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Lemon Curd Cheesecake

Lemon Curd Cheesecake (No Bake)

Delicious creamy cheesecake with lots of lemon zing!

Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 20 minutes
Decorating time 20 minutes
Total Time 40 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the biscuit base

  • 300 g Digestive biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 150 g Lemon curd good quality shop bought or homemade
  • 2 Lemons zest only
  • 3 tsp Lemon extract
  • 300 ml Double cream

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g Lemon curd good quality shop bought or homemade
  • 1 Lemon zest only

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, lemon curd, lemon zest, lemon extract and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake

  8. Pour the lemon curd into the centre and add the lemon zest on top of the cream

  9. Serve immediately, store any leftovers in the fridge and eat within 2 days