Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Annie Bell's Mum's Lemon Cheesecake Recipe
    Lost? Site Map

    Annie Bell's Mum's Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    froglet's Note:

    A lovely tangy retro crust(biscuits!), easy to make cheesecake! It's from a book called "gorgeous cakes", by Annie Bell, full of amazing-looking desserts and cakes. This is the first one I've tried and it has come out perfectly and, oh, SO yum!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric





    1. 1
      Preheat oven to 200 deg C(180 fan oven).
    2. 2
      Whizz biscuits into crumbs in a food processor, add to the melted biscuits until evenly coated.
    3. 3
      Press into base of a 20cm cake tin with removeable collar, using fingers or bottom of a glass.
    4. 4
      Place all FILLING ingredients into food processor (or bowl and electic whisk)and whizz til smooth.
    5. 5
      Carefully Pour onto biscuit base (pour over back of spoon to avoid disturbing crumbs) and bake for 30 mins, until just set and slightly risen.
    6. 6
      Remove and leave to level for 10 minutes.
    7. 7
      Top with sour cream, smooth surface and return to oven for a further 10 minutes.
    8. 8
      Remove and allow to cool. It will firm up as it cools. Cover with clingfilm and place in refridgerate overnight and until use. Serve chilled.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:


    Nutritional Facts for Annie Bell's Mum's Lemon Cheesecake

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 434.5
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 18.0 g
    Cholesterol 181.1 mg
    Sodium 324.5 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 0.0 g
    Sugars 19.4 g
    Protein 8.8 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites