Lemon Curd Cheesecake

    11 hours 30 minutes

    I make my own lemon curd for this mascarpone cheesecake while it's chilling in the fridge. You could use lemon curd from the supermarket but the homemade one is easier and tastes much better. This cheesecake is best if its left to chill overnight.

    22 people made this

    Serves: 10 

    • For the crust
    • 250g plain sweet biscuits
    • a handful of dark brown sugar
    • 60g unsalted butter
    • For the filling
    • 400g mascarpone
    • 300ml whipping cream
    • 1 cup (220g) caster sugar
    • 1 lemon - zest, and juice of half
    • Lemon curd topping
    • 60g unsalted butter
    • 1 cup (220g) caster sugar
    • 2 1/2 lemons - zest and juice
    • 2 eggs

    Preparation:1hour30min  ›  Extra time:10hours chilling  ›  Ready in:11hours30min 

    1. Put the plain sweet biscuits into a bag and bash with a rolling pin into crumbs. Melt the butter and brown sugar in a saucepan and when melted mix with the biscuit crumbs. If you find they are not well coated, melt more butter and add this. When the biscuit mixture is well coated press into a deep 23cm round cake tin. Place in the fridge to cool.
    2. Mix together the mascarpone, lemon zest and juice and caster sugar. Beat the whipping cream in a separate bowl to form firm-ish peaks. Add the whipped cream to the mascarpone mixture, beat until smooth.
    3. Pour the cheese mixture onto the biscuit base and smooth with a spatula. Put in the fridge for 1-2 hours.
    4. To make the lemon curd; add the butter and sugar to a glass bowl and place the bowl over a pot of simmering water. Once the butter has melted add the lemon zest and juice. Keep stirring until mixed.
    5. Beat together the eggs and slowly add these to the glass bowl stirring constantly but not too fast.
    6. Keep the bowl over the water and keep stirring for around 30 minutes. Eventually the mixture will thicken and the spoon will leave a trace through the mixture allowing you to see the bowl.
    7. Empty the lemon curd into a container and allow to cool this will take at least 90 minutes. Do not add to cheesecake while hot.
    8. When cool, smooth the curd over the top of the cheesecake and allow to set overnight.

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    Reviews in English (7)


    When making any non bake cheesecake, I tend to find that digestive biscuits are the best option avalible, they have the right texture and how you would expect the base to look. If you want the best result but want a bit more omffhh use chocolate digestives  -  25 Jul 2011  (Review from Allrecipes UK & Ireland)


    Wasn't quite as solid as i would have like but was absolutely delicious. So thought all my colleagues.  -  03 May 2012  (Review from Allrecipes UK & Ireland)


    Used different ingredients. Try ginger nut biscuits for base on their own or mixed in with digestives.  -  05 Apr 2010  (Review from Allrecipes UK & Ireland)