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Lemon Cheesecake

Serves 8


  • 100g Australian butter
  • 200g plain biscuits, crushed
  • 250g Australian cream cheese
  • 250g Australian cottage cheese
  • 3 eggs, lightly beaten
  • 3/4 cup sugar
  • 1 tablespoon cornflour
  • 1/2 cup Australian sour cream
  • grated rind of 1 lemon
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon butter
Download Recipe (PDF)


  1. Melt butter in a medium sized bowl on high (100%) for 1 minute. Stir in biscuit crumbs and mix thoroughly. Press over the base and sides of a 21cm x 5cm round ovenproof dish. Refrigerate while preparing filling. Soften cream cheese in a bowl on high (100%) for 1 minute, beat until smooth. Add cottage cheese, eggs, sugar, cornflour, sour cream, lemon rind and 1 tablespoon of the lemon juice. Beat mixture until smooth and well blended. Pour onto biscuit crumbs and cook on Medium/High (70%) for 20 minutes. Cool before removing cheesecake from dish. Blend remaining lemon juice with lemon butter, warm on Medium/Low (30%) for 2 minutes and stir well. Pour over top of cheesecake. Chill thoroughly before serving.


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