Impress your guests with this elegant cheesecake recipe


  • For the Base:

  • 150g digestive biscuits

  • 90g butter, melted

  • For the Filling:

  • 150ml whipping cream

  • 50g sugar

  • juice and grated peel of 1 lemon

  • 200g full-fat soft cheese

  • 2 gelatine leaves (4g)

  • For the Topping:

  • Jelly

  • 1 gelatine leaf (2g)

  • 100ml pasteurised black grape juice

  • 500g strawberries

  • For the Decoration (optional):

  • peel of 1 lemon, cut into julienne (long thin strips)

  • 100ml water

  • 100g sugar


  • For the Base::

  • 1.

    Fit the knife blade. Place the digestive biscuits in the bowl and process until they resemble breadcrumbs.

  • 2.

    Add the melted butter, process again.

  • 3.

    Place a 16cm x 5cm ring mould onto a baking tray lined with greaseproof paper. Spoon the biscuit base into the mould and press down firmly. Refrigerate for 15 minutes.

  • For the Filling::

  • 1.

    Fit the twin beater whisk. Pour the cream into the bowl and whisk until fairly stiff. Add the sugar, grated peel, lemon juice and soft cheese, mix rapidly.

  • 2.

    Soften the gelatine in ice cold water, drain and melt in a bain-marie before adding to the lemon filling. Pour into the ring mould, leaving enough space at the top for the strawberries. Refrigerate overnight to set.

  • For the Topping::

  • 1.

    Soften the gelatine in ice cold water. Bring the grape juice to the boil, add the drained gelatine, stir well and strain through a china-cap sieve. Cool over ice. Decorate the top of the cheesecake with the strawberries. Once the jelly begins to set, brush over the fruit and refrigerate for 1 hour.

  • For the Decoration (optional)::

  • 1.

    Place the lemon peel julienne, water and sugar in a saucepan and bring to the boil to dissolve the sugar. Simmer for 10 to 15 minutes to candy the lemon peel. Drain and cool.

  • To Serve::

  • 1.

    Use the tip of a knife to remove the ring mould. Decorate with candied lemon peel (optional).


Preparation time: 20 - 35 minutes + overnight refrigeration + 1 hour refrigeration

Recipe supplied by:

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