In my culinary adventures, I’ve always been drawn to the simplicity and elegance of no-bake desserts. They promise the delight of a homemade sweet treat without the fuss of turning on the oven.
It was this allure that led me to discover Nigella Lawson’s No Bake Lemon Curd Cheesecake, a recipe that combines the zesty punch of lemon curd with the creamy, indulgent texture of cheesecake, all without the need for baking.
Here’s a detailed exploration of this delightful dessert, including how to make it, serve it, store leftovers, and answer some frequently asked questions.
What is Nigella Lawson No Bake Lemon Curd Cheesecake?
Nigella Lawson’s No Bake Lemon Curd Cheesecake is a dessert that epitomizes the joy of no-bake recipes. It features a crumbly biscuit base topped with a smooth and creamy lemon curd cheesecake filling.
The sharpness of the lemon curd contrasts beautifully with the sweetness of the cheesecake, creating a refreshing and sophisticated dessert.
It’s perfect for warm days when the thought of turning on the oven is unbearable or when you need a quick and impressive dessert for a gathering.
What Goes Best with Nigella Lawson No Bake Lemon Curd Cheesecake?
This cheesecake pairs wonderfully with a variety of accompaniments. For a fresh and light option, serve it with a berry compote or fresh berries on the side.
If you’re looking to add a bit of texture, a sprinkle of toasted almonds or coconut flakes can offer a delightful crunch.
A dollop of whipped cream on top can also enhance its creamy texture. When it comes to drinks, a crisp white wine or a sparkling prosecco complements the tartness of the lemon beautifully.
Ingredients
For the cheesecake, you’ll need:
- 200g (7 oz) digestive biscuits or graham crackers, crushed
- 100g (3.5 oz) unsalted butter, melted
- 1 x 397g (14 oz) can of condensed milk
- 3 large lemons, zested and juiced
- 300g (10.5 oz) cream cheese, softened
- About 4 tablespoons lemon curd (homemade or store-bought)
How to Prepare Nigella Lawson No Bake Lemon Curd Cheesecake
- Begin by mixing the crushed biscuits with the melted butter until well combined. Press this mixture into the bottom of a springform pan to form the base. Chill in the refrigerator for at least 1 hour to set.
- In a separate bowl, beat the cream cheese until smooth. Gradually add the condensed milk, lemon zest, and lemon juice, mixing until the mixture is completely smooth.
- Pour the cheesecake mixture over the biscuit base and smooth the top with a spatula. Dollop the lemon curd over the cheesecake layer and use a skewer or the tip of a knife to swirl it into the filling, creating a marbled effect.
- Refrigerate the cheesecake for at least 4 hours, or overnight, until it is set and firm.
Nigella Lawson No Bake Lemon Curd Cheesecake
Ingredients
- 200 g 7 oz digestive biscuits or graham crackers, crushed
- 100 g 3.5 oz unsalted butter, melted
- 1 x 397g 14 oz can of condensed milk
- 3 large lemons zested and juiced
- 300 g 10.5 oz cream cheese, softened
- About 4 tablespoons lemon curd homemade or store-bought
Instructions
- Begin by mixing the crushed biscuits with the melted butter until well combined. Press this mixture into the bottom of a springform pan to form the base. Chill in the refrigerator for at least 1 hour to set.
- In a separate bowl, beat the cream cheese until smooth. Gradually add the condensed milk, lemon zest, and lemon juice, mixing until the mixture is completely smooth.
- Pour the cheesecake mixture over the biscuit base and smooth the top with a spatula. Dollop the lemon curd over the cheesecake layer and use a skewer or the tip of a knife to swirl it into the filling, creating a marbled effect.
- Refrigerate the cheesecake for at least 4 hours, or overnight, until it is set and firm.
Notes
How to Serve Nigella Lawson No Bake Lemon Curd Cheesecake
To serve, carefully remove the cheesecake from the springform pan. If desired, garnish with additional lemon zest or thin lemon slices for a decorative touch. Slice with a sharp knife, wiping the blade between cuts to ensure clean slices.
How to Reheat Nigella Lawson No Bake Lemon Curd Cheesecake
As a no-bake cheesecake, there’s no need to reheat this dessert. It’s best served chilled, straight from the refrigerator.
How to Store Leftovers of Nigella Lawson No Bake Lemon Curd Cheesecake
Leftover cheesecake should be stored in the refrigerator. Cover the cheesecake with plastic wrap or store it in an airtight container to keep it fresh. It will last for up to 5 days. Freezing is not recommended, as it can alter the texture of the cheesecake filling.
Frequently Asked Questions Regarding Nigella Lawson No Bake Lemon Curd Cheesecake
Can I use low-fat cream cheese? Yes, you can use low-fat cream cheese, but the cheesecake may not be as rich and creamy.
Can I make this cheesecake ahead of time? Absolutely! This cheesecake benefits from chilling time, making it a perfect make-ahead dessert.
Is there a substitute for digestive biscuits or graham crackers? Yes, you can use any similar type of biscuit or cookie for the base. Just ensure they are not too sweet, as the filling is quite rich.
Nutritional Information
The nutritional content of Nigella Lawson’s No Bake Lemon Curd Cheesecake will vary depending on the specific ingredients used. Generally, this dessert is high in calories, sugar, and fat due to the cream cheese, condensed milk, and butter. Therefore, it’s best enjoyed as an occasional treat rather than a regular part of your diet.
Estimated Nutritional Facts per Serving (1/8 of the cheesecake)
- Calories: Approximately 450-550 calories
- Fat: 30-35g (Saturated Fat: 18-22g)
- Cholesterol: 80-100mg
- Sodium: 200-300mg
- Carbohydrates: 40-50g (Sugar: 30-40g)
- Protein: 6-8g
- Vitamin D: 0.2mcg (1% DV)
- Calcium: 150mg (12% DV)
- Iron: 0.7mg (4% DV)
- Potassium: 200mg (4% DV)
Nigella Lawson’s No Bake Lemon Curd Cheesecake is a testament to the joy of simple, no-fuss desserts that don’t compromise on flavor. Whether you’re a seasoned baker or new to the kitchen, this cheesecake promises to be a crowd-pleaser, delighting guests with its bright lemon flavor and creamy texture.
