No-bake lemon cheesecake

This cheesecake is perfect for an after-dinner treat. It isn’t as sickly sweet as most desserts and has a refreshing taste that will make you want to go back for more.

A no-bake cheesecake is also one of the best dishes to make for a special event because it has very minimal preparation time. So, if you are swamped before a dinner party and you need an easy dessert, head straight for this one!

Ingredients

• 200g plain biscuits
• 125g butter, melted
• 500g spreadable cream cheese, softened
• 1/2 cup caster sugar
• 2 tbsp lemon zest, plus extra to serve
• 2 eggs
  Lemon Curd
• 2 tbsp lemon zest
• 1/4 cup lemon juice
• 1/2 cup caster sugar
• 40g butter, chopped, softened
• 2 egg yolks, lightly whisked

Method

1. Preheat oven to 180C. Grease a springform cake tin. Place biscuits in a food processor and pulse until finely chopped. Transfer to bowl and add butter. Mix to combine. Spoon into prepared tin. Press down to create a layer over base. Cool in refrigerator for 30 mins.
2. Combine cream cheese, sugar and lemon zest in a medium bowl. Beat with an electric mixer until smooth. Add eggs individually. Beat after each addition. Pour mixture over biscuit base. bake for 25-30 minutes until just set. Turn off oven and leave cheesecake in oven with door ajar for about 2 hours or until oven is completely cool. Chill in fridge for another 2 hours.
3. For lemon curd, combine lemon zest, sugar, butter and eggs in saucepan over low heat. Cook, stirring, for 5-10 minutes until mixture thickens. Strain through sieve onto flat tray. Pour curd over cheesecake. Chill in fridge. Serve cool.