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Lemon Cheesecake

This classic Lemon Cheesecake is truly tasty and very easy to make, with a buttery crust and a luxurious cream cheese filling. This recipe is one of our favourites.

Serves: 6 - 8

Cooking time: 45 + Setting time


·        170g (6oz.) Digestive biscuits

·         85g (3oz.) Netherend or Dragon Butter 

·         225g (8oz.) Village Dairy Natural Yoghurt

·         ¼ pint Cotteswold Double Cream

·         55g (2oz.) Caster sugar

·         1 Lemon


  1. Make biscuit base by mixing together crushed digestive biscuits and melted butter and use to line a 20cm(8 inch) greased pan case or shallow dish (line base and sides). Chill in the fridge until needed.  

  2. Grate the rind from the lemon and squeeze out the juice.   Whip the Cotteswold Double Cream until nearly thick and add the natural yoghurt.

  3. Fold in the sugar, lemon rind and juice.  

  4. Remove the biscuit base from the fridge and pour mixture over it.  

  5. Chill for a couple of hours or until set before serving.


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