Nutritional Info

Nutrition Facts

Serving Size 1 (186g)

Calories 576
Calories from Fat 276 (48%)
Amount Per Serving %DIV
Total Fat 30.7g 47%
Saturated Fat 18.2g 91%
Monounsaturated Fat 9.3g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 89mg 30%
Sodium 521.7mg 23%
Potassium 488.8mg 10%
Total Carbohydrate 62.2g 21%
Dietary Fiber 5.1g 21%
Sugars 31.8g
Protein 9.7g 19%

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Recipe Description
This fresh, lemony cheesecake makes a perfect dinner party dessert, or a snack with morning coffee.
Prep time
2 hr 20 min
Cook time
5 min
Ready In
2 hr 25 min


Serves Tool

Serves To:USMetric
4 1/2 Cup(c)  graham crackers
1/2 Cup(c)  butter
1 Tablespoon(T)  demerara (raw) sugar
1   lemon, zest
8 Ounce(oz)  cream cheese
3/4 Cup(c)  sweetened condensed milk
3   lemons, juiced
3/4 Cup(c)  heavy cream
1/4 Pound(lb)  fresh strawberries, halved
1 Pound(lb)  small strawberries, cut into quarters
1/4 Cup(c)  superfine sugar
2 Tablespoon(T)  orange liqueur
1   orange, zest
1 Bunch(bn)  fresh mint sprigs, to decorate


To make the base, place the cookies in a plastic bag, seal, then crush with a rolling pin to make fine crumbs. Melt the butter in a saucepan, then stir in the cookie crumbs and raw sugar. Press the mixture into the base and sides of an 8 x 2 inch spring form pan and chill until set. To make the filling, place the lemon zest in a bowl. Add the cream cheese and condensed milk and beat until smooth. Very gradually beat in the lemon juice until the mixture is thick and creamy. In another bowl, whip the cream until it forms soft peaks, then fold into the cream cheese mixture. Spoon the cheesecake mixture onto the cookie base and swirl the top with the back of a spoon. Arrange the strawberries cut side down around the edge and chill for 1 hour. For the strawberry sauce, put half the strawberries into a bowl and stir in the sugar and orange liqueur. Chill for 1 hour, then blend in a food processor or blender until smooth. Pass the puree through a fine nylon sieve to remove the seeds, then stir in the remaining strawberries and the orange zest. To serve, remove the cheesecake from the pan and slice. Decorate with mint sprigs and serve with the strawberry sauce.

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