Plain Lemon Cheese cake

Recipe by
Total Time:
2.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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  • For the biscuit base:
  • 1 cup digestive biscuits, crushed
  • 1/3 cup butter, melted
  • For the filling:
  • 1/2 cup (100 g) cream
  • Juice of 1-inch lemons
  • 1 tsp lemon rind, grated
  • 1 cup cream cheese
  • 1/2 cup powdered sugar
  • 1/2 tsp lemon essence
  • For the lemon sauce
  • 3 tbsp sugar
  • 1 tsp cornflour
  • 1/2 tbsp lemon juice
  • 1/2 tsp lemon rind, grated
  • 2 drops lemon essence
  • A drop of lemon yellow colour (optional)
  • 1/2 tsp butter

How to Make Plain Lemon Cheese cake

  • For the biscuit base:
  • Mix the biscuit crumbs with the melted butter and press the mixture into the base of a 175 mm. (7") loose-bottomed pie dish.
  • Chill until firm.
  • For the filling:
  • Whisk the cream in a clean dry bowl till soft peaks form.
  • Keep aside.
  • Mix the lemon rind, lemon juice, cream cheese, sugar and lemon essence till it is smooth.
  • Fold in the whipped cream gently so that it does not curdle or split.
  • How to proceed:
  • Spread the filling over the set biscuit base and chill until firm.
  • For the lemon sauce:
  • Combine the sugar with 1/2 a cup of water in a saucepan and heat till the sugar is dissolved.
  • Dissolve the cornflour in 2 tbsp of water and add it to the sugar syrup.
  • Heat, stirring continuously till the mixture thickens and gets a coating consistency.
  • Add the butter and mix well.
  • Cool and add the lemon juice, lemon rind, lemon essence and lemon yellow color.
  • Mix well and keep aside.
  • Cool completely while stirring continuously.
  • For the garnish:
  • Unmold the cheese cake and place on a serving plate.
  • Pour the lemon sauce on top and refrigerate again.
  • Serve chilled.