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    Lemon Curd Cheesecake (No Bake)

    28/06/2019 by thebakingexplorer 78 Comments

    Jump to Recipe Jump to Video Print Recipe

    Lemon curd and lemon in general is one of my favourite ingredients to bake with. I just love that sharp citrus flavour in sweet baked goods! Or in this case, a No Bake Lemon Curd Cheesecake! My Lemon Cupcakes with Lemon Curd Filling is one of the most popular recipes on my blog so I really wanted to create another fabulous lemon recipe for you all to enjoy. I've added lemon curd, lemon extract and lemon zest to this cheesecake filling so there is no doubt you'll get that lemon hit in every bite! Plus there's extract lemon curd on top which makes the whole cheesecake look so bright and summery. I'd happily eat this anytime of year but I think it particuary suits summertime with it's bright sunshine yellow centre!

    This post may contain affiliate links. I earn from qualifying purchases.

    Lemon Curd Cheesecake

    Ingredient Tips & Equipment Information

    • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
    • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
    • I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
    • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
    • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Lemon Curd Cheesecake

    To make the base use a food processor to whizz up the biscuits into crumbs. 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.

    For the cheesecake filling use an electric hand whisk to mix together the cream cheese, lemon zest, lemon extract, lemon curd and icing sugar. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it’s shape.

    Smooth the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set, or for 4 hours. Remove it from the tin and smooth the sides. To decorate, pipe swirls of whipped cream around the edges, then fill the centre with lemon curd and add lemon zest on top of the cream.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Lemon Curd Cheesecake

    How do you make sure the cheesecake sets?

    When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

    How do you remove a no bake cheesecake from the tin?

    To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

    What lemon curd should you use?

    If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!

    How long does the cheesecake last and can it be frozen?

    The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake (without the lemon curd and whipped cream topping), however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

    Can this cheesecake be made gluten free?

    Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination, and especially if you are serving this cheesecake to someone with an allergy or intolerance.

    Lemon Curd Cheesecake

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended Equipment and Ingredients

    • 23cm Springform tin
    • Mixing bowls
    • Angled palette knife
    • Kitchen scales
    • Electric hand mixer
    • Food processor
    • Wilton 2D Piping nozzle
    • Lemon Curd
    • Piping bags
    • Lemon extract
    • Zester

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More lemon curd recipes...

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      Homemade Lemon Curd
    • Lemon Meringue Cupcakes
      Lemon Meringue Cupcakes
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      Lemon Curd & White Chocolate Bread Rolls
    • Lemon Meringue Dessert Pots
      Lemon Meringue Dessert Pots
    • Triple Lemon Cake
      Triple Lemon Cake
    • Lemon Rainbow Cake
      Lemon Rainbow Cake
    • Sticky Ginger Cake with Lemon Curd
    • Mini Easter Cakes
    • Lemon Cupcakes with Lemon Curd Filling
      Lemon Cupcakes with Lemon Curd Filling
    • Lemon Curd Ice Cream
      Lemon Curd Ice Cream (No Churn)
    • Lemon Curd Cake
      Lemon Curd Cake
    Lemon Curd Cheesecake

    Lemon Curd Cheesecake (No Bake)

    Delicious creamy cheesecake with lots of lemon zing!
    5 from 25 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cheesecake
    Prep Time: 20 minutes minutes
    Decorating time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    For the biscuit base

    • 300 g Digestive biscuits
    • 135 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
    Metric - US Customary

    Instructions

    • 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
    • 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
    • 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
    • Add the double cream and whisk until it is very thick and holds it's shape
    • 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
    • Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
    • To decorate, whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake
    • Pour the lemon curd into the centre and add the lemon zest on top of the cream
    • Serve immediately, store any leftovers in the fridge and eat within 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
    • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
    • I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
    • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
    • If you need a lemon curd recipe, check out my Homemade Lemon Curd recipe.
    • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     

    Nutrition

    Calories: 511kcal | Carbohydrates: 36g | Protein: 5g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 120mg | Sodium: 353mg | Potassium: 146mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1376IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 1mg

    If you like this, check out more of my Cheesecake recipes!

