Lemon curd cheesecake

    2 hours 15 min

    Rich, creamy and indulgent. This is incredibly easy to make as there is no baking involved. Far tastier and cheaper than anything ready made. It also tastes even better the following day so is great for dinner parties when time is limited. You will not be disappointed with this cheesecake.

    23 people made this

    Serves: 8 

    • 200g digestive biscuits
    • 75g salted butter, softened
    • 300g cream cheese
    • 120g caster sugar
    • 285g extra thick double cream
    • 2 tablespoons good quality lemon curd

    Prep:15min  ›  Extra time:2hr setting  ›  Ready in:2hr15min 

    1. Whiz the biscuits in a food processor until the crumbs are fine. Add the butter and process until fully combined with the crumbs. Press the crumb mixture into a 20cm springform cake tin. Place in the fridge to set.
    2. In a glass bowl, mix the cream cheese, sugar and extra thick double cream until smooth. Spread over the biscuit base, using the back of a spoon to flatten the mixture evenly. Chill in the fridge for a couple of hours, or better still, overnight until well set.
    3. When ready to serve, remove from the fridge and spread the lemon curd over the top. Slice and enjoy.


    Please ensure that you use the extra thick double cream and not just the standard version. Feel free to try other toppings - the creamy cheese cake base will take any topping.

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