Delia Smith Lemon Cheesecake Recipe

There’s something about lemon desserts that always pulls me back to my nan’s kitchen — bright tiles, warm light, and that unmistakable zing in the air when she grated lemon zest with her old steel grater. The Delia Smith Lemon Cheesecake recipe captures that same old-fashioned joy, but with her signature elegance and ease. No baking fuss, just simple ingredients and pure, creamy, citrus bliss. If you’re like me and you grew up with Delia quietly guiding your hand in the kitchen, this one feels like a warm hug wrapped in lemon.

Ingredients List

• 110g digestive biscuits — The humble, slightly malty base that makes British cheesecakes iconic.
• 50g butter — Melted to bind the biscuit crumbs into a proper crust.
• 25g light soft brown sugar — Adds warmth and depth to the base.
• 350g mascarpone cheese — Full-fat, always. Light versions just don’t behave the same.
• 75g caster sugar
• 1 lemon, zested — Do this before juicing. Always.
• 2–3 lemons, juiced (around 90ml) — Freshly squeezed is non-negotiable for this one.

How to Make It

1. Crush the biscuits — Use a food bag and rolling pin if you’re old-school like me, or a food processor if you’re in a rush.
2. Melt the butter in a saucepan, then stir in the brown sugar and crushed biscuits. The smell alone is halfway to heaven.
3. Line the base of a 20cm loose-bottom cake tin with baking paper. Greasing the sides helps too.
4. Press the biscuit mix into the tin firmly with the back of a spoon, then chill in the fridge. A glass of wine while it sets is optional, but encouraged.
5. In a bowl, beat the mascarpone with the caster sugar, lemon zest, and lemon juice until smooth and fluffy. Don’t overthink it — just whip until it feels light.
6. Spoon the filling over the chilled base and smooth the top. Resist the urge to keep fiddling with it.
7. Refrigerate for at least 4 hours — overnight is best. Walk away and let it become magic.

Side note: I once forgot to zest the lemons before juicing and had to fish the pulp back out. Not my finest moment. Don’t be me.

Common Mistakes

Can I use low-fat mascarpone?
Technically, yes — but the texture won’t be as creamy, and it might set poorly. Go full-fat or go home.

Why is my cheesecake runny?
It likely didn’t chill long enough. Four hours minimum. Overnight is best for clean slices.

Do I need to bake the crust?
Nope! The butter sets the biscuit base beautifully once chilled.

My filling looks curdled — why?
Overmixing can cause the mascarpone to split. Beat just until smooth.

I zested after juicing. Help.
I’ve done this too. You can scrape some zest off the squeezed halves, but it’s fiddly. Best to always zest first.

Storage and Reheating Tips

• Fridge: Store tightly covered for up to 4 days. The lemon keeps it feeling fresh.
• Freezer: Freeze whole or in slices for up to 2 months. Wrap well in cling film and foil.
• Reheating: None needed. This beauty is meant to be served cold — warming ruins the texture.

What to Serve With It

• Fresh berries — Raspberries and blueberries cut through the richness with a pop of colour.
• Lemon curd — Double down on the lemon if you’re feeling bold.
• A glass of Limoncello or Moscato — If you’re fancy. If not, a strong cup of Earl Grey will do nicely.

FAQ Section

Can I make this gluten-free?
Yes, just swap in gluten-free digestive biscuits for the base. Everything else stays the same.

How far in advance can I make it?
You can make it up to 2 days ahead. In fact, it gets better with time in the fridge.

Does it need gelatine?
Not at all. The mascarpone and lemon juice firm up perfectly without it.

Can I add cream cheese instead?
You can, but it’ll be tangier and denser. Mascarpone gives that silky finish Delia intended.

Try More Recipes:

• Delia Smith Tiramisu
• Delia Smith Minestrone Soup
• Delia Smith Lemon Tart
• Delia Smith Tomato Soup