This Mary Berry Lemon Curd Cheesecake is a bright and zesty recipe, which features a creamy, no-bake vanilla cheesecake filling on a buttery biscuit base, all topped with a thick layer of tangy lemon curd. It’s the perfect make-ahead dessert for a dinner party or a special afternoon tea, ready in about 30 minutes, plus chilling time.
Mary Berry Lemon Curd Cheesecake Ingredients
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 500g (18 oz) full-fat cream cheese, at room temperature
- 150g (1 ¼ cups) icing sugar, sifted
- 2 teaspoons vanilla extract
- 300ml (1 ¼ cups) double cream or heavy whipping cream
For the Topping:
- 1 x 320g (11 oz) jar of good-quality lemon curd
- Fresh raspberries or blueberries, to decorate (optional)
How To Make Mary Berry Lemon Curd Cheesecake
- Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) 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 for at least 30 minutes.
- 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. On a low speed, gradually beat in the sifted icing sugar and the vanilla extract until combined.
- Combine the Filling: In a separate, clean bowl, whip the double cream until it holds stiff peaks. Gently fold about one-third of the whipped cream into the cream cheese mixture with a large metal spoon to lighten it, then fold in the remaining whipped cream until it is just combined and no streaks remain.
- Assemble and Chill: Spoon the filling over the chilled biscuit crust and spread it into an even, level layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Top and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Spoon the lemon curd over the top of the set cheesecake and spread it gently to the edges. Decorate with fresh berries, if desired, before slicing and serving.
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. Add the lemon curd topping on the day of serving for the best appearance.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream that has been whipped to stiff peaks.
- How do I get a perfect crust? A 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.
What To Serve With Lemon Curd 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 few fresh raspberries or blueberries to complement the lemon.
- A hot cup of tea or a light coffee.
How To Store Lemon Curd 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, preferably before adding the final lemon curd topping. 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 and add the fresh topping.
Lemon Curd Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 600 kcal
- Carbohydrates: 58g
- Protein: 7g
- Fat: 40g
- Saturated Fat: 25g
- Sugar: 50g
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.
Yes, and it’s highly recommended for the best flavor! A simple microwave lemon curd can be made by whisking together the zest and juice of 2 lemons, 100g of caster sugar, 50g of butter, and 2 beaten eggs in a microwave-safe bowl. Microwave in 30-second bursts, whisking in between, until the mixture is thick enough to coat the back of a spoon. Let it cool completely before using.
This can happen if you over-whip the double cream. You want to whip the cream until it holds firm peaks, but be careful not to take it too far, or it can become grainy and make the final filling too dense.
Try More Recipes:
- Mary Berry Crumble Cheesecake Recipe
- Mary Berry Raspberry and White Chocolate Cheesecake Recipe
- Mary Berry No-Bake Vanilla Cheesecake Recipe
Mary Berry Lemon Curd Cheesecake Recipe
Description
A classic and incredibly easy no-bake cheesecake featuring a rich and creamy vanilla filling, a simple buttery biscuit crust, and a thick, tangy layer of lemon curd.
Ingredients
Instructions
- Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
- In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar and vanilla.
- In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Just before serving, spoon the lemon curd over the top of the set cheesecake and spread gently to the edges.
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 clean slicing.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- This is the perfect make-ahead dinner party dessert, as it’s incredibly easy and the flavor is even better on the second day.
