Delia Smith Lemon Cheesecake Recipe

Delia Smith’s Lemon Cheesecake is made with lemons, ricotta cheese, gelatine, sweet oat biscuits, and flaked almonds. This delicious Lemon Cheesecake recipe creates a creamy and tangy dessert that takes about 4 hours and 30 minutes to prepare and can serve up to 8 people.

Delia Smith Lemon Cheesecake Ingredients

For the confit of lemons:

• 2 large juicy lemons (unwaxed if possible)
• 4 oz (110 g) granulated sugar

For the base:

• 4 oz (110 g) sweet oat biscuits
• 1 oz (25 g) flaked almonds (ready-toasted)
• 2 oz (50 g) melted butter

For the filling:

• 3-4 lemons
• 12 oz (350 g) ricotta cheese
• 1 x 11 g sachet gelatine powder
• 2 large egg yolks
• 2½ oz (60 g) caster sugar
• 10 fl oz (275 ml) double cream

How To Make Delia Smith Lemon Cheesecake

1. Prepare the confit of lemons: Slice 1½ lemons into thin rings (about 1/8 inch or 3 mm thick). Place them in a non-aluminum saucepan and cover with cold water. Bring to a simmer for 3 minutes, then drain and discard the water. Add 12 fl oz (340 ml) water and sugar to the pan, stir until sugar dissolves, then add lemon slices. Simmer gently (without a lid) for 45 minutes, checking at 30 minutes. Remove lemon slices with a slotted spoon to a shallow dish. Reduce the liquid to about 5 fl oz (150 ml). Add juice from the remaining half lemon. Pour syrup over lemon slices, cover, and leave overnight.
2. Prepare the base: Preheat oven to gas mark 6, 400ºF (200ºC). Crush the biscuits and mix with flaked almonds and melted butter. Press the mixture evenly into the base of a cake tin. Bake for 20 minutes, then allow to cool completely.
3. Make the filling: Grate the zest from the lemons and juice to measure 5 fl oz (150 ml). Dissolve gelatine in 3 tablespoons of lemon juice by placing it in a bowl over simmering water until clear. Blend egg yolks, caster sugar, and ricotta cheese until smooth. Add lemon zest, remaining lemon juice, and gelatine (strained). Blend again until smooth. Whisk double cream until floppy, then fold into the cheese mixture. Pour over the cooled biscuit base, cover with foil, and chill for at least 3 hours.
4. Serve: Remove cheesecake from the tin onto a serving plate. Decorate with lemon confit slices and serve the rest separately.

Recipe Tips

• Use unwaxed lemons for the confit to avoid a bitter taste and ensure the lemon slices remain fresh and vibrant.
• Crush the biscuits evenly to ensure a consistent base texture. Using a rolling pin inside a polythene bag helps achieve a finer, more even crumb.
• Ensure the gelatine is fully dissolved and clear before mixing it into the cheesecake filling to avoid any lumps or gritty texture.
• Whisk the double cream to a floppy consistency, not stiff, before folding it into the ricotta mixture to achieve a smooth and light texture.
• Chill the cheesecake for at least 3 hours to allow it to set properly. For best results, chill overnight to let the flavors fully develop.

What To Serve With Lemon Cheesecake?

This creamy Lemon Cheesecake pairs well with fresh berries, a drizzle of berry sauce, a dollop of whipped cream, or a light lemon sorbet. It can also be enjoyed alongside a cup of coffee, a glass of dessert wine, or a mint tea for a delicious dessert experience.

How To Store Leftovers Lemon Cheesecake?

• Refrigerate: Let the Lemon Cheesecake cool to room temperature. Then cover it and store it in the fridge for up to 4 days.
• Freeze: Cool the Lemon Cheesecake to room temperature, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw it in the fridge overnight before serving.

Delia Smith Lemon Cheesecake Nutrition Facts

Serving Size: 1 slice (of 8)

• Calories: 405
• Total Fat: 26 g
• Saturated Fat: 12 g
• Cholesterol: 95 mg
• Sodium: 150 mg
• Potassium: 168 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 1 g
• Sugars: 24 g
• Protein: 6 g

Try More Delia Smith Recipes:

• Delia Smith Red Cabbage
• Delia Smith Vegetarian Lasagne
•  Delia Smith Lemon Syllabub
• Delia Smith French Onion Soup