When our Mum used to call the family and say she was cooking her famous roast on Sunday, it normally meant a superb dessert as well. Mum’s Lemon Cheesecake is exactly that kind of dish – a classic, no-fuss sweet treat that brings smiles to everyone’s faces. It’s one of those cheesecakes that makes its way onto the table for birthdays, family gatherings, and Sunday lunches and it never sticks around for long!
What makes this cheesecake so special is how simple and refreshing it is. The base is made from crushed digestive biscuits – nothing fancy, just the ones you might have with a cuppa. Mum always said they gave the perfect amount of crunch and a gentle sweetness that doesn’t overpower the rest of the cake. A bit of melted butter binds the biscuit crumbs together, creating that lovely, slightly crumbly texture that holds up under the creamy filling.
Now, let’s talk about the filling – it’s all about the lemons. Their zest and juice bring the whole dessert to life. It’s bright, tangy, and just the right amount of sharp. That lemon flavour cuts through the richness beautifully, keeping things light and fresh. Mum always insisted on using fresh lemons, and I have to agree – you can really taste the difference.
Cream cheese is the heart of the cheesecake. It gives the filling its smooth, rich body. Mum always used full-fat cream cheese because, in her words, “If you’re making cheesecake, you may as well do it properly!” Sweetened condensed milk is the other star ingredient – it adds sweetness and helps everything set without the need for gelatine or eggs. It also gives the cheesecake a lovely, silky texture.
There’s no baking involved, which is one of the reasons this recipe has become a family favourite. Once everything is mixed and poured into the tin, it just needs time to chill in the fridge. That’s the hardest part – waiting! But it’s worth every second when you finally slice into it and enjoy that cool, creamy lemony bite.
Mum’s Lemon Cheesecake is more than just a dessert – it’s a little piece of tradition, shared around the table with people you love. It’s sweet but not too sweet, tangy but still mellow, and always made with care. If you’ve never tried a lemon cheesecake before, this is the one to start with – Mum wouldn’t have it any other way.
Mum’s Lemon Cheesecake
Ingredients
For the base:
- 200 g digestive biscuits
- 100 g unsalted butter melted
For the filling:
- 2 large lemons zest and juice
- 400 ml double cream
- 397 g sweetened condensed milk
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or by hand with a rolling pin in a bag. Combine with the melted butter in a bowl and stir well.200 g digestive biscuits, 100 g unsalted butter
- Press the mixture evenly into the base of a 20cm springform tin, smoothing with the back of a spoon.
- Pop it in the fridge to chill while you prepare the filling.
- In a large bowl, whip the double cream until it forms soft peaks. Gently fold in the sweetened condensed milk, lemon zest and lemon juice. Stir until smooth and slightly thickened.400 ml double cream, 397 g sweetened condensed milk, 2 large lemons
- Spoon the lemon mixture onto the chilled biscuit base. Smooth the surface and give the tin a light tap to level it out.
- Cover the cheesecake and refrigerate for at least 4 hours, or overnight if you can, until fully set.
- Remove the cheesecake from the tin and slice carefully. A little extra lemon zest on top adds a lovely finishing touch.