Nigella Lawson No Bake Lemon Curd Cheesecake recipe is made with cream cheese, lemon curd, biscuits, butter, ricotta cheese, cornflour, and sugar. It takes about 20 minutes to prepare and serves 8 people.
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💛 Why You’ll Love This No Bake Lemon Curd Cheesecake Recipe:
- Effortless Preparation: With no baking required, this recipe is a breeze to make. Simply mix, chill, and enjoy—a perfect dessert for busy days or last-minute gatherings.
- Luscious Lemon Flavor: Bursting with the zesty tang of lemon curd and fresh zest, every bite is a delightful balance of sweet and citrusy goodness, guaranteed to tantalize your taste buds.
- Creamy Texture: Thanks to the combination of soft cream cheese and ricotta or mascarpone, this cheesecake boasts a velvety smooth texture that melts in your mouth with each heavenly spoonful.
- Versatile Appeal: Whether you’re hosting a dinner party or craving a midweek treat, this no-bake lemon curd cheesecake is a versatile dessert that’s sure to impress any crowd, making it a go-to recipe for any occasion.
❓ What Is Nigella Lawson No Bake Lemon Curd Cheesecake Recipe?
Nigella Lawson’s No Bake Lemon Curd Cheesecake is a delightful dessert crafted from a luscious blend of soft cream cheese, zesty lemon curd, and a buttery biscuit crust this heavenly treat boasts a creamy texture with a perfect balance of sweet and tangy flavors.
🍋 Nigella Lawson No Bake Lemon Curd Cheesecake Ingredients
- 300 grams soft cream cheese
- 150 grams lemon curd
- 2 small lemons (zest and juice)
- 5 digestive biscuits (crushed)
- 5 hobnobs (crushed)
- 50 grams butter (melted)
- 250 grams ricotta cheese (or mascarpone)
- ½ tablespoon cornflour
- 35 grams caster sugar
- 1 teaspoon caster sugar (for topping)
🥮 How To Make Nigella Lawson No Bake Lemon Curd Cheesecake
- Crush the biscuits and mix them well with melted butter.
- Press this mixture firmly into the bottom of a greased flan dish.
- In a bowl, mix cornflour with the juice of 1 lemon until smooth.
- Add the zest of 1 lemon, lemon curd, and a teaspoon of sugar. Heat until it boils, then simmer for 1 minute.
- Transfer this mixture into a separate bowl and chill for 20 minutes.
- In another bowl, mix together all the remaining ingredients, including the zest and juice of the other lemon.
- Mix half of the cooled lemon curd mixture into this cheese mixture.
- Spread this mixture onto the biscuit base.
- Place ‘blobs’ of the remaining lemon curd mixture on top, then swirl to create a marble effect.
- Chill overnight.
💭 Recipe Tips:
- Use full-fat cream cheese for a richer texture and smoother consistency in your cheesecake filling.
- Ensure your lemon curd is well-chilled before incorporating it into the cheesecake mixture to prevent the filling from becoming too runny.
- Crush the biscuits finely and mix them thoroughly with melted butter to create a sturdy and cohesive crust.
- Adjust the sweetness level of your cheesecake by tasting the lemon curd mixture before adding additional sugar.
- When swirling the lemon curd into the cheesecake filling, avoid overmixing to maintain a beautiful marbled effect and distinct lemon flavor.
🥂 What To Serve With No Bake Lemon Curd Cheesecake?
Serve No Bake Lemon Curd Cheesecake with fresh berries, a dollop of whipped cream, and a sprig of mint for garnish pair with a light dessert wine or a cup of tea to complement the tangy, creamy flavors.
🎚 How To Store Leftovers No Bake Lemon Curd Cheesecake?
- Refrigerator: To store leftovers no bake lemon curd cheesecake cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days.
- Freezer: For freezing wrap leftovers no bake lemon curd cheesecake in several layers of plastic wrap and aluminum foil then freeze for up to 1 month.
FAQ’S
How Can I Prevent My No-bake Lemon Curd Cheesecake From Becoming Too Runny?
To prevent your no-bake lemon curd cheesecake from becoming too runny, ensure that your lemon curd is well-chilled before incorporating it into the cheesecake mixture, avoid overmixing the filling and refrigerate the cheesecake for a sufficient amount of time to set properly.
How Can I Adjust The Sweetness Level Of A No-bake Lemon Curd Cheesecake?
You can adjust the sweetness level of a no-bake lemon curd cheesecake by tasting the lemon curd mixture before adding additional sugar. Start by adding small amounts of sugar and tasting as you go until you reach your desired level of sweetness.
Can I Make This Cheesecake Without Using Any Sugar?
Making this cheesecake without using any sugar is not recommended, as sugar helps to stabilize the filling and contribute to its texture and flavor, you can experiment with alternative sweeteners like honey or maple syrup, keeping in mind that it may alter the taste and consistency.
What Is The Best Type Of Crust For This Cheesecake?
The best type of crust for this cheesecake is a combination of crushed biscuits and melted butter. This creates a sturdy and flavorful base that complements the creamy cheesecake filling and zesty lemon flavor perfectly, you can use graham crackers or digestive biscuits for a classic crust option.
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Nigella Lawson No Bake Lemon Curd Cheesecake Nutrition Facts
Amount Per Serving
- Calories: 400 calories
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugars: 26g
- Protein: 5g
Nigella Lawson No Bake Lemon Curd Cheesecake
Description
Nigella Lawson No Bake Lemon Curd Cheesecake recipe is made with cream cheese, lemon curd, biscuits, butter, ricotta cheese, cornflour, and sugar. It takes about 20 minutes to prepare and serves 8 people.
Ingredients
Instructions
- Crush the biscuits and mix them well with melted butter.
- Press this mixture firmly into the bottom of a greased flan dish.
- In a bowl, mix cornflour with the juice of 1 lemon until smooth.
- Add the zest of 1 lemon, lemon curd, and a teaspoon of sugar. Heat until it boils, then simmer for 1 minute.
- Transfer this mixture into a separate bowl and chill for 20 minutes.
- In another bowl, mix together all the remaining ingredients, including the zest and juice of the other lemon.
- Mix half of the cooled lemon curd mixture into this cheese mixture.
- Spread this mixture onto the biscuit base.
- Place ‘blobs’ of the remaining lemon curd mixture on top, then swirl to create a marble effect. Chill overnight.
Notes
- Use full-fat cream cheese for a richer texture and smoother consistency in your cheesecake filling.
Ensure your lemon curd is well-chilled before incorporating it into the cheesecake mixture to prevent the filling from becoming too runny.
Crush the biscuits finely and mix them thoroughly with melted butter to create a sturdy and cohesive crust.
Adjust the sweetness level of your cheesecake by tasting the lemon curd mixture before adding additional sugar.
When swirling the lemon curd into the cheesecake filling, avoid overmixing to maintain a beautiful marbled effect and distinct lemon flavor.