• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • For Crust:
  • 10 Digestive Biscuits
  • 4 tbsps Melted Butter
  • 1 tbsp sugar
  • For Filling:
  • 450g Cream Cheese
  • 2 Eggs
  • 3/4 cup White Sugar
  • 2 tsps Vanilla Extract
  • 1 tsp Grated Lemon Zest


  1. Preheat oven to 175 degrees celcius
  2. Crush digestive biscuits with a rolling pin in a freezer bag.
  3. Remove biscuit crumbs from bag and add sugar. Stir.
  4. Add melted butter and stir with a wooden spoon until butter is evenly spread.
  5. Press mixture onto base of cake pan with a bottle to create crust.
  6. Beat softened cream cheese slightly.
  7. Add eggs, sugar, vanilla extract and lemon vest. Beat until light and fluffly.
  8. Pour mixture onto crust and bake at 175 degrees celcius for 25 mins or until firm.
  9. Let cheesecake cool and refrigerate for a few hours before serving.

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