No Bake Lemon Cheesecake
This no bake lemon cheesecake is an indulgent yet simple dessert to make. The hardest part is only having 1 slice :)
Servings: 6 -8
Calories:
Ingredients
- 18 digestive biscuits
- 150 g butter melted
- 500 g cream cheese/mascarpone
- 150 ml double cream
- 150 g icing sugar
- zest and juice of 2 small lemons
- 2 tbsp lemon curd heated in saucepan
Instructions
- Crush the biscuits into a fine a powder as you can. You can do this by putting them in a bowl, and striking them with the end of a rolling pin, or by putting them in a food bag, and repeatedly hitting them.
- Combine with the melted butter, flatten into a greased cake tin with a spoon, and put in the fridge to harden.
- Put the cream cheese or mascarpone into a bowl, and mix briefly with a handheld mixer. Add the double cream, and mix again until combined.
- Add the icing sugar and lemon zest, and mix again.
- Finally, add the lemon juice and, you guessed it, mix again. Mixing in between each addition ensures that all ingredients are thoroughly combined for a smooth, consistent cheesecake.
- Pour the cheese mixture onto the chilled base, and flatten with a spatula or knife.
- Melt some lemon curd in a saucepan, until it has thinned. Pour globs of it onto the top of the cheesecake, and create a swirly pattern with a skewer or kebab stick.
- Chill in the fridge for at least 4 hours, or, preferably, overnight.
Notes
Using a springform or removeable base tin is recommended to ease serving, and to maintain the cake's shape, but some excess liquid may drain out the bottom, so place the tin on a plate when chilling in the fridge.
Be careful if using the food bag method to crush the biscuits - after the Great Biscuit Incident of 2018, all I can say is make sure your bag is strong, and that there's no air trapped inside, or else it will pop.
