Description
A creamy, no-bake cheesecake with a buttery biscuit base and a vibrant, tangy lemon curd topping.
Ingredients
Scale
For the Crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g full-fat cream cheese, softened
- 100g powdered sugar
- 300ml double cream
- 1 tsp vanilla extract
- 1 jar (about 300g) good-quality lemon curd
- Zest of 1 lemon, for garnish
Instructions
1. Prepare the Crust:
- Combine the crushed biscuits and melted butter. Press firmly into the bottom of a 20cm springform pan. Chill for 30 minutes to set.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whip the double cream and vanilla extract to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon the cheesecake filling over the chilled base and smooth the top. Refrigerate for at least 4 hours, or preferably overnight, until completely set.
- To serve, carefully spread the lemon curd over the top of the chilled cheesecake. Garnish with fresh lemon zest before slicing.
Notes
You can customize the seasonings to taste.