Lemon cheesecake recipe


  • 14 HobNobs (200g), crushed into crumbs
  • Zest and juice of 3 lemons
  • 300g lemon curd
  • 500g ricotta
  • 600g Philadelphia, at room temperature
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  • 100g butter, melted
  • 1 tbsp cornflour
  • 75g golden caster sugar, plus 2tsp golden caster sugar for the lemon topping


  • For the base, mix the biscuit crumbs and melted butter together. Press firmly into the base of a greased 20cm, deep loose-based tin and leave in the fridge to chill.
  • Meanwhile, mix the cornflour with the juice of 1 lemon until smooth. Add lemon curd, zest of 1 lemon and 2tsp sugar and bring to the boil, stirring. Simmer for 1 min, then tip into a bowl. Chill for 20 mins.
  • Mix ricotta, cream cheese, remaining lemon zest, juice and sugar until smooth. Combine with 1⁄2 the lemon curd mix; spread onto base. Dot lemon curd topping on top and swirl to create a marble effect.
  • Chill for at least 4 hrs or overnight to set. Release cheesecake from the tin (heat the outside edges of the tin with a hot cloth to make it easier). Smooth the sides with a palette knife and transfer to a plate.


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