Nigella Lawson’s No Bake Lemon Curd Cheesecake is a tasty treat that combines the tartness of lemon with the creaminess of the cheesecake. This no-bake dessert is a refreshing mix of a buttery cookie base, a rich cream cheese filling, and tart lemon curd. Every tasty bite will be the perfect balance of flavors.
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What Makes This Recipe Special
- Energizing Citrus. This cheesecake is great for tangy lovers thanks to the lemon curd.
- Easy Prep. This no-bake cheesecake recipe is a simple way to dazzle guests without baking.
- Creamy And Luxurious. Cream cheese and double cream create a luscious, melt-in-your-mouth filling.
- Tangy-Sweet Balance. The harmony between the icing sugar’s sweetness and the lemon curd’s tanginess pleases both sweet and tangy dessert lovers.
- Flexible And Adaptable. This recipe is customizable. A flexible dessert for every occasion, cheesecake can be customized with fresh berries, raspberry sauce, or powdered sugar.
What Is Nigella Lawson’s No Bake Lemon Curd Cheesecake Recipe?
Nigella Lawson’s No Bake Lemon Curd Cheesecake has a buttery biscuit foundation and a creamy filling tinged with tart lemon curd. It’s a refreshing and silky delicacy with sweet and tangy flavors in every bite that doesn’t require baking.
Nigella Lawson No Bake Lemon Curd Cheesecake Ingredients
- 200g digestive biscuits
- 75g unsalted butter, melted
- 400g cream cheese
- 100g icing sugar
- 300g lemon curd
- 300ml double cream
- Zest of 2 lemons
Nigella Lawson No Bake Lemon Curd Cheesecake Instructions
- The digestive biscuits should be crushed until they resemble fine fragments. You can accomplish this by placing the ingredients in a plastic bag and using a rolling pin or food processor to crush them.
- Pour the melted butter over the biscuit crumbs and combine until every particle is coated.
- Spread the biscuit mixture evenly across the bottom of a 20cm springform cake pan using the back of a ladle. While you prepare the filling, refrigerate the crust so it can congeal.
- In a mixing basin, cream cheese, and confectioners’ sugar are beaten until smooth and creamy.
- Add the lemon curd and lemon zest to the cream cheese mixture, folding them in gradually until thoroughly combined.
- Whip the double cream in a separate basin until it forms soft peaks.
- Carefully incorporate the whipped cream into the cream cheese mixture until a light and feathery texture is achieved.
- Spread the filling evenly over the biscuit base in the cake pan using a spatula.
- Smooth the cheesecake’s top and refrigerate it for at least four hours or overnight to enable it to set completely.
- If desirable, you may garnish the cheesecake before serving it with additional lemon zest or dollops of whipped cream.
Recipe Tips
- Before preparing the filling, bring the cream cheese to ambient temperature to ensure a smooth and lump-free texture.
- Use freshly strained lemon juice to enhance the citrus flavor of the lemon curd.
- Allow the cheesecake to cool for the specified amount of time to ensure that it sets properly and attains the desired consistency.
- For a thicker crust, press the biscuit mixture with the back of a spatula into the bottom of the pan.
- Adjust the quantity of confectioners’ sugar in the filling to your liking if you prefer a sweeter cheesecake.
What To Serve With Lemon Curd Cheesecake?
Nigella Lawson’s No Bake Lemon Curd Cheesecake pairs wonderfully with a variety of complementary accompaniments. If you want to add a burst of brightness, serve it with some fresh berries like strawberries or raspberries. Add a touch of sweetness with a dollop of whipped cream or a sprinkle of powdered sugar.
How To Store Lemon Curd Cheesecake?
- In The Fridge. Traditional Nigella Lemon Mousse can be refrigerated for 3 days in an airtight container. This keeps it creamy and fresh.
- In The Freezer. Nigella Lawson No Bake Lemon Curd Cheesecake is not recommended as it may alter the texture and affect the overall quality of the dessert.
How To Reheat Lemon Curd Cheesecake?
- No, Nigella Lawson’s No Bake Lemon Curd Cheesecake is meant to be served chilled and is not typically reheated. It is best enjoyed straight from the refrigerator to maintain its creamy texture and refreshing taste.
FAQs
What Is The Best Type Of Crust For This Cheesecake?
The best type of crust for this cheesecake is a buttery digestive biscuit or graham cracker crust.
How Do You Know When No-bake Lemon Curd Cheesecake Is Done?
No-bake lemon curd cheesecake is done when the filling is set and firm to the touch.
Can I Add Other Fruits To The Cheesecake, Such As Berries Or Mango?
Yes, you can add other fruits like berries or mango to the cheesecake for additional flavors and textures.
Can I Make This Cheesecake Without Using Any Sugar?
It is not recommended to make this cheesecake without any sugar, as it contributes to the desired taste and texture.
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Nigella Lawson No Bake Lemon Curd Cheesecake Nutrition Facts
Amount Per Serving
- Calories: 400 calories
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugars: 26g
- Protein: 5g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lawson No Bake Lemon Curd Cheesecake
Description
Nigella Lawson’s No Bake Lemon Curd Cheesecake is a tasty treat that combines the tartness of lemon with the creaminess of the cheesecake. This no-bake dessert is a refreshing mix of a buttery cookie base, a rich cream cheese filling, and tart lemon curd. Every tasty bite will be the perfect balance of flavors.
Ingredients
Instructions
- The digestive biscuits should be crushed until they resemble fine fragments. You can accomplish this by placing the ingredients in a plastic bag and using a rolling pin or food processor to crush them.
- Pour the melted butter over the biscuit crumbs and combine until every particle is coated.
- Spread the biscuit mixture evenly across the bottom of a 20cm springform cake pan using the back of a ladle. While you prepare the filling, refrigerate the crust so it can congeal.
- In a mixing basin, cream cheese, and confectioners’ sugar are beaten until smooth and creamy.
- Add the lemon curd and lemon zest to the cream cheese mixture, folding them in gradually until thoroughly combined.
- Whip the double cream in a separate basin until it forms soft peaks.
- Carefully incorporate the whipped cream into the cream cheese mixture until a light and feathery texture is achieved.
- Spread the filling evenly over the biscuit base in the cake pan using a spatula.
- Smooth the cheesecake’s top and refrigerate it for at least four hours or overnight to enable it to set completely.
- If desirable, you may garnish the cheesecake before serving it with additional lemon zest or dollops of whipped cream.
Notes
- Before preparing the filling, bring the cream cheese to ambient temperature to ensure a smooth and lump-free texture.
- Use freshly strained lemon juice to enhance the citrus flavor of the lemon curd.
- Allow the cheesecake to cool for the specified amount of time to ensure that it sets properly and attains the desired consistency.
- For a thicker crust, press the biscuit mixture with the back of a spatula into the bottom of the pan.
- Adjust the quantity of confectioners’ sugar in the filling to your liking if you prefer a sweeter cheesecake.