Desserts
British
BritishLemon Cheesecake
A zesty lemon cheesecake at three tiers. The basic is a quick no-bake set with bottled juice, while the ultimate is a baked vanilla-and-lemon-curd cheesecake on a buttery almond-shortbread base.
Vegetarian
Better version
A no-bake cheesecake brightened with fresh lemon zest and a swirl of lemon curd.
Per serving£0.94
Total cost£7.50
Time30 min
Ingredients for 8
- Base
- 250 g digestive biscuits , crushed
- 110 g unsalted butter , melted
- Filling
- 400 g full-fat cream cheese
- 250 ml double cream
- 90 g icing sugar
- 2 unwaxed lemons , zest and juice
- To finish
- 4 tbsp lemon curd , to swirl
Method
- Combine the crushed biscuits and melted butter and press firmly into a lined 20cm springform tin, then chill.
- Beat the cream cheese with the icing sugar, lemon zest and juice until smooth and thick.
- Whip the cream to soft peaks and fold it gently into the cheese mixture until evenly combined.
- Spoon onto the base and level the top.
- Dot teaspoons of lemon curd over the surface and swirl through with a skewer for a marbled effect.
- Chill for at least 5 hours, then unmould and serve.
Equipment
The three ways, side by side
Budget
A fuss-free no-bake cheesecake on a digestive base, set in the fridge.
Better
A no-bake cheesecake brightened with fresh lemon zest and a swirl of lemon curd.
Ultimate
A baked vanilla cheesecake on an almond-shortbread base, topped with homemade lemon curd.
