Name: No-bake lemon curd and white chocolate cheesecake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 16
Ingredients: 250 g digestive biscuits; 100 g butter (melted); 300 ml double cream; 560 g cream cheese; 1 tsp vanilla; 100 g caster sugar; 200 g white chocolate (melted); 4 unwaxed lemons (rind and juice); 200 g caster sugar; 100 g butter; 3 medium eggs and 1 egg yolk

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A dessert that 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.

This lemon curd and white chocolate cheesecake easy to make and best of all, there’s no baking involved. Hurrah!

Here’s how to make the best dessert you’ll try this Spring.

Ingredients

For the base:

250g (8.81 oz) digestive biscuits
100g (3.52 oz) butter, melted

For the cheesecake filling:

300ml (10.14 fl oz) double cream
560g (1.23 lb) cream cheese
1 tsp vanilla
100g (3.52 oz) caster sugar
200g (7.05 oz) white chocolate, melted

For the lemon curd glaze:

4 unwaxed lemons, rind and juice
200g (7.05 oz) caster sugar
100g (3.52 oz) 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 (9in) 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 if you fancy giving this lemon curd and white chocolate cheesecake recipe a go, here it is again in easily printable form.

No-bake lemon curd and white chocolate cheesecake

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings:

Author: Emily Leary

A biscuit base, a generous layer of white chocolate cheesecake, topped with a thick glaze of homemade lemon curd.

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Metric - Ounces

Ingredients

For the base:

250 g digestive biscuits
100 g butter melted

For the cheesecake filling:

300 ml double cream
560 g cream cheese
1 tsp vanilla
100 g caster sugar
200 g white chocolate melted

For the lemon curd glaze:

4 unwaxed lemons rind and juice
200 g caster sugar
100 g 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 (9in) 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.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Desserts and sweet treats

Keywords: cheesecake, dessert, lemon, no bake, white chocolate

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What’s your favourite way to enjoy cheesecake?

If you enjoyed this lemon curd and white chocolate cheesecake recipe, why not try my whipped yogurt fruit tarts next? You can also recreate this dessert in a bite sized version – my lemon curd yogurt cheesecake bars!