Lemon Drizzle Cheesecake
This Lemon Drizzle Cheesecake is a real showstopper that's perfect for sharing. With a buttery biscuit base made from digestives and ginger nuts, and a smooth, rich filling rippled with tangy lemon curd, every bite bursts with bright citrus flavour. Whether you're feeding a crowd or treating yourself to a slice of sunshine, this easy no-bake cheesecake, serving 16-24 pieces, is the perfect balance of sweet, tart, and indulgent.
Ingredients
- 350g Digestive biscuits
- 200g Gingernut biscuits
- 180g Unsalted butter, plus extra for greasing
- 450g Cream cheese (we used our American style)
- 300ml Double cream
- 150g Icing sugar, sifted
- 1 tbsp Vanilla bean extract
- Juice of 4 lemon juice and zest
- 300g Lemon curd
Instructions
Step 1:
Prepare the baking tray
Lightly grease the base and sides of a 20cm x 30cm rectangular tray and line with greaseproof
Step 2:
Crush the biscuits
Add the digestive and ginger nut biscuits into a food processor and whiz until finely crushed. Alternatively, you can add to a sealed bag and beat with a rolling pin.
Step 3:
Melt the butter
On low heat melt the butter in a microwave or pan. Add this to the processor and pulse until the mixture is full combined. Add the biscuit base into the base of the prepared tin and smooth with the back of a spoon making sure to press it right into the corners and the base is all even. Chill in the fridge for at least an hour.
Time required: 1 hour
Step 4:
Prepare the Cheesecake Filling
In a large bowl with an electric whisk beat the American style cream cheese until it represents soft peaks . Add the icing sugar, vanilla, lemon juice and zest, and beat again to combine. Pour in the cream and mix until you can feel the mixture thicken.
Step 5:
Tip the cheesecake mixture
Tip the cheesecake mixture into the tin and level out with a spoon or spatula until smooth.
Step 6:
Swirl in the Lemon Curd
With your lemon curd blob evenly all over the cheesecake mixture then gently swirl through until you get a nice rippled effect. Chill in the fridge for at least 4 hours or preferably overnight until firm.
Time required: 4 hours or preferably overnight until firm
Step 7:
Cut and Serve
Cut into 24 cubes and serve.
