Classic Tangy Lemon Cheesecake
40 mins (prep 30, cooking 10)
11 ingredients
8-9 servings
This recipe was passed on to me by a farmers wife Barbara nearly 50 years ago, they had seven children so be prepared as this makes a big pie! Its a beautiful cheesecake with a wonderful tangy lemon taste and its light not heavy at all and the gingernut biscuit pie crust give it a wonderful contrast of flavours .

Categories:  <-60-mins , cheesecake , birthday , easy , australian , heirloom~historical , eggs~dairy , pies-and-tarts , oamc~freezer~make-ahead , time-to-make , dessert ,
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Serving Size (166.37 g)
Servings 8
Amount per Serving
Calories 364.66 Calories from Fat 217.62
% Daily Value *
Total Fat 24.18g 297.65%
Saturated Fat 5.62g 224.76%
Trans Fat 0.0g %
Cholesterol 3.12mg 8.33%
Sodium 453.63mg 151.21%
Total Carbohydrate 33.75g 90.0%
Dietary Fiber 1.07 g 34.12%
Sugars 15.9 g %
Protein 4.78g 76.48%
Vitamin A 817.47IU% Vitamin C 0.64mg%
Calcium 37.33mg% Iron 1.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
evaporated milk