    « Black Forest Brownies
    Raspberry & White Chocolate Cupcakes »

    Reader Interactions

    Comments

    1. Donna

      June 28, 2019 at 11:24 am

      5 stars
      This looks amazing! I'd eat it all! I've been meaning to remake some of my own cheesecake recipes to make them....bigger. I think you've just forced me to start today! Thanks 🙂

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:43 pm

        Thanks Donna! Glad I could inspire you 😀

        Reply
      • Janis Dellar

        October 15, 2021 at 3:48 am

        I havnt got lemon extract.what can I sub for it

        Reply
        • thebakingexplorer

          October 15, 2021 at 8:06 am

          Hi Janis, you can't really sub it for anything as extracts are very concentrated flavours. So you will just have to leave it out. It will still be nice and lemony with the lemon curd 🙂

          Reply
          • Sziszi

            May 19, 2022 at 1:45 pm

            Hi!

            If I would like to make it with melted white chocolate added to the recipe (in the filling), would it mess up the setting of the cake? If you think it will be okay, how much would you add? I think it would not ruin it as chocolate solidifies in the fridge too, but I need expert advice as I am not great with cakes. 🙂

            Reply
            • thebakingexplorer

              May 19, 2022 at 2:00 pm

              Hi, yes I think that would be absolutely fine, I'd suggest 200g. Let me know how it goes!

        • Israr

          November 12, 2021 at 9:10 am

          I made this last night

          Reply
          • Katie

            December 19, 2022 at 2:03 pm

            Could I use mascarpone instead of Philadelphia

            Reply
            • thebakingexplorer

              December 19, 2022 at 6:58 pm

              Yes you can

            • Claire

              May 08, 2023 at 2:24 pm

              5 stars
              I made this cheesecake for the Coronation. It was truly delicious, light and refreshing! Thank you for your recipe!

    2. Vicki Montague

      June 28, 2019 at 1:32 pm

      5 stars
      I seriously need to stay away from your blog. The recipes are sooooo tempting! I love a good cheesecake and they're so simple aren't they? Yum.

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:49 pm

        Haha I hope that's a good thing Vicki 😉

        Reply
    3. Antonia @Zoale

      June 28, 2019 at 7:43 pm

      Wow, Kat, this looks amazing! What a beautiful dessert! Thank you for bringing your delicious cake to the party! Happy Fiesta Friday!

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:50 pm

        Thank you so much!

        Reply
      • Angela Phillips

        October 15, 2021 at 7:21 pm

        Hi. Could I make this with passion fruit curd. I have a jar that I'm trying to find a use for😂😂
        Thankyou. Xx

        Reply
        • thebakingexplorer

          October 16, 2021 at 10:57 pm

          Yes you could, you might also like my passion fruit cupcakes or passion fruit cake - they both use passion fruit curd! 🙂
          https://thebakingexplorer.com/passion-fruit-martini-cake/
          https://thebakingexplorer.com/passion-fruit-martini-cake/

          Reply
    4. Hali

      June 30, 2019 at 1:32 am

      What a beautiful cheesecake! And lemon curd really is perfect for summer.. it always brightens up a dessert.

      Dropping in from Fiesta Friday 🙂

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:50 pm

        Thanks so much Hali!

        Reply
    5. Rosie Preston Cook

      June 30, 2019 at 10:57 am

      Absolutely love a cheesecake used to have them all the time as a kid. This looks delicious.

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:55 pm

        Thanks Rosie! I hope you give this a try 😀

        Reply
    6. Laura Hudspeth

      June 30, 2019 at 11:14 am

      5 stars
      Looks mouth-watering ❤️

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:56 pm

        Thank you!

        Reply
    7. Claire

      June 30, 2019 at 12:55 pm

      5 stars
      So beautifully decorated. I can't wait to try this recipe out xx

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:57 pm

        Let me know what you think Claire!

