Classic Cheesecake

Fold some fresh berries or pitted cherries through the filling to vary the flavour.

5 hrs +Overnight
Prep Time
Classic Cheesecake



  • 250g packet digestive or ginger biscuits
  • 1 tsp finely grated lemon zest
  • 1 Tbsp lemon juice
  • 75g butter, melted



  • 2 tsp gelatine
  • 2 Tbsp water
  • 250g Meadow Fresh cream cheese
  • 250g Meadow Fresh sour cream
  • ½ cup Chelsea caster sugar
  • 2 Tbsp lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tsp vanilla essence


  1. Crush the biscuits finely in a food processor or with a rolling pin and mix with the lemon zest, juice and butter.
  2. Press the crumb mixture over the base and sides of a 20cm springform tin. Chill while you make the filling.
  3. Sprinkle the gelatine over the cool water and leave to swell for 10 minutes.
  4. Beat the cream cheese until soft, add the sour cream and beat again. Then stir in the sugar, lemon juice and zest and the vanilla. Beat well until the sugar has dissolved.
  5. Put the bowl with the swelled gelatine over simmering water and allow it to melt, and then mix quickly into the cheese filling.
  6. Pour the filling onto the crumb crust and leave it to set in the fridge for at least 4 hours or overnight.

Add your review


Best recipe for a basic cheesecake and adding your own twist to create many other cheesecake flavours


This was an amazing recipe, it came out perfectly for our dessert!

Sue Reese

Excellent recipe. So yummy with pineapple instead of lemon. One whole tin with syrup.