Mary Berry easy lemon cheesecake recipe review

lemon cheesecake by cake takes the biscuit blog

On Sunday I wanted to make a dessert for some friends coming round. After a BBQ with lots of meat, I thought something light and refreshing would go well. I started sifting through my recipe books and found that there were plenty of cheesecake recipes out there but a lot of them were a bit faffy especially if you had to bake one. In the end I plumped for the easy lemon cheesecake recipe from Mary Berry’s Ultimate Cake Book because it was super easy. I was impressed about how quickly it could be made.

It says to use a 9 inch flan dish, but as I didn’t have one, I used an 8 inch cake tin which was loose bottomed. The first thing to do is mix the 10 crushed digestive biscuits, 2 oz of melted butter and 1 oz demerara sugar together for the biscuit base. I found that the base did go a bit soggy when eating it so I now want to experiment with baking the base for a short amount of time before adding the filling.

For the cheesecake filling, you mix together 150ml of single cream, 1 tin of condensed milk, almost a pack of soft cheese (175g) and zest of 3 lemons. I used light condensed milk and light soft cheese so this was a bit healthier. Then you add the juice of 3 lemons – I actually put the juice through a sieve to make sure the filling was really smooth. It’s also really important to use a whisk to get rid of any lumps when you add the soft cheese. The lemon juice almost instantly thickens the mixture as long as you keep whisking. Pour the mixture into the cake tin and leave for four hours to set. Just before serving I added strawberries round the edge. If you’re more organised than me then you can make it the night before, which is actually a good plan if you’re preparing for a dinner party. I would definitely make this again because it was faff free. If you want more info on Mary Berry and her other books you can read about her here.


  1. YUM! That looks so tasty! I’m new to blogging and love that there is a foodie community! If you have time, please check out my blog: And of course! Any advice would be great

  2. Hi,
    The cheesecake looks tasty tasty, I can just imagine the flavours and textures. Sounds like you enjoyed making it too! I like the way you suggest different ways of making it.

  3. Hi, I just did this with lime instead of lemon and added pomegranate seeds…….Lovely!!

  4. I am actually making this right now! I have this Mary Berry book, so I’m following the recipe, but the mixture isn’t thickening at all!!

    • Couple of things to think about – is it good quality soft cheese and full fat? Apparently it does make a difference. Also you don’t want to over stir it because it starts to become runny – it sounds like this could have happened. Must admit there isn’t much detail in the book on the method – that’s why I like Delia’s books, more tips in there! Hope that helps anyway, Naomi

      • Thanks! Though in my book it said use low fat soft cheese.. Yes, I agree, not much detail!

  5. susan cahill says:

    NI made,this,cheesecake today but I found it a bit runny. What did I do wrong?

  6. Can you tell me how many grams or oz are in a tin of condensed milk? I believe you can get two sizes. Also, can you use evaporated milk instead of condensed? Many thanks

  7. Hi. Exactly how much condensed milk do I need?

  8. Will philly cream cheese be ok to use?

  9. Can this cheesecake be frozen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: