No-bake lemon curd and white chocolate cheesecake

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…

No-bake lemon curd and white chocolate cheesecake

Course: Desserts and sweet treats

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings: 16

Author: Emily Leary

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

Print

Ingredients

For the base:

• 250 g digestive biscuits
• 100 g butter meltedFor the cheesecake filling:
• 300 ml double cream
• 560 g cream cheese
• 1 tsp vanilla
• 100 g caster sugar
• 200 g white chocolate meltedFor 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

1. Blitz the digestive biscuits to a fine crumb in the food processor.
2. Add the melted butter and blitz again briefly until combined.
3. Tip the crumb into a greased 23cm springform tin.
4. Press down firmly to create an even base, then place in the fridge to chill.
5. In bowl, whisk the cream cheese, cream and vanilla until thick.
6. Add the sugar and whisk again.
7. Add the cooled melted white chocolate and beat briefly to combine.
8. Tip the filling into the tin.
9. Level off with a spatula and return the tin to the fridge.
10. 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.
11. Add the room temperature eggs and whisk until fully combined.
12. 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.
13. Leave to cool completely, then pour into the tin.
14. 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.