Description
Nigella Lawson’s No Bake Lemon Curd Cheesecake is not only easy to make but also delivers a delightful combination of creamy and tangy flavors. The no-bake method saves time and effort, making it perfect for those who want an impressive dessert without the fuss. Additionally, its versatility allows you to prepare it ahead of time, making it ideal for gatherings or special occasions.
Ingredients
Scale
- 200g digestive biscuits
- 75g butter, melted
- 300g cream cheese, softened
- 300ml double cream
- 100g icing sugar, sifted
- Juice and zest of 2 lemons
- 4 tbsp lemon curd (additional for topping)
Instructions
- Prepare the Base: Start by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Combine the crumbs with the melted butter and press the mixture firmly into the base of a 23cm springform pan. Chill in the refrigerator for about 30 minutes to set.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the icing sugar, lemon juice, and lemon zest, and continue to mix until well combined. Gradually pour in the double cream, whipping until the mixture is thick and creamy.
- Assemble the Cheesecake: Remove the biscuit base from the fridge. Spoon the cream cheese mixture over the base, spreading it evenly with a spatula. Add dollops of lemon curd on top and gently swirl with a knife to create a marbled effect.
- Chill the Cheesecake: Place the assembled cheesecake in the refrigerator and allow it to set for at least 4 hours, or preferably overnight, to achieve the best texture.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve with an additional drizzle of lemon curd if desired.