No-Bake Lemon Curd Cheesecake
Who can resist the creamy, decadent allure of cheesecake? This beloved dessert has a rich history, countless modern adaptations, and an enduring popularity that spans cultures and continents. And this delicious no-bake lemon curd cheesecake is up there with the best of them. Creamy, sweet, and tangy, sitting on a base of oaty biscuit heaven.
A Slice of History
Cheesecake traces its origins back to ancient Greece and Rome, where it was served at weddings and as an offering to the gods. Oh, boy do the gods love their cheesecake! Over centuries, recipes evolved, incorporating regional ingredients and techniques. From the classic New York-style cheesecake to the airy Japanese cotton cheesecake, this dessert has taken on countless forms across the globe, each reflecting the culinary traditions of its time and place.
Recipe Round Up
- Any biscuits can be used here, just keep the quantity the same.
- Don’t overmix your double cream or it will separate.
- Follow my lemon curd recipe for best results, which is right here.
- You could make lots of individual cheesecakes in pots if you wanted for a larger gathering.
- Allow time for the base to set before adding the filling.
Tag us in your photos if you post them so we can see and share them, we enjoy seeing your creative attempts.
The recipe…
No-bake lemon curd cheesecake recipe
Ingredients
The Base
- 255 g Pack of Hobnobs
- 100 g Unsalted Butter Melted
The Filling
- 226 g Philadelphia Cream Cheese
- 133 g Unrefined Caster Sugar
- 297 g Double Cream
- 340 g Mascarpone Cheese
- 2 tbsp Lemon Curd
- 1 Vanilla Pod Scraped and beans only
Instructions
The Base
- In a food processor, pulse the biscuits until they they resemble breadcrumbs.
- Melt the butter in short bursts in the microwave, or in a small sauce pan.
- Pour the crumbs into a small mixing bowl, pour over the butter and mix thoroughly.
- In a springform cylinder tin, make a cartouche of greaseproof paper to cover the bottom of the base.
- Press the biscuit mixture into the tin, pressing together with the back of a spoon or your hand. Refrigerate for 30 minutes so it sets.
The Filling
- You will need two mixing bowls, and in one of them, using an electric whisk, add the Philadelphia cream cheese and sugar, and mix until smooth and fluffy. Briefly stop and use a spatula to scrape the sides into the bowl if needed.
- Now, clean the whisks from your electric whisk, and in another mixing bowl, whisk the double cream on a higher speed until stiff peaks have formed.
- Then add in the mascarpone cheese, the lemon curd and vanilla bean and whisk again on a lower speed to incorporate everything together.
- Fold in the the cream cheese and sugar mixture into the double cream with the spatula, and mix until it is all smooth and amalgamated.
- Take the now-set base from the fridge. Spoon in the cheesecake topping and smooth it over on top like in the picture.
- Refrigerate overnight.
- The next day, once it has set, open the lock on the springform tin, and carefully remove the outer tin, spread over more lemon curd with a palette knife until it creates a nice layer and you can't see the cheesecake through it.
- If you are decorating the edges, then whip up some more double cream until stiff peaks, add into a piping bag, and using a star nozzle, squeeze little blobs around the outside of the cheesecake.
- Slice into however many portions you wish to get out of it and enjoy this delicious homemade lemon cheesecake recipe!
