No bake lemon cheesecake with ginger biscuit base and a lemon curd topping.
This is a favourite dessert in HoniesKitchen any time of the year, but especially on warm Summer days, as it is zesty and refreshing. Luckily, it doesn’t take very long to make and if you can resist eating too early, it’s ready to eat in just a few hours. This recipe is so easy (requires no cooking) that even the kids can make it.
- 200g (approx ½ pack) of digestives
- 100g of ginger biscuits (or 2 tsp of ground ginger)
- 100g butter (melted)
- 400g cream cheese
- 200g double cream
- 100g caster sugar
- juice and grated zest of 4 lemons
- ½ jar of lemon curd (or make your own)
Prepare a round baking tin (preferably with a removable bottom – I use a glass bottomed, springform tin) with a 2” side wall, brushing butter around the base and sides. Line the sides with a strip of grease proof paper if available.
Put the ginger and digestive biscuits into a blender and blitz together into fine crumbs, remove and put in a large mixing bowl, add the melted butter and mix in well.
Press the biscuit mixture into the bottom of the tin, approx ½ inch thick, with the back of a metal spoon. Place into the fridge for about 1 hour (or freezer about ½ hour) to set.
In a large bowl, mix the cream cheese, ½ of the lemon zest and all of the lemon juice together until smooth and thick. Add the sugar and mix in well.
In a separate bowl, whip the double cream until thick, then whip/mix this into the cream cheese mixture.
Spread on top of the biscuit base, smoothing out the top with a spatula.
Top the cheesecake mixture with a thick layer of lemon curd, first spooning into the centre and gently spreading out toward the edges (to avoid mixing in with the cheesecake mix).
Sprinkle the remaining lemon zest on top and put in the fridge to set for about 3 hours or overnight. The truth is I find it ridiculously hard to wait that long and so I put in the freezer for an hour, then serve half of the cheesecake and have the remaining cheesecake the following day. It does taste better when set properly though.
Remove the sides from the base of the tin and if your tin base is not for serving from (I use a glass bottomed springform tin, so mine is), slide a pallet knife or metal spatula under the cake and ease gently onto a serving plate. Slice with a good solid, large knife to cut through the base and serve.