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Lemon Cheesecake


  • 3 lemons
  • 3 sponge biscuits
  • 6 ounces of fresh butter
  • 4 ounces of sifted sugar
  • 1/2 gill of cream
  • 3 eggs well beaten
  • puff-paste
  • candied lemon-peel


Grate the rind of three to the juice of two lemons; mix them with the sponge biscuits, butter, sugar, cream, and eggs. Work them well, and fill the pan, which must be lined with puff-paste; lay on the top some candied lemon-peel cut thin.


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The Lady's Own Cookery Book (1844).

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