Chilled Lemon Cheese Cake

Yummy Bakes | 1:57 PM |
When Philly cream cheese was on offer, I was greedy bought two blocks and just left them in the fridge without doing anything.  With the bad haze and hot weather, I just wasnt in the mood of going out nor to warm up the oven and yet I have to clear the cream cheese as it is expiring in August.  I chanced upon Rita's Basket and was so attracted to her beautiful cheese cakes which I have book-marked this particular one for a long time.  I hesitated because I have never done a cheese cake with a jelly layer and was worrying about whether I would do injustice to the lovely cheesecake. 

Lo and behold I was very pleased with this refreshing, soft and smooth cheese cake.  

 Just looking at the photo, I wish I could have another big slice now .....


 Recipe source: Rita's Basket

115g crushed digestive biscuits
70g butter, melted
250gm cream cheese, softened
105gm caster sugar
1 piece lemon, zest and juice
2 tsp unflavoured gelatine powder
2 tbsp hot water
250ml whipping cream, whipped

Toppings (Optional)
2 tsp unflavoured gelatine powder
200ml water
2 tsp caster sugar
2 tsp lemon juice
1 drop of lemon yellow-colouring


For the Crust:
  1. Get an 8” springform pan and line the base only, with baking paper. Lightly grease the side.
  2. Crush the digestive biscuits in a food processor or fill a large plastic bag with biscuits and smash them with a rolling pin.
  3. Melt the butter and pour into the crushed biscuits.
  4. Mix well and press into the bottom of the pan forming a thin crust at the base of the pan.
  5. Chill in the fridge for 30 minutes or until needed.

For the Filling:
  • Meantime, we prepare the fillings. Softened the gelatine powder in hot water for 10 minutes in a metal bowl till gelatine dissolved. (I keep the gelatine solution warm by placing the small metal bowl over a bigger bowl of very hot water and stirring till all the gelatine powder dissolved).
  • Beat cream cheese with sugar till smooth. Add in lemon zest and beat well.
  • Mix in lemon juice and gelatine.
  • Finally, gently fold whipped cream into cheese mixture.
  • Pour into the cake pan and chill in the fridge for 3 hours before decorating with the toppings.
Toppings (Optional), thin yellow transparent jelly on the upper layer will make the cheesecake prettier. Heat gelatine powder in a small saucepan with water, sugar and 2 tsp of lemon juice, till dissolved. Remove and add in a drop of lemon yellow colour. Cool slightly and gently spoon on top of the cheesecake. Chill again in the fridge for 3-4 hours or preferably overnight.


  1. Hey, how about couriering me a piece to brighten up my day...... I'm choking in smog! Urgh!

    1. Arranged on super express service to you ... should arrive soon. So glad we have blue skies now .....

  2. Chris, I want a slice too! The weather is soooo hot, is killing me!

    1. Ann, no problem. The weather is horrible ..... if only it would rain and bring the temperature down a little!

  3. Looks so refreshing. Lemon just goes so well with cheese cake.

  4. Hi Chris,
    I really am wishing that plate in right on my table now! Looks so good!

  5. Lovely lemony cheesecake & so refreshing & the color is so inviting! YUM! ;)

  6. Thanks, Kit. This is really a refreshing cheesecake.

  7. Hi Chris

    Your cheesecake looks beautiful...I can never resist Lemon Cheesecake! :-)

    The haze and heat has been pretty unbearable and we are glad for the rain yesterday which provided much relief...the haze has cleared pretty much but I expect it be back very soon :-(

    Thank you so much for dropping by and very glad you like the recipe.

    Warmest rgds / Rita

  8. hello chris, looking at the photo, i want a slice too!

  9. Lena, you are late - finished. Next time come early ok? :)

  10. I love the yellow. Makes one happy.


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