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Luscious Lemon Cheesecake

Luscious Lemon Cheesecake
A piece of luscious lemon cheesecake with a rich blueberry compote and a twisted tuile.

Indulge in a velvety lemon-kissed cheesecake, nestled on a delicate coconut crust and accompanied by a rich blueberry compote for extra flavour.

Whether it's for a special celebration or a casual treat, this easily assembled cheesecake promises a burst of flavour that effortlessly comes together.


Makes one 20cm square cheesecake

  • 190ml (7 1/2 fl oz) fresh cream
  • 340g (12 oz) white chocolate
  • 1 lemon zest
  • 250g (16 oz) cream cheese
  • 4 teaspoons vanilla essence
  • 380ml (15 fl oz) fresh cream
  • 200g (6 1/2 oz) biscuit crumbs
  • 50g (1 3/4 oz) desiccated coconut
  • 100g (3 1/2 oz) butter, melted


  • Grease or butter an 8" square, loose bottom cake tin and line with baking paper.
  • Mix the biscuit crumbs, desiccated coconut and melted butter together.
  • Press the mix firmly into the prepared tin. Refrigerate until needed.
  • Bring the first measure of cream and the lemon zest to the boil.
  • As soon as it starts to boil, turn off the heat and whisk in the white chocolate until completely smooth.
  • Cool until it doesn't feel at all warm, but hasn't completely set.
  • Beat the cream cheese until smooth, then gradually add in the chocolate mixture.
  • Beat the remaining cream and vanilla essence to soft peaks.
  • Fold into the cream cheese and chocolate mix.
  • Pour onto the base and return to the refrigerator until set. Overnight works best.
  • When it's set, remove from the tin and cut into portions. Remember to dip you knife into hot water (and dry it) before each cut to get clean slices.

I served this with a blueberry compote and tuile biscuit.