Description
A creamy, no-bake cheesecake with a buttery biscuit base, topped with a vibrant and tangy homemade lemon curd.
Ingredients
Scale
For the Crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g full-fat cream cheese, room temperature
- 100g icing sugar, sifted
- 300ml double cream
- 1 tsp vanilla extract
- For the lemon curd: 3 large lemons (juice and zest)
- 150g caster sugar
- 100g unsalted butter
- 3 large eggs, beaten
Instructions
1. Prepare the Crust:
- Make the base: Combine the crushed biscuits and melted butter. Press firmly into the bottom of a 20cm springform tin. Chill for 30 minutes.
- Make the filling: Beat the cream cheese and icing sugar until smooth. In a separate bowl, whip the double cream and vanilla to soft peaks. Fold the whipped cream into the cream cheese mixture until combined. Spread over the chilled base. Cover and refrigerate for at least 6 hours, preferably overnight.
- Make the lemon curd: Place the lemon zest, juice, sugar, and butter in a heatproof bowl over a pan of simmering water. Stir until the butter melts and sugar dissolves. Gradually whisk in the beaten eggs. Cook for 10-15 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon. Strain through a sieve, cover the surface with cling film, and let cool completely.
- To serve: Carefully remove the chilled cheesecake from the tin. Spread the cooled lemon curd over the top. Slice and serve.
Notes
You can customize the seasonings to taste.