Description
The Jamie Oliver No-Bake Lemon Cheesecake is a delightful dessert that combines a crunchy biscuit base with a smooth, lemony filling. The no-bake method means you don’t have to worry about baking or water baths; just chill the cheesecake in the fridge until set. It’s a fuss-free way to enjoy a luxurious dessert with minimal effort.
Ingredients
Scale
- 200g digestive biscuits (or gluten-free alternative)
- 100g unsalted butter, melted
- 300g cream cheese, softened
- 200ml double cream
- 100g icing sugar
- Zest and juice of 2 lemons
- 1 tsp vanilla extract
Instructions
- Prepare the Biscuit Base: Start by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with the melted butter in a mixing bowl until well coated.
- Form the Crust: Press the buttery biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
- Make the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the icing sugar, lemon zest, lemon juice, and vanilla extract, and continue to mix until fully combined.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the lemon cream cheese mixture, being careful not to deflate the mixture.
- Assemble the Cheesecake: Pour the lemon cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
- Serve and Enjoy: Once set, carefully remove the cheesecake from the springform tin. Slice and serve your Jamie Oliver No-Bake Lemon Cheesecake chilled, garnished with extra lemon zest or fresh berries if desired.