This easy and creamy lemon cheesecake by James Martin is the perfect dessert for any occasion. With a zesty lemon filling and a crunchy biscuit base, it’s simple to make and always a crowd-pleaser. Plus, you can easily swap out the fruit for whatever you have on hand!
Ingredients Needed
For the biscuit base:
- 10 digestive biscuits (or graham crackers)
- 75g / 3oz (1/3 cup) butter, melted
- 1 tbsp clear honey
For the filling:
- 700g / 1½ lb (4 cups) mascarpone cheese
- 2 lemons, juice and zest
- 200g / 7oz (1 cup) caster sugar, plus more to taste
- 4 tbsp (¼ cup) icing sugar (powdered sugar)
- Fresh mint, to garnish
For the sauce:
- 450g (16oz) frozen summer fruits, defrosted
- Icing sugar (powdered sugar) to taste
How To Make Lemon Cheesecake
- Prepare the base: Brush the bottom of a 23cm (9in) springform cake tin with some melted butter and place a round of greaseproof paper (parchment paper) in the base.
- Make the biscuit base: Crush the digestive biscuits (graham crackers) and place them in a bowl. Add the melted butter and honey, and stir until well combined. Press the mixture into the bottom of the cake tin with the back of a spoon, smoothing it out. Chill the base in the fridge while you prepare the filling.
- Prepare the filling: In a bowl, mix the mascarpone cheese, lemon juice and zest, caster sugar, and icing sugar (powdered sugar). Stir gently to combine—avoid overmixing to prevent the mixture from splitting. Taste and add more sugar if desired.
- Assemble the cheesecake: Spoon the filling into the cake tin, spreading it evenly on top of the chilled biscuit base. Chill the cheesecake in the fridge for at least 2 hours.
- Serve: To remove the cheesecake from the tin, run a hot cloth or blowtorch around the edge, then carefully ease the cheesecake out.
- Make the sauce: Blend most of the defrosted summer fruits with icing sugar (powdered sugar) to taste. Pass the sauce through a sieve (strainer) to remove the seeds.
- Garnish: Place the cheesecake on a serving plate, decorate the top with sprigs of fresh mint, spoon the sauce around the side, and add the remaining berries.
Recipe Tips
- Chill the base properly – Make sure to chill the biscuit base in the fridge for at least 30 minutes. This will help it set firm and prevent the cheesecake from being too crumbly.
- Don’t overmix the filling – When mixing the mascarpone and lemon, stir gently. Overmixing can cause the filling to split and become runny.
- Taste before chilling – Taste the filling before adding it to the base. If it’s too tart, add a little more sugar to balance the flavors.
- Use room-temperature mascarpone – Let the mascarpone cheese sit at room temperature for about 10 minutes before mixing. This helps it blend smoothly into the filling.
- Pass the sauce through a sieve – Straining the fruit sauce removes seeds and pulp, giving you a smooth and elegant topping for your cheesecake.
How To Store Leftovers?
- Refrigerate: Let any leftover cheesecake cool to room temperature before covering it and placing it in the fridge. Store it in an airtight container for up to 3 days.
- Freeze: To freeze, wrap the cheesecake tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. To serve, thaw it in the fridge overnight before enjoying it.
Nutrition Facts
Serving Size: 1 slice (1/8 of the cheesecake)
- Calories: 320
- Total Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 135mg
- Potassium: 130mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
Try More James Martin Recipes:
- James Martin Sauce Vierge
- James Martin Slow-Cooked Short Ribs
- James Martin Panettone Bread And Butter Pudding
- James Martin Chicken Bonne Femme
James Martin Lemon Cheesecake
Description
This easy and creamy lemon cheesecake by James Martin is the perfect dessert for any occasion. With a zesty lemon filling and a crunchy biscuit base, it’s simple to make and always a crowd-pleaser. Plus, you can easily swap out the fruit for whatever you have on hand!
Ingredients
For the biscuit base:
For the filling:
For the sauce:
Instructions
- Prepare the base: Brush the bottom of a 23cm (9in) springform cake tin with some melted butter and place a round of greaseproof paper (parchment paper) in the base.
- Make the biscuit base: Crush the digestive biscuits (graham crackers) and place them in a bowl. Add the melted butter and honey, and stir until well combined. Press the mixture into the bottom of the cake tin with the back of a spoon, smoothing it out. Chill the base in the fridge while you prepare the filling.
- Prepare the filling: In a bowl, mix the mascarpone cheese, lemon juice and zest, caster sugar, and icing sugar (powdered sugar). Stir gently to combine—avoid overmixing to prevent the mixture from splitting. Taste and add more sugar if desired.
- Assemble the cheesecake: Spoon the filling into the cake tin, spreading it evenly on top of the chilled biscuit base. Chill the cheesecake in the fridge for at least 2 hours.
- Serve: To remove the cheesecake from the tin, run a hot cloth or blowtorch around the edge, then carefully ease the cheesecake out.
- Make the sauce: Blend most of the defrosted summer fruits with icing sugar (powdered sugar) to taste. Pass the sauce through a sieve (strainer) to remove the seeds.
- Garnish: Place the cheesecake on a serving plate, decorate the top with sprigs of fresh mint, spoon the sauce around the side, and add the remaining berries.
Notes
- Chill the base properly – Make sure to chill the biscuit base in the fridge for at least 30 minutes. This will help it set firm and prevent the cheesecake from being too crumbly.
- Don’t overmix the filling – When mixing the mascarpone and lemon, stir gently. Overmixing can cause the filling to split and become runny.
- Taste before chilling – Taste the filling before adding it to the base. If it’s too tart, add a little more sugar to balance the flavors.
- Use room-temperature mascarpone – Let the mascarpone cheese sit at room temperature for about 10 minutes before mixing. This helps it blend smoothly into the filling.
- Pass the sauce through a sieve – Straining the fruit sauce removes seeds and pulp, giving you a smooth and elegant topping for your cheesecake.
James Martin Lemon Cheesecake