Tried and true yummy cheesecake recipe?

[ZZZenAgain]

I am planning to make a cheesecake to take along to a party at the weekend but I have never made one before. I am having doubts about the recipe I have since it says to include 5 tablespoons of lemon juice. Surely that would taste really sour?

Does anyone have a really nice recipe, sweet but not overly sweet? I won't have time to test it beforehand so I would love one someone has made before.

Can't help but am watching with interest

What kind of cheesecake are you after? I make a lemon one (not really cheesecake technically as no cheese) which needs no baking and it's gorgeous!
Base- 500g digestive biscuits crushed and mixed with 100g melted butter (not margarine). Mix and squeeze in a tin, and leave it in fridge to set for at least half hour.
Topping- 1 large pot of double cream, one tin of condensed milk and the juice of 3/4 lemons. Mix it all together, no need to whip. The lemon thickens the mixture.
Lay on top of biscuit base and decorate with lemon zest.
Leave in fridge to set, preferable overnight.
Hope that helps!

have never made one before really, not sure what I had in mind. The one I looked at was a crushed hobnob base, cream cheese/condensed milk filling and grated chocolate on the top. I just wondered why it needed 5 tablespoons of lemon juice. Not sure that would taste good but yours is actually a lemon cheesecake so I understand the lemon in that. It sounds nice, is it tangy (like lemon meringue pie) or sweet? It is for American friends and I think Americans like their desserts quite sweet.

I do really like the sound of your lemon one though. It also sounds nice and easy which is a plus!

I also make the lemon recipe listed above and it's gorgeous! Easy peasy to make and have never met anyone who didn't like it!

thank you, gorgeous sounds good to me. I've been trying to find out if double cream is sold here, can't recall ever having seen it (Cz). If I cannot find it, do you think a mixture of cream and mascarpone might work?

Can you find any kind of cream even in a tin?
In your recipe the lemon is probably to thicken the mixture. It does something to the cream!

I can get normal cream (for whipping up etc) and condensed milk but I have never seen double cream (I think it is 45 % fat). It might be called something different. I will have to ask around. I have got everything else now though, so I'll give it a try. Thanks for the recipe.

Maybe if I just have normal cream, I should whip it.

I was wondering why so much lemon juice went into the recipe I found but I suppose you are right, it must have an effect on the cream mixture.

The amount of lemon juice is needed to thicken the mixture. Condensed milk is the sweetest substance known to man, it definitely won't be too sour!

I swear by Mary berry's easy lemon cheesecake. This is all I could find with a quick Google caketakesthebiscuit.wordpress.com/2011/07/19/mary-berry-easy-lemon-cheesecake-recipe-review/