No-bake lemon ripple cheesecake

Practically any kind of cheesecake is perfectly delicious, but this lemon ripple version might be one of the best you’ll ever try. The recipe uses a classic combination of cream cheese and thickened cream for that amazingly rich taste, but has a zesty lemon curd swirled throughout for a fresh burst in every bite. It’s perfect for summer entertaining and makes a great alternative dessert to serve the family on Christmas day. You can serve this cheesecake on it’s own or paired with a scoop of vanilla ice cream on the side. Enjoy!

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 processor. Process until finely crushed. Add butter and lemon rind. Process until well combined. Press biscuit mixture firmly over base and sides of a 20cm (base measurement) springform pan. Cover with plastic wrap and refrigerate 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 dissolved. Set aside for 5 minutes to cool slightly.
3. Use electric beaters to beat cream cheese and sugar in bowl until smooth. Add lemon juice and beat until combined. Use clean electric beater to beat cream in a a separate bowl until soft peaks form. Use clean electric beater to beat egg whites in another 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. Repeat with the remaining cheesecake mixture and lemon curd. Smoothen top with back of spoon. Place cheesecake in fridge for 3-4 hours or overnight to set.