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Mary Berry Lemon Cheesecake Recipe

Mary Berry Lemon Cheesecake Recipe

Mary Berry's lemon cheesecake is a bright, creamy no-bake dessert with a buttery biscuit base and a zingy lemon filling.
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Prep Time 25 minutes
Setting Time 4 hours
Total Time 4 hours 25 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 495
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 300 g digestive biscuits crushed to fine crumbs
  • 150 g unsalted butter melted
  • 1 tbsp golden caster sugar
  • Lemon Filling:
  • 600 g full-fat cream cheese room temperature
  • 150 g icing sugar sifted
  • Zest of 2 large unwaxed lemons
  • Juice of 1½ large lemons about 5 tbsp
  • 300 ml double cream cold
  • 1 tsp vanilla extract
  • Decoration:
  • Lemon zest curls or thin lemon slices
  • Icing sugar for dusting
  • Fresh berries optional

Method
 

  1. Combine biscuit crumbs, melted butter, and caster sugar. Press firmly into a 23cm springform tin using a flat glass. Refrigerate 30 minutes until firm.
  2. Beat room-temperature cream cheese and icing sugar until smooth. Add lemon zest, lemon juice, and vanilla. Beat briefly.
  3. Whip cold double cream to soft peaks in a separate bowl. Fold into cream cheese mixture in two additions until just combined.
  4. Spoon onto chilled base. Spread evenly. Smooth with a hot palette knife. Cover loosely. Refrigerate overnight minimum.
  5. Run a palette knife around the edge. Release springform sides. Slide onto serving plate. Decorate with lemon zest, lemon slices, icing sugar, and berries. Serve.

Notes

Use full-fat cream cheese at room temperature — low-fat will not set.
Be generous with lemon — zest of 2 lemons and juice of 1½.
Whip cream to soft peaks only — not stiff.
Press the base very firmly with a flat glass.
Refrigerate overnight for the best set and cleanest slices.
Slice with a hot knife wiped between every cut.
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