Zesty no-bake lemon ripple cheesecake

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This tasty treat will instantly be a family favourite! Source: Getty.

Refreshing lemon cheesecake has long been a favourite for family gatherings and meals with friends, and this tasty recipe is a real winner! Although it might not be the quickest of sweet treats to whip up, the effort is definitely worth it once you try the finished product.

Of course all lemon cheesecakes are mouthwateringly good, but this delicious recipe truly stands out thanks to the mix of flavours, with a classic cheesecake centre combined with zesty lemon curd filling. Serve this up when you’re expecting guests or if you’re simply in the mood for a gourmet dessert one evening. Yum!

Ingredients

  • 250g pkt plain sweet biscuits
  • 125g unsalted butter, melted
  • 1 teaspoon finely grated lemon rind
  • 60ml (1/4 cup) cold water
  • 3 teaspoons gelatine powder
  • 2 x 250g pkts cream cheese, at room temperature
  • 140g (2/3 cup) caster sugar
  • 2 tablespoons fresh lemon juice
  • 500ml (2 cups) thickened cream
  • 2 egg whites
  • 180g (1/2 cup) lemon curd

Method

  1. Add biscuits to bowl of a food processor. Process until finely crushed. Add butter and lemon rind to processor. Process until well combined. Use straight-sided glass to spread mixture over base and side of a 20cm (base measurement) springform pan. Press firmly down to secure. Cover with plastic wrap. Place in fridge for 30 minutes to chill.
  2. Meanwhile, place cold water in heatproof jug. Sprinkle with gelatine. Place jug in saucepan of simmering water. Stir gelatine for 2 minutes or until it dissolves. Set aside for 5 minutes to cool slightly.
  3. Beat cream cheese and sugar together with electric beaters in a bowl until smooth. Add lemon juice. Beat until combined. Use clean electric beater to beat cream in separate bowl until soft peaks form. Use clean electric beater to beat egg whites in separate bowl until soft peaks form. Stir gelatine mixture into cream cheese mixture until combined. Fold in cream and egg whites.
  4. Spoon half cheesecake mixture into prepared pan. Spoon over half lemon curd. Use a skewer to create a swirled effect. Repeat with remaining cheesecake mixture and lemon curd. Place cheesecake in fridge for 3-4 hours or overnight to set.

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