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Lemon Cheesecake In Three Easy Steps - Delicious and Gluten Free

By Edited Nov 12, 2016 1 5

Gluten-free Lemon Cheesecake is something I make when I have visitors. It's always popular and the recipe can be adapted to suit different tastes. There's a great flurry of articles appearing on the web, and elsewhere, entitled ″Fifty Shades of... something″, in the wake of the film ″Fifty Shades of Grey″. It's so tempting to try and give you fifty shades of cheesecake, but that would be just plain daft! But I have given you one of my favourite cheesecake recipes, with some variations.

Lemon Cheesecake Delicious Gluten Free
Credit: F. Spiegel, all rights reserved

Lemon Cheesecake - Mum's Favourite Recipe

This recipe is one my mother used to make. Mum would have used regular, ready-made ginger biscuits, and I wouldn't have eaten the cake. In the 1980s ready-made gluten-free biscuits were extremely hard to come by, and the only option was to make them yourself. These days such things are easy to find in most large supermarkets.

Easy to Make Gluten Free Cakes (Racheli's Magic Recipes)
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Don't Tell Your Friends It's Gluten Free... Unless They Actually Need to Know

The reaction to those two little words – 'gluten free' – is often quite surprising. When I offer visitors a slice of gluten-free cake, some say: ″Thanks, but no thanks, I'll eat the regular cake″. Sometimes I don't tell my visitors the cake they are eating is gluten-free. They eat the cake, love it, and ask me for the recipe. It's then that I tell them!

Lemon Cheesecake - A Family Favourite

This family favourite is very simple to make. Preparation time is about fifteen minutes plus time to chill in the fridge - about one hour or over night if you have the discipline!


Ingredients - Serves Six:

  • 125 g (4 oz) gluten-free ginger biscuits, roughly crushed. I like the extra flavour of the ginger biscuits but you can also use plain biscuits if you prefer.
  • 50 g (2 oz) butter. Melt the butter gently
  • 250 g (8 oz) mascarpone cheese
  • Grated rind and juice of two lemons
  • 150 ml (¼ pint) double cream
  • 100 ml (3½ oz) icing sugar, sifted


Pinch of cinnamon or nutmeg - some people like to add cinnamon or nutmeg - personally I prefer the cheesecake without it, but it is an option.

For Decoration:

  • Lemon rind curls

Choose from any soft fruits such as:

  • Blueberries
  • Strawberries
  • Raspberries


Just Three Simple Steps to a Fabulous Lemon Cheesecake

  1. Mix together the crushed biscuits and melted butter. Press the mixture firmly into the base and up the side of a 20 cm (8 inch) loose-bottomed tin. Chill in fridge until firm. If you have a fluted cake tin this gives you a nice ridged pattern round the outside of the cake.

  2. Beat together mascarpone cheese, lemon juice and rind, double cream and icing sugar until thick. Spoon over the chilled biscuit base. Chill in fridge for about one hour until firm. I usually leave mine over night but this takes a hell of a lot of discipline!

  3. Decorate your cake with fruit and lemon rind curls.




Mar 31, 2015 1:29pm
That looks great! I have never had mascarpone cheese before, but hubby loves non-baked cheesecakes, so I'm going to try and find some and give this a try. It sounds very similar to a recipe I had dozens of years ago (that I lost). I think I whipped the cream up first, and then folded cream cheese and other stuff into the cream, so I'm sure we'll love this.
Apr 10, 2015 12:51am
Lavender - your recipe sounds delicious.
Apr 9, 2015 12:41pm
Hi Fran5050, thanks for the recipe, that looks delicious! I really enjoy using lemons in my cooking and baking, but especially so in the spring and summer months. :-)
Apr 10, 2015 12:50am
Thanks SparkyStar - enjoy.
Apr 30, 2015 6:49pm
Sounds super easy to make. Double cream (with 48% milk fat) sure does make a difference. In Canada, we need to use "Heavy" cream instead (which has at least 36% milk fat). I have to be careful with these types of desserts because of my cholesterol (but my family members LOVE these creamy-fruit desserts). Thanks for sharing.
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