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Mary Berry Lemon Curd Cheesecake

mary berry Lemon Curd Cheesecake recipe
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Mary Berry Lemon Curd Cheesecake is a creamy baked or no-bake cheesecake made with cream cheese, sugar, biscuits, and homemade lemon curd. The lemon curd adds a sharp yet balanced citrus flavour that cuts through the richness of the cheesecake beautifully.

Ingredients

Scale

For the Base:

  • 250g digestive biscuits, crushed

  • 100g butter, melted

For the Cheesecake Filling:

  • 400g full-fat cream cheese

  • 200ml double cream

  • 120g caster sugar

  • 2 tbsp lemon zest

  • 2 tbsp lemon juice

  • 1 tsp vanilla extract

For the Lemon Curd Layer (or use homemade):

  • 4–5 tbsp lemon curd

Instructions

Step 1: Prepare the biscuit base

Crush the digestive biscuits into fine crumbs, mix with melted butter, and press firmly into the base of a springform tin.

Step 2: Chill the base

Place the tin in the fridge for at least 15 minutes so the base becomes firm and holds together well.

Step 3: Whisk the cream cheese

Beat the cream cheese and caster sugar until smooth, creamy, and free of lumps.

Step 4: Add the lemon flavour

Mix in the lemon zest, lemon juice, and vanilla extract, blending until evenly combined.

Step 5: Whip the cream

Whisk the double cream until it forms soft peaks, then fold it gently into the cheesecake mixture.

Step 6: Pour into the tin

Spoon the filling over the chilled biscuit base, smoothing the top with a spatula.

Step 7: Swirl or layer the lemon curd

Warm the lemon curd slightly so it spreads easily, then swirl it over the top or add a thin layer on top of the filling.

Step 8: Chill the cheesecake

Refrigerate for at least 4 hours—or overnight—for perfect slicing and a stable texture.

Step 9: Slice and serve

Run a warm knife around the edges, release the tin, and enjoy your light, creamy lemon cheesecake.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-curd-cheesecake/