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.
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.
