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Lemon Cheesecakes with Bacon Crumble Crust
Lemon Cheesecakes with Bacon Crumble Crust

With #JustDelicious bacon in the crust and a rich, indulgent cream cheese filling, these zesty cheesecakes are the best way to end a perfect picnic!

Prep Time: 15 min
Cook Time: 30 - 45 min
Total Time: 60 min
Serves: 8





200 g

Eskort Bacon Cutts

500 ml (2 C)

digestive biscuits, crushed

30 ml (2 T)

butter, melted

5 ml

ground ginger



500 g

full fat cream cheese

250 ml (1 C)

mascarpone cheese

125 ml (½ C)

castor sugar

30 ml (2 T)

cake flour

5 ml (1 t)

vanilla essence


lemon, zest and juice




egg yolks



  • In a hot pan, fry the bacon until crispy.

  • Remove the crispy bacon from the pan and cut into smaller pieces.

  • In a small bowl, add the melted butter, bacon and ginger to the crushed digestive biscuits, and mix well to combine.

  • Line eight individual moulds (large ramekins or recycled tuna tins) with baking paper and grease well.

  • Spoon the crust into the moulds and press down with the back of a spoon to form an even base.

  • Refrigerate to set.


  • Preheat the oven to 180°C.

  • Add all of the ingredients into a large mixing bowl and mix well with a wooden spoon until a smooth batter forms.

  • Remove your crusts from the fridge and pour the batter on top of the crusts, taking care to distribute the batter equally.

  • Place the small cheesecakes on a baking tray into the oven, then reduce the heat to 100°C and bake for 30 minutes.

  • After 30 minutes, switch the oven off, leaving the cheesecakes to cool in the oven.

  • When the cheesecakes have cooled, remove from the oven and refrigerate to set.


  • Remove the individual cheesecakes from their moulds and serve plated with a spoonful of vanilla yoghurt, lemon curd or caramel.

Recipe Meal Types: - Desserts - Entertaining - Baking
The following product can be used with this recipe:
Eskort Bacon Cutts

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