Description
Jamie Oliver’s mascarpone cheesecake is a no-bake dessert that uses mascarpone cheese, cream cheese, lemon zest, and vanilla over a digestive biscuit crust. It’s chilled instead of baked, creating a soft yet firm texture that’s light, creamy, and full of flavor. Often topped with fresh berries, lemon curd, or fruit compote, it’s as versatile as it is delicious.
Ingredients
For the base:
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Digestive Biscuits (250g / ~9 oz)
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Unsalted Butter (100g / 7 tbsp, melted)
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Optional: 1 tbsp sugar or ½ tsp cinnamon for added flavor
For the filling:
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Mascarpone Cheese (250g / 1 cup)
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Full-Fat Cream Cheese (250g / 1 cup, at room temperature)
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Double Cream (150ml / ⅔ cup)
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Powdered Sugar (75g / ⅔ cup, sifted)
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Vanilla Extract (1 tsp)
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Zest of 1 Lemon
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Optional: 1 tbsp lemon juice for tang
Topping Ideas (choose one or combine):
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Fresh berries (blueberries, raspberries, strawberries)
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Fruit compote or jam
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Lemon curd
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Dark chocolate shavings
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Crushed pistachios
Instructions
Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix in the melted butter until evenly coated. Press into the base of a springform pan, smoothing it out evenly. Chill in the fridge for 20–30 minutes to firm up.
In a large bowl, beat together the mascarpone, cream cheese, and powdered sugar until smooth. Add vanilla extract, lemon zest, and lemon juice (if using). In a separate bowl, whip the double cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Spoon the filling over the chilled biscuit base. Smooth the top with a spatula. Cover and chill in the fridge for at least 4 hours, preferably overnight, until set.
Release the cheesecake from the springform pan. Top with fresh berries, fruit compote, lemon curd, or any desired garnish. Slice and serve cold.