        Reply
    8. Cat | Curly's Cooking

      June 30, 2019 at 8:49 pm

      5 stars
      This looks so bright and zesty, perfect for summer!

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:58 pm

        Thanks Cat!

        Reply
    9. Hannah

      July 01, 2019 at 8:24 am

      This looks absolutely delicious - I've had no-bake lemon cheesecakes lots (we have a favourite family recipe for one) but never one made with lemon curd! It sounds so sweet, tart, citrusy and perfect for summer!

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:58 pm

        Thanks Hannah! I'm a bit obsessed with lemon curd!!

        Reply
    10. Marty

      July 01, 2019 at 6:33 pm

      I love love love lemon desserts and this one looks so beautiful too! Visiting via Melt In Your Mouth Monday 🙂

      Reply
      • thebakingexplorer

        July 12, 2019 at 9:59 pm

        Thanks Marty!!

        Reply
    11. jacqui Bellefontaine

      July 01, 2019 at 8:51 pm

      5 stars
      I cant tell you how much I would like a slice of this. Love all things lemonly and this dessert looks heavenly.

      Reply
      • thebakingexplorer

        July 12, 2019 at 10:03 pm

        I wish I could share with you Jacqui!

        Reply
    12. Lisa @ Make Ahead Meals for Busy Moms

      July 07, 2019 at 1:02 pm

      This looks so pretty! My oldest always asks me to make more lemon desserts and he loves cheesecake so this is on the list. Thanks so much for sharing!

      Reply
      • thebakingexplorer

        July 12, 2019 at 10:04 pm

        Thanks Lisa! Do let me know if you try it!

        Reply
    13. Janette

      February 09, 2020 at 1:18 pm

      Made this yesterday for dessert for lunch with friends. Delicious! Unfortunately didnt note that it was 16 servings!! HAHA! There were only 4 of us! Is it possible to freeze whats left. (Have already visited neighbours with the odd piece).
      Fully recommend it. Thanks.

      Reply
      • thebakingexplorer

        February 09, 2020 at 8:43 pm

        Hi Janette, I'm so glad you enjoyed it! Sorry I don't think you can freeze this type of cheesecake. You might like to try my Lemon Meringue Dessert Pots next time - 4 servings and lots of lovely lemon flavour 🙂

        Reply
    14. Sam

      May 26, 2020 at 11:23 pm

      5 stars
      Love love love! Thank you so much for sharing your recipe, this is only the downing cheesecake I have ever made and it was so tasty! I was warned that none bake cheesecakes don’t hold their shape as well as baked ones but this cheesecake certainly did! I was very happy with the result and made your banoffee cheesecake the week after which was equally as yummy. X

      Reply
      • thebakingexplorer

        May 26, 2020 at 11:32 pm

        Thank you so much Sam for your lovely feedback!

        Reply
    15. Susan Pretorius

      June 17, 2020 at 8:16 am

      5 stars
      Made this cheesecake yesterday, even copied the decorating - it looked beautiful and tasted really good. Will definitely make it again and again 🙂

      Reply
      • thebakingexplorer

        June 17, 2020 at 3:35 pm

        Thank you so much Susan!

        Reply
    16. Tracey storey

      June 29, 2020 at 7:08 pm

      5 stars
      This lemon cheesecake is the best one ever ,made it a couple of weeks ago, got loads of compliments thanks to another great recipe from you 😍

      Reply
    17. Hina

      August 26, 2020 at 10:01 pm

      Hi
      I dont have lemon extract can i use lemon juoce instead? What will be the quantity please?

      Reply
      • thebakingexplorer

        August 27, 2020 at 1:13 pm

        Hi, you can but the lemon flavour won't be as strong. I would advise not using more than 1 tbsp, otherwise the cheesecake won't set as firm. You can buy lemon extract easily and for a reasonable price online or from a supermarket.

        Reply
    18. Nafe

      August 26, 2020 at 11:23 pm

      I need to transport this for an hour before serving. Do you think it will hold up or should I add some gelatin?

