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Mary Berry Lemon Curd Cheesecake Recipe

Mary Berry Lemon Curd Cheesecake Recipe

Mary Berry's lemon curd cheesecake has a swirl of homemade lemon curd through the cream filling — the most vivid, most impressive lemon cheesecake.
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Prep Time 25 minutes
Resting Time 8 hours
Total Time 8 hours 25 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 500
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 300 g digestive biscuits crushed
  • 150 g unsalted butter melted
  • 1 tbsp caster sugar
  • Lemon Curd Filling:
  • 600 g full-fat cream cheese room temperature
  • 100 g icing sugar sifted
  • 300 ml double cream cold
  • 1 tsp vanilla extract
  • Juice of 1 large lemon
  • Zest of 2 unwaxed lemons
  • 200 g good quality lemon curd room temperature
  • Decoration:
  • 3 tbsp extra lemon curd warmed
  • Zest of 1 unwaxed lemon
  • Fresh berries optional
  • Icing sugar for dusting

Method
 

  1. Press biscuit base very firmly into a 23cm springform tin. Refrigerate 30 minutes.
  2. Beat room-temperature cream cheese and icing sugar until smooth. Add vanilla, lemon juice, and zest — beat briefly.
  3. Whip cold cream to soft peaks. Fold into cream cheese mixture in two additions until just combined.
  4. Dot room-temperature lemon curd over filling in 5–6 places. Fold through with 4–5 broad sweeping folds — distinct swirls, not evenly blended.
  5. Spoon onto base. Spread gently — preserve the swirls. Cover loosely. Refrigerate overnight.
  6. Release tin. Drizzle warmed lemon curd over top. Scatter lemon zest and berries. Dust with icing sugar.

Notes

Fold lemon curd through with 4 to 5 broad folds only — restraint gives beautiful swirls.
Use 100g icing sugar not 150g — the lemon curd adds its own sweetness.
Lemon curd must be at room temperature before swirling — cold curd is too stiff.
Be generous — 200g of lemon curd should be clearly visible and clearly tasted.
Refrigerate overnight — the lemon curd adds moisture and needs the full set time.
Freeze without decoration for up to 2 months.
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