This Lemon and Rasberry Cheesecake is a luxurious no-bake cheesecake. It is super easy to make and a real delight to eat. It is a fabulous (no)bake that is perfect for making in advance of a celebration dinner or a party.
We enjoyed this Lemon and Raspberry Cheesecake on Easter Sunday, thanks to my lovely Mammy. The lemon zest and lemon curd add a delicious “zing” to the cheesecake. A lovely fresh-tasting dessert that we’ll definitely be making again.
A cheesecake is a luxurious dessert. It’s a treat to be enjoyed. To ensure the cheesecake sets don’t try to reduce the fat content by using low-fat cream cheese or yogurt, it won’t be the same. Similarly, don’t skimp on the butter when making the base. A lack of butter will result in a crumbly base and a deconstructed cheesecake.
Hope you enjoy!
200g Digestive Biscuits, crushed
340g full-fat cream cheese
250ml double cream
5 tbsp caster sugar
2 X Super Valu Sicilian lemon yogurts
1 jar of lemon curd (or approx. 300g homemade lemon curd)
Zest of 2 lemons
300g fresh raspberries
2 tbsp icing sugar
Make the base by melting the butter and mixing into the crushed biscuits. Press into a springform cheesecake tin and leave in the fridge to set while preparing the filling.
To make the filling, beat together the cream cheese, cream and sugar until thick. Continue beating and add in the yogurts, lemon curd (reserving 2 tbsp) and lemon zest.
By hand, fold in three-quarters of the raspberries.
Tip the filling over the biscuit base and smooth over. Swirl in the remaining lemon curd and set in the fridge overnight.
Before serving, sprinkle the icing sugar over the remaining raspberries and allow to macerate before piling on top of the cheesecake.