Lemon Cheesecake
This delightful no-bake lemon cheesecake is a show-stopper dessert that's bursting with refreshing flavors and textures. With a crumbly digestive biscuit base, a creamy mascarpone and lemon filling, and a vibrant summer fruit sauce, this cheesecake is both visually stunning and incredibly tasty. Perfect for warm weather gatherings or special occasions, this dessert is sure to impress your guests with its combination of zesty citrus notes and sweet fruity flavors.
— Constant Cookbook
Ingredients
- 10 digestive biscuits
- 75g/3oz butter
- 1 tbsp clear honey
- 700g/1½ lb mascarpone
- 2 lemon
- 200g/7oz caster sugar
- 4 tbsp icing sugar
- , to garnish mint
- 450g frozen summer fruits
- , to taste icing sugar
Instructions
- Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.
- Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
- Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
- For the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
- Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
- When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
- For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.
- Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.
Prep Time
PT30M
Yield
Serves 8-10
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