Castilian Lemon Cheesecake Cheesecake

Zoe, the better half of our Warehouse Manager, Sam, runs a cake making business. She often sends in a selection of goodies for us to try. When we made Castilian Lemon Cheesecake, we tasked her with creating a Castilian Lemon Cheesecake Cheesecake... here's how you can make your very own at home! 


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Biscuit Base
300g Digestives
150g Unsalted Butter

Cheesecake Filling
650g Full-Fat Cream Cheese
100g Icing Sugar
300ml Double Cream
Zest of 2 Lemons
Juice of 1 Lemon
125ml Siren's Castilian lemon cheesecake

Yellow Food Colouring
2 tbsp corn flour
150ml Sirens Castilian lemon cheesecake
Zest of 1 Lemon


1. Blitz the biscuits in a food processor to a fine crumb (or mash them up in a sealed freezer bag). Add the melted butter and pulse a few times until it is fully combined.

2. Line a 8″/20cm Deep Springform Tin with parchment paper and add the biscuit mix.  Press down firmly into all the edges and leave to chill in the refrigerator whilst you do the rest!

3. With an electric mixer, mix the Cream Cheese and Icing Sugar together until smooth, it’ll only take a few seconds. Add in the Lemon Zest of two lemons and Juice of one lemon and whisk again till smooth.

Whilst whisking, add 1 tablespoon of Castilian Lemon Cheesecake at a time and allow the mixture to whisk before adding more. When you add some, it might look odd and like its splitting, but it will come back.

Once the IPA is fully mixed in... 

4. In a separate bowl add in the liquid double cream and whip the mixture until it is starting to thicken. Don’t whip it too fast. Once it's thick, fold cream into the cream cheese and IPA mixture until well combined.

5. Pour the mixture onto the biscuit base and spread evenly and leave again to chill in the fridge.

6. To make the IPA drizzle add the IPA to a pan and heat slowly. Add the corn flour and food colouring and stir constantly until the mixture thickens. Once thickened, remove from the heat and allow to cool. Pour the mixture into a piping bag or food bag and drizzle over the top of the cheese cake, sprinkle the zest of the remaining Lemmon on the top for decoration.

8. Leave the cheese cake covered in the tin to set in the fridge for 5-6 hours, or preferably over night.

7. Once set, carefully remove the cheesecake from the tin slice accordingly and pair with a can of Castilian Lemon Cheesecake!

Click the picture below to buy some Castilian Lemon Cheesecake!

Send us your home recipe made with our beers