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A slice of Lemon Curd Cheesecake with cream on the side
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5 from 39 votes

Lemon Curd Cheesecake

Make a delicious deep layered lemon curd cheesecake using mascarpone, tart lemon curd and sweet icing sugar mixed together and added to a digestive biscuit base.
Mascarpone is an Italian cream cheese that is perfect for making a thick no-bake cheesecake.
Finish with a simple decoration of lemon curd piped on top.
The best dessert idea that is easy enough for anyone to make, as there is no cooking involved!
Make this your family favourite year round showstopper for Christmas, Easter, Birthday parties and BBQs.
Prep Time25 minutes
Active Time0 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Dessert, Party, Sweet
Cuisine: British, Italian
Keyword: biscuit base, Cheesecake, cheesecake decoration, Digestive Biscuits, lemon cheesecake, Lemon Curd, lemon curd cheesecake no bake, lemon curd cheesecake recipe uk, lemon curd mascarpone cheesecake, mascarpone, no bake cheesecake, no bake dessert, Non bake cheesecake
Yield: 10 People
Calories: 414kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 150 grams digestive biscuits substitute (1 ½ cups Graham Crackers + ¼ cup sugar)
  • 100 grams unsalted butter
  • 500 grams mascarpone Room Temperature
  • 90 grams icing sugar
  • 3 tablespoon lemon curd 2 tablespoon for mascarpone cheesecake mix and 1 tablespoon for decorating
Metric - US Customary

Instructions

  • Place the 150 grams digestive biscuits in a sandwich bag, and crush them with a rolling pin. Transfer into a large mixing bowl.
    Crushing chicken digestives in a clear sandwich bag with a wooden rolling pin
  • Melt 100 grams unsalted butter in the microwave or in a pan.
    Add into the biscuit mix and stir together.
    Pouring melted butter onto crushed digestive biscuits in a glass bowl
  • Grease a springform tin. We use a 6 ½ inches / 17cm tin for a nice deep-layered cheesecake, use a bigger tin for thinner layers.
    Pour the butter & biscuits mix into the greased cake pan base.
    Pouring crushed digestive biscuits from a glass bowl into a black spring form cake tin
  • Press down firmly with the back of a spoon, to make a evenly compacted base layer.
    Place in the freezer to set whilst preparing the lemon mascarpone mixture.
    Pushing down the digestive biscuit base in a cake tin with a silver spoon
  • Combine the 500 grams mascarpone, 90 grams icing sugar, and only 2 tablespoons of the lemon curd (save the last tablespoon for later) in a mixing bowl.
    Lemon curd, icing sugar and mascarpone ready to be whisked in a large silver bowl
  • Whisk together until it forms stiff peaks.
    Whisking the lemon curd mascarpone in a large silver bowl
  • Pour the lemon mascarpone filling onto the chilled biscuit base.
    Placing the lemon curd mascarpone on top of the biscuit base in a black cake tin
  • Use a spatula to push down firmly and level out the top as smoothly as you can.
    pushing down the mascarpone topping with a white rubber spatula to flatten down the top
  • Use the remaining 1 tablespoon of lemon curd in a piping bag to make lines across the cheesecake.
    Piping lemon curd on top of the cheese cake filling as a decoration
  • Use a wooden skewer or toothpick to skim over the lemon curd lines to make a pattern.
    Creating decoration on a cheesecake with a wooden skewer stick by hand
  • Place in the fridge for at least 1hr to firm, preferably overnight.
    Our cheesecake with lemon curd decoration on top
  • Remove cheesecake from the springform tin, if needed smooth the edges around with a cake spreader/smoother, palette blade or a blunt knife.
    Lemon Curd Cheesecake on a white plate

Video

Nutrition

Calories: 414kcal | Carbohydrates: 25g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 117mg | Potassium: 23mg | Fiber: 1g | Sugar: 17g | Vitamin A: 950IU | Calcium: 76mg | Iron: 1mg