Stir in lemon rind and half the juice. Whip cream until think and fold into mixture. (Reserve enough for decoration.)
- Spread mixture over crumbs and chill before serving.
- Decorate with whipped cream and twists of lemon.
Cake mum tips:
- This recipe works well as above but I think people are used to a bigger cheesecake now, so I increased the amounts for the topping by 50%. For example, I used 300 g of cream cheese instead of 200 g. I did not alter the quantities of the base.
- I didn’t bother reserving cream for decoration or cutting slices of lemon for garnish – I used all the cream in the cheesecake.
- I’m not a massive cheese cake fan, but I do love this one. It reminds me of my childhood – it’s mousse like with a good lemon kick.
- It keeps well in the fridge for 24-48 hours, if it lasts that long.
Happy Baking
De (aka thecakemum)
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The Cake Mum 