Lemon Cheesecake

Recipe & Photography by Courtney Sutton @selfbycjs

serves: 8 | time: 5 prep + set overnight

This Lemon Cheesecake is a guaranteed crowd-pleaser & quite possibly the easiest cheesecake recipe you’ll find! With its light, creamy texture & perfect balance of a sweet biscuit base & tangy filling, this dessert is sure to become a favourite. You’ll absolutely love it!

Ingredients

Base

• 1 packet Leda Arrowroot

• 80g grass-fed butter, melted Filling

• 400g cream cheese, room temperature

• 1/2 cup cream, chilled

• 1/2 cup Ceres Organic icing sugar, sifted

• 2 tsp vanilla

• 1/4 cup organic lemon, juice

Filling

• 400g cream cheese, room temperature

• 1/2 cup cream, chilled

• 1/2 cup Ceres Organic icing sugar, sifted

• 2 tsp vanilla

• 1/4 cup organic lemon, juice

Method

1. Line a 9-inch springform cake tin with baking paper. Set aside.

2. In a food processor, add biscuits & pulse until crushed. Pour in melted butter & pulse until combined. Pour into base of cake tin & press down. You may like to press up the sides slightly too. Place in fridge & begin on filling.

3. Pour cream into a medium bowl & whisk until whipped. Set aside in fridge.

4. By hand or using a stand mixer with the paddle attachment, combine cream cheese, sugar, vanilla & lemon juice until smooth & creamy. Once combined, gently fold whipped cream in using a spatula.

5. Pour cheesecake filling over biscuit base smoothing the top as much as you can. Place cheesecake in fridge to chill overnight.

6. Decorate your cheesecake as desired & enjoy!