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Lemon Cheesecake

Lemon Cheesecake

This cheesecake is one of the simplest recipes to make.


Yields a 8” cheesecake.


2 bags of Clairesquares Shortbread, crumbled

4 oz unsalted grass-fed butter, melted

5 fl oz heavy cream

14 fl oz can sweetened condensed milk

6 oz full fat cream cheese

10 fl oz heavy cream, retain 5 fl oz for decoration

2 Meyer Lemons, grated zest and juice


1) In a bowl, combine crumbled shortbread with the melted butter. Using a fork, incorporate the butter with the shortbread until it is well blended. Press into the base and sides of an 8 inch spring form pan. Refrigerate while you prepare the rest of the ingredients.

2) In a large bowl, mix together 5 oz heavy cream, condensed milk, cream cheese, and zest from the lemons. Using a whisk, slowly add the lemon juice and whisk until the whole mixture thickens.

3) Pour the cream mixture onto the shortbread crust base, smoothen out the surface with a rubber spatula and place back into the refrigerator until slightly firm. This should take at least 4 hours to set. Place in the freezer for 2 hours, for a quicker set before slicing.

Decorate the cheesecake with whipped cream decorations or reserve the whipped cream for serving alongside your slice. Optionally, garnish with chocolate shavings or a fondant flower.

This cheesecake is from a hand written recipe from Claire’s Mum.

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