3 Lemon Cheesecake Recipes

Maria's Scottish Lemon and Lime CheesecakeYou'll Love This Scottish Lemon and Lime Cheesecake
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You'll love these old fashioned lemon cheesecake recipes that feature the tangy taste of lemon. Cheesecake is the perfect dessert to lift you up after a so-so day.

Be sure to try Maria's easy Scottish lemon and lime cheesecake. It's refreshingly tart and rich and so good tasting!

Easy Lemon Cheesecake Recipe

Submitted by Maria, Scotland

Lemon and Lime Cheesecake


2 Regular tubs of soft cheese
4 Lemons
4 Limes
1/2 tub of double cream
1 packet of digestive biscuits
Lemon juice
Melted butter
Sugar to taste


Crush your biscuits and mix in melted butter. Get a cake tin and make a base with the biscuits and butter. Leave in fridge to set for 20-30 minutes. While that's in fridge, start on making your topping.

Mix all your soft cheese in a bowl with lemon and lime zest. Keep the lemons and limes and squirt the juice into the mixture. Then add 1/2 a tub of double cream. Mix really well, NO LUMPS!


Spread your lemon and lime cheesecake mixture onto your crumb base and for decoration put lemon and lime zest on top, or a thin slice of lime or lemon with a twist.

Set in fridge for 2-4 hours to get firm before serving.


Baked Lemon Cheesecake Recipe

Vintage Newspaper Clipping (c.1950s)

Baking Tip

You can also use a cherry or blueberry pie filling, if preferred. Both are delicious with this cheesecake.


1 Package lemon jelly powder
1 Cup boiling water
1 8-ounce package cream cheese
1 Cup cottage cheese
1 Cup granulated sugar
1 Cup sour cream
1 Teaspoon almond flavoring

Graham Crust Ingredients:

1-1/2 Cup Graham crumbs
1/4 Cup butter, melted
2 Tablespoons granulated sugar

Make jelly with boiling water and set aside until partially firm. Beat cottage cheese and cream cheese. Add sugar and sour cream and continue beating until smooth. Add flavoring. Combine crumbs, butter and sugar to form crust.

Pour cheesecake mixture into crust. Bake 8 to 10 minutes at 350°F.

Milnot® Lemon Cheesecake Recipe

Treasure of Personal Recipes (c.1945)

Milnot Cheesecake Recipe

This dessert is similar to an unbaked cheesecake once served at Woolworth's lunch counters.

Graham Crumb Crust:

25 Graham crackers, rolled fine
1 tablespoon granulated sugar
1/4 pound butter, melted

Line bottom of 8 x 12-inch pan with above, saving 1/2 cup for topping later.

Cream Cheese Filling:

1 package lemon jello
1 cup boiling water
2 8-ounce packages cream cheese
1 cup granulated sugar
1 can (13 ounces) Milnot®
2 teaspoons vanilla

Pour Milnot® into large bowl and whip with mixer until stiff.

Dissolve lemon jello in 1 cup boiling water in a separate bowl. Cool to jelly stage and beat until foamy.

In another bowl, using an electric mixer, cream the cheese well, and add the sugar. Add to the whipped Milnot®, using mixer. Put in vanilla and lastly add the beaten jello. Beat well with mixer.

Pour in prepared pan and scatter remaining crumbs on top. Refrigerate for 12 hours. Cut in squares and serve plain. —Mrs. George W. Connon

Can of Milnot® Milk

Milnot® is a Smucker's brand "evaporated filled milk" that has its butterfat removed and replaced with soy oil for whipping at room temperature.

You can substitute a can of "evaporated" milk in a pinch, but you'll need to chill it in the freezer for 15 minutes before whipping.

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