Lemon Cheesecake

Serves 8


  • 15 digestive biscuits, crushed - add more digestives if you want a thicker base
  • 1/2 tablespoon Co-op light soft brown sugar
  • 50g butter, melted
  • 250g mascarpone cheese, not the low fat as this slows down the setting of the topping
  • 200ml Co-op single cream
  • 397g condensed milk
  • 3 lemons, zested and juiced


  • Stir together the digestive biscuits, soft brown sugar, and melted butter. Empty into a 23cm springform cake tin and press out level. Leave to chill in the fridge while you make the base. Use a smaller tin if you want a thicker base
  • Mix together, really well, the mascarpone cheese, single cream, condensed milk and lemon zest. Slowly add the lemon juice to the mix a bit at a time. Use an electric mixer and usually spend about 10 minutes mixing these ingredients together. The longer you mix, the thicker the topping gets in the bowl.
  • Pour onto your chilled base, then return to the fridge for a few hours for it to set, but mix everything really well.

Tips and Tweaks

  • Make it the evening before you need it and it sets perfectly!
  • Add a few gingernut biscuits to the base gives it a diffferent taste.