Mel and Mal's Lemon Cheesecake

  • Serves 8-10
  • Prep/Cooking Time: 45 mins + 2hrs 30 mins chilling time
  • 225g ginger biscuits, finely crushed
  • 125g melted butter
  • 100g Mascarpone cheese
  • 100g Philadelphia cheese
  • 50g Ricotta cheese
  • 175g carnation condensed milk
  • Zest of either 1 lemon or 1 orange
  • Juice of 2 lemons or 1 large orange
  • 300ml double cream
  • Decoration
  • 50g caster sugar
  • Zest of either 1 orange or 2 lemons

A very simple recipe, nothing complicated but looks very impressive when you put it on the table! Lovely for Easter Sunday afternoon tea!

I actually invented this in Arnotts Department Store in Dublin, one of my favourite places - my goodness, it went down very well with the customers that day and didn't last very long, so a good sign!

Serves : 8        Prep/Cooking Time : 45 mins + 2hrs 30 mi

Tip : Use a silicone mould to make the cheesecake in - it will peel away from the set mixture beautifully and you won't leave half of it behind! (see our Store for more details)


Mix the biscuits and the butter together and press into a loose bottom mould and chill for 30 minutes

Meanwhile, put all but one teaspoon of sugar and 50ml cold water in a saucepan and heat very gently until the sugar has completely dissolved

Pop the zest of either the lemons or orange into the syrup and gently simmer for about 10 minutes

Transfer the strips of zest to a cold plate and sprinkle with a tsp of sugar and allow to cool completely

In a large mixing bowl beat the cream cheeses and condensed milk together until smooth, then beat in the lemon or orange zest and 100ml of either lemon or orange juice

In a separate bowl beat the double cream with an electric hand whisk and fold the cream into the cheese mixture and then spoon onto the biscuit base

Chill for 2 hours

Decorate with the sugared lemon or orange zest

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES