Lemon cheesecake is the perfect summer dessert, and this no-bake recipe from Charlotte Oates is a simple yet delicious way to make it
Cheesecake stands as the ultimate summer pudding, ideal for finishing off barbecues and picnics. Charlotte Oates, the cooking expert behind Charlotte’s Lively Kitchen, has created a straightforward yet delicious recipe for a tangy lemon cheesecake that needs just 15 minutes of preparation before it firms up beautifully in the fridge, reports the Express.
Charlotte said: “A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice. It’s unbelievably moreish.”
Charlotte’s fans have been swift to shower her blog with compliments, praising the uncomplicated approach of the recipe and its fool-proof charm as an easy dessert option. One said: “Best lemon cheesecake recipe I’ve ever tried.”
How to make lemon cheesecake
Ingredients
For the cheesecake
- 280ml of double cream
- 250g of cream cheese
- 100g of digestive biscuits
- 100g of caster sugar
- 40g of butter
- Two lemons (zest and juice)
For decoration
- 75ml of double cream
- Four slices of lemon
Kitchen equipment needed
- Round lose-bottomed cake tin
- Greaseproof baking paper
- Piping bag with star nozzle
Method
Start by covering your cake tin with baking parchment. Melt the butter in a pan on the hob, stirring continuously; this should take just a few minutes.
Once melted, take off the heat. Bash digestive biscuits into fine crumbs by putting them in a bag and hammering them with a rolling pin or similar tool.
Combine these crumbs completely with the melted butter.
Pour the biscuit mixture into your lined tin, pushing down hard with the back of a spoon to form an even base, then pop it in the fridge to set whilst you make the cheesecake filling.
Firstly, zest the lemons finely and squeeze out their juice until you have five teaspoons, then put it aside for later.
Pour the double cream into a bowl and whisk until soft peaks form, then mix in the cream cheese, caster sugar, lemon zest and juice, stirring until it’s smooth and well combined.
Remove the tin from the fridge and gradually layer in the lemon mixture until the tin is fully filled with no gaps. Use the back of a spoon or palette knife to even out the top.
Put the tin back into the fridge and let it set for at least two hours, only taking it out when you’re ready to serve.
For a spectacular finish, whip up some double cream until it forms stiff peaks. Transfer it into a piping bag fitted with a star nozzle and pipe eight small swirls of cream around the edge of the cheesecake, crowning each swirl with a slice of lemon.
Your no-bake lemon cheesecake is now ready to be served and enjoyed.
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