      Reply
      • thebakingexplorer

        August 27, 2020 at 1:11 pm

        Hi, I think it will be ok as long as it's not very hot weather or left in direct sunlight. If you're going to be in a car you could put cool air on (and wear a jumper so you don't get cold) to help keep the environment cool. I've left cheesecakes out at room temperature for longer than one hour before and they do soften but they've never collapsed. I would advise getting it back in a fridge once you arrive at your destination.

        Reply
    19. Lauren Elliott

      January 12, 2021 at 8:30 pm

      5 stars
      Amazing light Lemon cheesecake... sometimes just need to go back to basic and this is the recipe for it... so refreshing and tasty x

      Reply
    20. Jo Robinson

      January 31, 2021 at 8:19 pm

      5 stars
      Delicious and a nice change from all my chocolatey bakes. So easy to make

      Reply
    21. May

      October 03, 2021 at 2:52 pm

      5 stars
      Made this went down a treat with the family, very lemony flavour

      Reply
    22. Aisha Ilyas

      December 25, 2021 at 8:59 pm

      5 stars
      Delicious recipie! 😋 I made this cake today and it was so lemony and refreshing. Everyone enjoyed it as I have made far too many festive cakes latley or chocolatey desserts, so this was a lovely change. Super creamy and satisfying.

      Reply
    23. Tash

      March 06, 2022 at 10:16 pm

      Sorry for a silly question - do you whip the cream up before adding to the rest of the mixture? Or do you add it runny and does it still whip up when it's mixed with everything else? Got given some delish lemon curd so wanting to try making this! Thanks!

      Reply
      • thebakingexplorer

        March 06, 2022 at 10:50 pm

        Hi Tash, not silly at all! You add it runny and the mixture thickens as you mix it. This recipe includes a how to video, so if you give that a watch it will show you exactly how it works and what the mixture should look like. Please let me know if you make the cheesecake! 😀

        Reply
        • Sarah

          March 04, 2023 at 5:30 pm

          Hi .. I made this last year for my mums birthday party and it was a real hit! I’d like to make it again but half the size as she won’t be able to eat it all as she’s now on her own.. this may sound like a silly question but if I halve the recipe should I use a 12cm tin? It just looks so much smaller?? Thank you

          Reply
          • thebakingexplorer

            March 04, 2023 at 8:32 pm

            Hi Sarah, not at silly question at all! It's actually quite complicated mathamatically so I got my husband to work it out for you (he has a maths degree!) and you would need a 16cm (or 6 inch) diameter tin for a half sized cheesecake.

            Reply
        • Julie

          November 09, 2023 at 10:13 pm

          I’m going to make these in individual cups. Can I freeze them?

          Reply
          • thebakingexplorer

            November 09, 2023 at 11:51 pm

            Yes you can, let them set in the fridge first though, and don't decorate with whipped cream as it doesn't freeze well.

            Reply
    24. Moira feeney

      May 31, 2022 at 12:55 pm

      5 stars
      What an amazing recipe! It's setting in the fridge just now. Would the lemon curd run off if I don't use the whipped cream topping?

      Reply
      • thebakingexplorer

        May 31, 2022 at 2:15 pm

        Hi Moira, it depends on the lemon curd you use, most are quite set so it shouldn't be very runny. I've never tried it so I can't say for certain. I hope you enjoy the cheesecake! 😀

        Reply
        • Moira feeney

          May 31, 2022 at 3:58 pm

          5 stars
          Thanks. Will try it 😁

          Reply
    25. Moira feeney

      May 31, 2022 at 3:55 pm

      5 stars
      By the way, it's passion fruit curd I used, and it tastes great!

      Reply
    26. Michaela Morfey

      June 12, 2022 at 7:14 pm

      5 stars
      This turned out beautifully! Very light and creamy. I used mascarpone and Philadelphia.

      Reply
    27. Adam

      July 26, 2022 at 10:16 pm

      5 stars
      I made this tonight. Friends described it as the best cheesecake they had ever eaten.

