Cheesecake stands as the ultimate pudding, ideal for finishing off roast dinners and family gatherings. Charlotte Oates, the cooking expert behind Charlotte’s Lively Kitchen, has created a straightforward yet delectable recipe for a tangy lemon cheesecake that needs just 15 minutes of preparation before setting to perfection in the fridge. Charlotte gushed: “A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice. It’s unbelievably moreish.”
Charlotte’s admirers have been swift to shower her blog with compliments, praising the uncomplicated approach of the recipe and its foolproof charm as an effortless dessert option, reports the Express. One remarked: “Best lemon cheesecake recipe I’ve ever tried.”
Kitchen equipment needed:
- Round lose-bottomed cake tin
- Greaseproof baking paper
- Piping bag with star nozzle
Method
1. Start by covering your cake tin with baking parchment.
2. Heat the butter in a saucepan on the hob, stirring continuously; this should take just a few minutes.
3. When melted, take off the heat.
4. Break digestive biscuits into fine pieces by putting them in a bag and hitting them with a rolling pin or similar tool.
5. Combine these crumbs completely with the melted butter.
6. Pour the biscuit mixture into your lined tin, pushing down hard with the back of a spoon to form an even base, then refrigerate to firm up whilst you make the cheesecake topping.
7. Firstly, zest the lemons finely and squeeze out their juice until you have five teaspoons, then put them aside for later.
8. Pour the double cream into a bowl and whisk until soft peaks form. Then mix in the cream cheese, caster sugar, lemon zest, and juice, stirring until smooth and thoroughly combined.
9. Remove the tin from the fridge and gradually layer in the lemon mixture until the tin is completely filled with no gaps. Use the back of a spoon or palette knife to level the top.
10. Return the tin to the fridge and let it set for at least two hours, only removing it when you’re ready to serve.
For an impressive finish, whip up some double cream until it forms stiff peaks. Transfer it into a piping bag fitted with a star nozzle and pipe eight small swirls of cream around the edge of the cheesecake, topping each swirl with a slice of lemon.
Your no-bake lemon cheesecake is now ready to be served and savoured.