No-Bake Lemon and White Chocolate Cheesecake Recipe

This no-bake lemon and white chocolate cheesecake boasts a biscuit base, a layer of white chocolate cheesecake and a lemon curd topping.

📝 Ingredients

• 250 g digestive biscuits (graham crackers)
• 100 g salted butter (melted)
• 300 ml double cream (heavy cream)
• 560 g full fat cream cheese
• 1 tsp vanilla extract
• 100 g white caster sugar (superfine sugar)
• 200 g white chocolate (melted)
• 4 unwaxed lemons (zest and juice)
• 200 g white caster sugar (superfine sugar)
• 100 g salted butter
• 3 medium free range eggs
• 1 medium medium free range egg yolks

👨‍🍳 Instructions

1. 1--- To make the base ---
2. 2Blitz the digestive biscuits to a fine crumb in the food processor.
3. 3Add the melted butter and blitz again briefly until combined.
4. 4Tip the crumb into a greased 23cm (9in) springform tin.
5. 5Press down firmly to create an even base, then place in the fridge to chill.
6. 6--- To make the cheesecake filling ---
7. 7In bowl, whisk the cream cheese, cream and vanilla until thick.
8. 8Add the sugar and whisk again.
9. 9Add the cooled melted white chocolate and beat briefly to combine.
10. 10Tip the filling into the tin.
11. 11Level off with a spatula and return the tin to the fridge.
12. 12--- To make the lemon curd ---
13. 13Place the lemon juice, lemon rind, butter and sugar into a bowl and heat gently over a pan of simmering water until the butter has melted.
14. 14Add the room temperature eggs and whisk until fully combined.
15. 15Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
16. 16Leave to cool completely, then pour into the tin.
17. 17Swirl the tin gently to level off and return to the fridge to firm up for a couple of hours or, ideally, overnight.