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lemon cheesecake x
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No reviews
 
11hours30min

I make my own lemon curd for this mascarpone cheesecake while it's chilling in the fridge. You could use lemon curd from the supermarket but the homemade one is easier and tastes much better. This cheesecake is best if its left to chill overnight.

Recipe by: bakewell

 
No reviews
 
6hours30min

This is the perfect no-bake cheesecake for potlucks and other gathering because it is served in individual cake holders. The lemon sets off the sweet peach nicely.

Recipe by: blackswan

 
1hour10min

Tasty, rich cheesecake that I can't get enough of. It is so light and fluffy it needs to chill overnight before eating.

Recipe by: adiluca

 
No reviews
 
1hour45min

An easy to prepare and great tasting cheesecake that anybody can make and enjoy. This is a modified recipe from a magazine that I found years ago and have made often ever since.

Recipe by: brianm1055

 
No reviews
 
3hours30min

This is a deliciously light and fluffy cheesecake with no eggs and no baking! It has a tart lemony taste.

Recipe by: Jan Wood

 
No reviews
 
1hour10min

This is a delicious lemon cheesecake which is lower in calories due to the use of cottage cheese. Very easy to make!

Recipe by: Sheryl K.

 
3hours20min

This is an easy lemon cheesecake that I make from time to time. It is so basic that it is easy to change by adding whatever fresh fruit is on hand.

Recipe by: MumAndMe

 
8hours30min

To save a lot of cleaning up I line the pie dish with tin foil, enough that it goes over the sides. With this you can also lift the cheesecake out of the dish, making it a lot easier to cut than when it's in the dish. This takes about 8 hours to set so I recommend making it in the morning.

Recipe by: chocoholic2468

 
No reviews
 
1hour20min

A lovely light and lemony cheesecake topped with delicious blueberry syrup. Tastes just as good with frozen blueberries as fresh.

Recipe by: MERRYMOBERRY

 
5hours20min

This delicate tasting cheesecake is made with cream cheese, cottage cheese and sour cream. It has a lovely hint of citrus from lemon and lime rinds.

Recipe by: Janet Mitchell

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