Easy Peasy Lemon Squeezy (no bake) cheescake with ginger biscuit base and lemon curd topping

No Bake Lemon Cheesecake with Lemon Curd Topping 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.

Ingredients

  • 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)

 

Method

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.

No Bake Lemon CheescakeRemove 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.

Enjoy!

 

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About HonieMummy (HonieBuk)

Mum of two girls (16 & 9) and step-Mum to one boy (15). All of whom are bright, fun-loving, creative and musical and make me proud and despite his disability (CP) my step-son and family face challenges with a smile and the will to succeed. Love to travel (mainly US/Canada/Scotland), passionate about photography, music is a must, always in HoniesKitchen, love a bit of crafting and I'm learning to knit (maybe even crochet). I'm a networking junkie and of course there has to be time (quality time) with my amazing family! I like to Blog infrequently whenever it takes my fancy and I don't mind sharing my ups and downs, advice and querky ideas with you all. I will mostly post recipes and photos of food, family and travel. I love to review products that my family and me would use - I kinda consider it my 'duty' to let you all know if something is as good as it says on the tin and a 'must buy' product, that all families should know about. Find these in HonieLikes. If you like what you see, please tell me - I work hard at these things :o)
This entry was posted in Foodies100, Honie's Kitchen, Kids in the kitchen, Vegetarian Recipe and tagged , , , , , . Bookmark the permalink.

2 Responses to Easy Peasy Lemon Squeezy (no bake) cheescake with ginger biscuit base and lemon curd topping

  1. clairetiptop says:

    OOOh heaven in a dish

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