Easy No Bake Lemon Cheesecake Recipe

Ingredients

• 21.5cm (8.5") Springform Pan
• Food Processor
• 250 g (1 Cup) Lemon Curd
• Mini Meringue Nests
• 1 Lemon, Cut Into Slices
• 300 ml (1 + 1/4 Cups) Double Cream, Cold
• 60 g (1/2 Cup) Icing Sugar
• 450 g (2 Cups) Full Fat Cream Cheese, Room Temp
• 110 g (1/2 Cup) Golden Caster Sugar
• 120 g (1/2 Cup) Lemon Curd
• Zest of 1 Large Lemon
• 375 g (3 + 2/3 Cups Crushed) Digestive Biscuits *
• Zest of 1 Large Lemon
• 165 g (2/3 Cup) Unsalted Butter

Instructions

1. 1

   Grease & line the base and sides of...: Grease & line the base and sides of the tin. Blitz the biscuits in a food processor then add the lemon zest and pour in the butter. Blitz again briefly until it clumps together.

2. 2

   Press the crumb mixture into the base and...: Press the crumb mixture into the base and sides of the tin and freeze until needed.

3. 3

   Whisk the double cream until thickening (I do...: Whisk the double cream until thickening (I do this by hand) then sift in the icing sugar and whisk until stiff peaks form. Set to one side.

4. 4

   In an electric stand mixer (or a large...: In an electric stand mixer (or a large bowl with an electric hand whisk) beat the cream cheese until softened. Add in the caster sugar and whisk again until smooth and shiny.

5. 5

   Add the lemon curd and lemon zest and...: Add the lemon curd and lemon zest and mix again until smooth. Then carefully fold in the whipped cream in thirds until blended.

6. 6

   Pour the filling into the prepared base and...: Pour the filling into the prepared base and smooth out.

7. 7

   Weigh the lemon curd out into a bowl...: Weigh the lemon curd out into a bowl and mix with a spoon to loosen. Smooth it out over the top of the cheesecake then place in the fridge to set for at least 4 hours. (Overnight is fine too.)

8. 8

   Just before serving, top with mini meringue nests...: Just before serving, top with mini meringue nests and half circle slices of lemon.