Fresh fruit cheesecake

    6 hours 30 min

    An unbaked lemon cheesecake topped with a variety of fresh fruits. Delicious served to a group for a special occasion.


    Hampshire, England, UK
    15 people made this

    Serves: 16 

    • 400g digestive biscuits, crushed
    • 150g butter, melted
    • 400g cream cheese
    • 200g mascarpone cheese
    • 1 lemon, zested and juiced
    • 3 tablespoons lemon curd
    • 250ml double cream
    • mixed fresh fruit, to decorate

    Prep:30min  ›  Extra time:6hr  ›  Ready in:6hr30min 

    1. In a bowl combine the biscuit crumbs and melted butter together, press into a large deep square tin or 23cm round tin and chill to firm up.
    2. In the meantime, in a medium bowl beat cream cheese with the mascarpone, lemon juice and zest and lemon curd until smooth and creamy. Now add the double cream and whisk until thick.
    3. Pour over the chilled base and smooth over. Refrigerate for 6 hours or overnight is even better.
    4. Top with mixed fresh fruit. Slice and serve.

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