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Lemon Tang Cheesecake

Serves 10


  • 60g Australian butter, melted
  • 150g nut snap biscuits, crushed
  • 250g Australian cream cheese, softened
  • 1/2 cup caster sugar
  • 2 eggs, separated
  • juice and rind of 1 lemon
  • 3/4 cup Australian light sour cream
  • 1 tablespoon gelatine
  • 1/3 cup apple juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon butter
Download Recipe (PDF)


  1. Combine butter and biscuits and press into the base of a 22cm springform pan. Beat cream cheese and sugar until smooth. Add in egg yolks and mix well. Mix in lemon juice and rind and sour cream. Dissolve gelatine in apple juice and stir into mixture. Beat egg whites until stiff and fold thoroughly into mixture. Pour into prepared crust and chill until set. Top with lemon topping if desired.
  3. Combine lemon juice and lemon butter over a low heat until smooth. Cool and then pour over cheesecake.


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