      Reply
    28. Andrea

      July 28, 2022 at 9:14 pm

      5 stars
      Absolutely delicious. Never made lemon curd before.
      Several people tried it and such how yummy it was.
      I used shortbread instead of digestives which was also yummy

      Reply
      • thebakingexplorer

        July 29, 2022 at 12:06 am

        I'm so happy you liked it Andrea!

        Reply
    29. Adam

      July 29, 2022 at 10:10 am

      5 stars
      Do you know if this freezes well?

      Reply
    30. Marie

      July 31, 2022 at 3:54 pm

      Can yu freeze this cheesecake?

      Reply
      • thebakingexplorer

        July 31, 2022 at 8:14 pm

        Hi, you can without the decoration. Let it set in the fridge first though before freezing it.

        Reply
    31. Carrie

      August 26, 2022 at 9:24 am

      Hi, I was planning to make this with lime curd (as that’s what I have on hand), but I can’t get hold of double cream where I live. Could an option be to incorporate a tbs or two of melted butter to 40% pouring / single cream and whip it lightly then fold in?

      Reply
      • thebakingexplorer

        August 26, 2022 at 9:37 am

        Hi Carrie, I couldn't say if that would work as I've never tried it. You need to use a cream that whips up, where is it that you live if you don't mind me asking?

        Reply
    32. Andrea

      November 26, 2022 at 12:10 pm

      5 stars
      I made this again last weekend and the feedback was amazing

      Reply
    33. Zoe

      March 05, 2023 at 9:24 pm

      5 stars
      Scoring this a five star … if I could score higher I would.
      I’ve tried many lemon cheesecake recipe and they’ve always tasted bland … jumped on here and found the perfect easy to follow recipe, and it turned out incredible!
      Wouldn’t use anyone else’s recipe than here at The Baking Explorer page!

      Reply
    34. Suzanne

      April 29, 2023 at 3:33 pm

      5 stars
      I have made this before and was a complete success as all your other cheesecakes which are gorgeous, but second time around it did not set, the only thing I did differently was use a different lemon curd, I remember it being much lighter in colour, do you think this was the reason?

      Reply
      • thebakingexplorer

        April 30, 2023 at 10:47 am

        Hi Suzanne, I'm so glad you've been enjoying my cheesecake recipes! Yes if that was the only thing you changed and it worked well the previous time, then I would guess that was the reason.

        Reply
    35. Whitney

      August 13, 2024 at 9:48 pm

      5 stars
      I made this today for my son’s 16th birthday. He loves lemon desserts. Unfortunately, the lemon extract I used must have been bad because the cake had a strong alcohol/chemical taste. I was so sad because it was probably the best looking cheesecake I’ve ever made and I even made your homemade lemon curd recipe for it, which was absolutely delicious! I’m still giving it 5 stars because I feel this recipe is amazing and can’t wait to try it again and enjoy it.

      Reply
      • thebakingexplorer

        August 14, 2024 at 6:43 pm

        Hi Whitney, I'm so sorry to hear the lemon extract you used affected the taste. I'm glad you're going to make it again and also really pleased to hear you enjoyed the lemon curd!

        Reply
      • Lisa

        September 20, 2024 at 4:49 pm

        Jar bought lemon curd - how is it spread. Its like jelly, not runny. Any advice?

        Reply
        • thebakingexplorer

          September 21, 2024 at 9:04 am

          Hi, put it in a bowl and give it a good stir to loosen it.

          Reply
    36. Deborah Holloway

      December 17, 2024 at 12:04 am

      HI,

      You mention that the heavy cream should have a fat content of 48% however here in Australia our equivalent to heavy cream is thickened cream which has a fat content of 35%, will this be OK?
      Also I have never used lemon extract does it make it too lemony seeing that the mix already has lemon curd?

      Reply
      • thebakingexplorer

        December 17, 2024 at 2:13 pm

        Hi Deborah, as long as the cream can be whipped up it should be ok. I've only ever used double cream myself. I don't find it makes it to lemony no, but you can add a little and taste it and see what you think.

        Reply

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