Easy flourless lemon cheesecake recipe

Cheesecakes are probably the only type of cake that I could eat a lot of. Other than chocolate cakes and brownies, that is. That’s why, I decided to try baking it myself rather than keep buying from bakeries. Of course, when it comes to recipes, I always choose the easy ones. With two little ones underhand (or underfoot) most of the time, I had no choice but to do things fast and this includes baking.

Lemon cheesecake is probably the most common and quite easy type of cheesecake to make. The best part about baking the cake myself is that I can use extra cheese and NO flour. So, yes, this is definitely a flour less cheesecake!

As you can see, you will need cream cheese, eggs, lemon and milk. For the base, you will need digestives biscuits, some sugar and butter. To make the base, you just smash up the biscuits or process it in a food processor until really fine, add in the butter and sugar, mix well, then you press it into the base of the baking tin. Bake the base for 10 minutes at 180 C.
Meanwhile, you have to let the cream cheese soften first and then dump it into the food processor to blend it into a smooth creamy consistency.

Then, you add in the eggs, sugar and milk and combine well. Finally squeeze in the lemon juice. Also combine well but please do not over process as it may result in air bubbles. Pour the batter onto the baked base and you are ready to bake it! Oh, yeah, you will need to place the baking tin over another tray filled with water and then bake.

Here is the recipe proper:

Easy Flourless Lemon Cheesecake Recipe


500g cream cheese, softened
3 eggs
1/2 cup milk
1 cup sugar
1 lemon
2 tsp vanilla essence

For the base:
1 packet digestives biscuits
50g – 100g butter
1 tbsp sugar


1. Process the digestives together with the butter and sugar until fine. Then press it into the baking tin base firmly using a spoon or spatula.
2. Bake the base at 180C for about 10 minutes.Set aside to cool.
3. Process the cheese till creamy.
4. Add in sugar, eggs, vanilla, milk and process till combined.
5. Add in fresh lemon juice and stir to combine.
6. Pour batter onto the base.
7. Place the tin on a tray and fill the tray with some water.
8. Bake for about 30 to 45 minutes at 180C.

Additional notes: if you don’t place it over a tray of water to bake, the top may brown and crack. Also, if you over-process it, air bubbles may develop.The cheesecake is done when it appears firm but it will be a little bit jiggly in the centre.


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Comments: 6

  1. Nate @ House of Annie September 7, 2010 at 10:06 am

    What are the benefits of a flourless cheesecake?

  2. Foong September 7, 2010 at 10:37 am

    Welll…..u get a richer, creamy cheesecake! And no hassle of measuring the flour, etc.

  3. kwpang September 7, 2010 at 9:41 pm

    wow i never know cheese cake is flourless, tht’s really interesting to know, by the way i love cheese cake..

  4. fooddreamer September 12, 2010 at 7:22 pm

    Love the fact that this is flourless, I could easily make it low carb for me! Thanks!

  5. Inn September 26, 2010 at 7:54 pm

    Seems like a good recipe.Wonder if I could substitute the lemon with blueberry as I love blueberry cheesecakes!

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  6. Micah September 27, 2010 at 2:33 am

    This looks fantastic, thank you for the recipe. I’ll prepare one on my son’s next birthday.

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