Description
Jamie Oliver’s No Bake Lemon Cheesecake is a simple and refreshing dessert made with a biscuit base and a tangy lemon-flavored cream cheese filling. It’s set in the fridge without the need for baking, making it a perfect dessert when you want something easy and impressive.
Ingredients
For the Base:
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- 250g digestive biscuits (crushed)
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- 100g unsalted butter (melted)
For the Filling:
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- 400g cream cheese (room temperature)
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- 100g icing sugar
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- 300ml double cream
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- Zest and juice of 2 lemons
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- 1 teaspoon vanilla extract
For Garnish (Optional):
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- Extra lemon zest or lemon slices
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- Fresh berries (optional)
Instructions
In a bowl, mix the crushed digestive biscuits with the melted butter until the mixture resembles wet sand. Press the biscuit mixture evenly into the bottom of a springform cake tin (about 20cm/8 inches in diameter) to form the base. Use the back of a spoon to compact it firmly. Place the tin in the fridge to chill while you make the filling.
In a large bowl, beat the cream cheese, icing sugar, lemon zest, and lemon juice together until smooth and creamy. You can use an electric mixer or a hand whisk to ensure the mixture is well combined.
In a separate bowl, whip the double cream until soft peaks form. Be careful not to over-whip, as you want the cream to remain light and fluffy.
Gently fold the whipped cream into the cream cheese mixture using a spatula or spoon. Fold it until the mixture is smooth and fully combined, with no streaks of cream visible.
Remove the chilled biscuit base from the fridge. Spoon the lemon cheesecake mixture onto the biscuit base and spread it out evenly, smoothing the top with a spatula. Once assembled, cover the cheesecake with plastic wrap and place it back in the fridge to set for at least 4 hours or overnight.
Once the cheesecake has been set, carefully remove it from the springform tin. Garnish with extra lemon zest, lemon slices, or fresh berries if desired. Slice and serve chilled.