Lemon Cheesecake
Bright, creamy, and irresistibly smooth, this lemon cheesecake is the perfect balance of tangy and sweet. With a buttery biscuit base and a luscious mascarpone filling infused with fresh lemon juice and curd, it’s a no-bake treat that comes together in minutes - then chills to perfection. Whether you're hosting a summer gathering or just craving a refreshing dessert, this easy cheesecake is guaranteed to impress.
Credited to: Coeliac UK
Kcal: 550.0
Serves 8
10 mins prep
4 mins cooking time
Ingredients
- 150g gluten free digestives biscuits*
- 75g butter
- 700g mascarpone cheese
- 2 lemons, zested and juiced
- 60g icing sugar
- 60g lemon curd
Notes: *Check Coeliac UK's Food & Drink Information for suitable products
Method
- Crush the digestive biscuits into crumbs.
- Melt the butter in a pan over a low heat. When the butter has melted, stir in the biscuit crumbs and coat them all in the butter.
- Press the mixture into base of an 8in tin.
- In a bowl, whisk the mascarpone cheese, lemon juice, icing sugar, and lemon curd until thick and smooth.
- Spoon onto the biscuit base and level the top. Add the zest to top.
- Chill in the fridge for at least 4 hours and up to 24 hours until firm.
Nutritional information per serving
Kcal
550
Fat
47.2g
Carbs
25g
Protein
6g
Fibre
4g
Sugars
14.7g
