This dessert is just perfect for spring – a sweet, crunchy base of biscuit supports a generous layer of smooth, cool white chocolate cheesecake filling, topped with a thick glaze of tart, homemade lemon curd.
It’s easy to make and best of all, there’s no baking involved. Hurrah!
Of course, a cheesecake this pretty needs a gorgeous way to display it. Here, you’ll see this zingy dessert sitting atop The White Company’s lidded glass cake stand and served on The White Company’s subtly speckled artisan stoneware side plates.
So, without further ado, here’s how to make the best dessert you’ll try this spring.
Ingredients
For the base:
- 250g digestive biscuits
- 100g butter, melted
For the cheesecake filling:
- 300ml double cream
- 560g cream cheese
- 1 tsp vanilla
- 100g caster sugar
- 200g white chocolate, melted
For the lemon curd glaze:
- 4 unwaxed lemons, rind and juice
- 200g caster sugar
- 100g butter
- 3 medium eggs and 1 egg yolk
Instructions
Blitz the digestive biscuits to a fine crumb in the food processor.
Add the melted butter and blitz again briefly until combined.
Tip the crumb into a greased 23cm springform tin.
Press down firmly to create an even base, then place in the fridge to chill.
In bowl, whisk the cream cheese, cream and vanilla until thick.
Add the sugar and whisk again.
Add the cooled melted white chocolate and beat briefly to combine.
Tip the filling into the tin.
Level off with a spatula and return the tin to the fridge.
To make the lemon curd, I’ve always used this method my mum taught me, which seems pretty much identical to the one you’ll find on both Nigel Slater’s website, and BBC Good Food, so it must be good!
Place 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.
Add the room temperature eggs and whisk until fully combined.
Continue 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.
Leave to cool completely, then pour into the tin.
Swirl the tin gently to level off and return to the fridge to firm up for a couple of hours or, ideally, overnight.
Enjoy! And don’t forget to check out The White Company‘s tableware range. They’ve got all you need to lay a stunning table, from artisan stoneware, to hand-crafted chopping boards, to luxurious linen tableware. I love it all.
And if you fancy giving this recipe a go, here it is again in easily printable form…
- 250g digestive biscuits
- 100g butter, melted
- 300ml double cream
- 560g cream cheese
- 1 tsp vanilla
- 100g caster sugar
- 200g white chocolate, melted
- 4 unwaxed lemons, rind and juice
- 200g caster sugar
- 100g butter
- 3 medium eggs and 1 egg yolk
- Blitz the digestive biscuits to a fine crumb in the food processor.
- Add the melted butter and blitz again briefly until combined.
- Tip the crumb into a greased 23cm springform tin.
- Press down firmly to create an even base, then place in the fridge to chill.
- In bowl, whisk the cream cheese, cream and vanilla until thick.
- Add the sugar and whisk again.
- Add the cooled melted white chocolate and beat briefly to combine.
- Tip the filling into the tin.
- Level off with a spatula and return the tin to the fridge.
- Place 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.
- Add the room temperature eggs and whisk until fully combined.
- Continue 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.
- Leave to cool completely, then pour into the tin.
- Swirl the tin gently to level off and return to the fridge to firm up for a couple of hours or, ideally, overnight.
This is a commissioned post for The White Company.
I made a baked lemon cheesecake last night (someone else’s recipe – not one of yours).
The recipe didn’t call for any lemon curd to be put on the top…..but it tasted so bland…I knew it needed something else.
I googled ‘lemon curd cheesecake’ and your recipe came up in the results. I have to say, your recipe has given my cheesecakes the much needed zesty kick to them!! Wow…it’s amazing. Just the right amount of zing. I’ve put your lemon curd recipe into my recipe book now….it’s a KEEPER ;).
Thank you so much.x
I am so glad you enjoyed it. Thanks so much for such a lovely comment. It made my day!
This cheesecake looks devilishly irresistible! I wish I could have a slice of it right now… :)
Emily, your cheesecake looks absolutely scrumptious! I’ve just watched your video and it’s made me so peckish I’ll be fumbling in cupboards in a minute for a sweet treat. x
Wow, this cheesecake looks incredible! I love lemon curd so much that I would happily eat it plain…but on top of cheesecake looks way better (not to mention more socially acceptable!)! I wish I had a slice right now.
Oh, this looks fabulous! I do love no-bake cheesecake, not just because it’s so simple but I much prefer the texture of it. And lemon is definitely the best flavour, you need something citrussy with cheesecake to cut through the creaminess of the cheesecake itself.x
I do a no bake cheesecake very like this but with condensed milk instead of sugar and white chocolate. Love the look of the lemon curd topping and the fact it stays in place and doesn’t run off the cheesecake!
This looks amazing! I love lemon curd but have never thought to pair it with white chocolate. Makes so much sense now though.
That looks incredible, can’t wait to try making it!