This Mary Berry Lemon Cheesecake is a creamy and zesty recipe, which is made with a classic digestive biscuit crust and a rich, no-bake cream cheese filling. It’s the perfect make-ahead dessert for a dinner party, ready in about 30 minutes, plus chilling time.
Mary Berry Lemon Cheesecake Ingredients
For the Crust:
- 150g (5.5 oz) digestive biscuits (or graham crackers)
- 75g (⅓ cup) butter, melted
For the Filling:
- 1 x 397g (14 oz) can full-fat condensed milk
- 2 x 280g (2 x 10 oz) packages full-fat cream cheese, at room temperature
- 2 large lemons, finely grated zest and juice of
To Decorate (optional):
- 150ml (⅔ cup) double cream or heavy whipping cream
- Fresh raspberries or lemon slices
How To Make Mary Berry Lemon Cheesecake
- Make the Crust: Place the digestive biscuits in a plastic food bag and crush them into fine crumbs with a rolling pin. In a bowl, mix the biscuit crumbs with the melted butter until they are well combined and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 20cm (8in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up while you make the filling.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps.
- Combine the Filling: With the mixer on a low speed, pour in the condensed milk and beat until it is well combined. Add the lemon zest and juice and continue to beat until the mixture is smooth and has thickened slightly.
- Assemble and Chill: Pour the lemon filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. If you like, whip the double cream until it holds soft peaks and pipe or spoon it onto the top of the cheesecake. Garnish with fresh raspberries or lemon slices.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- How do I get the best lemon flavor? For the most intense, authentic flavor, you must use the zest and juice from fresh, unwaxed lemons. The zest contains the fragrant oils that provide the biggest flavor punch.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough. This no-bake recipe relies on the reaction between the acidic lemon juice and the dairy, along with the cold temperature, to firm up. 6 hours is the minimum chilling time, but overnight is best.
What To Serve With Lemon Cheesecake
This is a classic, refreshing dessert that is the perfect balance of sweet and tart. It is a complete treat on its own, but also lovely with:
- A side of fresh berries, like raspberries or strawberries
- A simple raspberry or strawberry coulis drizzled over the top
- A hot cup of tea or a light coffee
How To Store Lemon Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 4 days.
- Freeze: This cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.
Lemon Cheesecake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 550 kcal
- Carbohydrates: 55g
- Protein: 8g
- Fat: 35g
- Saturated Fat: 22g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
It is not recommended. For a no-bake cheesecake to set up properly and have the best rich, creamy texture, it is essential to use full-fat cream cheese and full-fat condensed milk.
A crumbly crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
Try More Recipes:
Mary Berry Lemon Cheesecake Recipe
Description
A classic and incredibly easy no-bake lemon cheesecake with a rich, creamy, and tangy filling, all set on a simple, buttery digestive biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed digestive biscuits with the melted butter. Press this mixture firmly into the base of a 20cm (8in) springform tin. Chill in the refrigerator.
- In a large bowl, beat the softened cream cheese until completely smooth.
- Beat in the condensed milk until combined, then beat in the lemon zest and juice until the mixture is thick and smooth.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Decorate with whipped cream and fresh berries, if desired, before serving.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- For the best, brightest flavor, you must use the juice and zest from fresh lemons, not bottled juice.
- This is the perfect make-ahead dessert for a dinner party as it’s incredibly easy and the flavor is even better on the second day.
