Classic Lemon Cheesecake

We thought it would be nice to share a recipe we have tested from The Australian Women’s Weekly Cheesecakes book. This book is filled with many delicious baked cheesecakes and chilled cheesecakes recipes. Definitely worth picking this up when you next visit the bookstore.

The Australian Women's Weekly Cheesecakes

I can’t seem to find the book on Amazon but you can get it here. We got it from our local bookstore.

Classic Lemon

250g plain sweet biscuits

125g butter, melted


1 teaspoon gelatine

1 tablespoon water

250g cream cheese, softened

2 teaspoons finely grated lemon rind

395g can sweetened condensed milk

1/3 cup (80ml) lemon juice

Lemon Rind Syrup

1/3 cup (75g) caster sugar

1/3 cup (80ml) water

2 tablespoons shredded lemon rind


– Process biscuits until fine. Add butter, process until combined. Press mixture over base and side of 20cm springform tin. Refrigerate 30 minutes.

– Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

– Beat cheese and rind in small bowl with electric mixer until smooth. Add condensed milk and juice; beat until smooth. Stir in gelatine mixture.

– Pour filling into tin; refrigerate cheesecake overnight.

– Make lemon rind syrup; serve with cheesecake.

Lemon Rind Syrup

Stir sugar and the water in small saucepan, over low heat, until sugar is dissolved; simmer 2 minutes. Add rind, simmer until syrup is thickened slightly; cool.

Classic Lemon

Classic Lemon Slice



2 thoughts on “Classic Lemon Cheesecake

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