Mary Berry Lemon Curd Cheesecake​ Recipe

This creamy Lemon Curd Cheesecake is made with crunchy ginger biscuits, rich mascarpone cheese, tangy lemon curd, and fresh lemon juice. The result is a luscious, velvety, and bright dessert that requires no baking and is perfect for a special occasion or a delightful summer gathering. This recipe makes a wonderful, eye-catching dessert, enough for 8 people.

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Lemon Curd Cheesecake Ingredients

For the Ginger Biscuit Base:

• 100g (≈31/2 oz) ginger biscuits, crushed
• 50g (≈13/4 oz) butter, melted

For the Filling:

• 500g (two 250g tubs) full-fat mascarpone cheese
• 325g jar of luxury lemon curd (about 11/3 cups)
• Juice of 1 small lemon

For Decoration (Optional):

• Fresh raspberries and blueberries
• Icing sugar (confectioners’ sugar), for dusting

How To Make Lemon Curd Cheesecake

1. Prepare the tin: Lightly grease and line the base of a 20cm (8in) round loose-bottomed cake tin with baking parchment.
2. Make the biscuit base: Place the crushed ginger biscuits in a bowl. Pour the melted butter over the crumbs and mix with a spoon until the biscuit crumbs are evenly coated.
3. Press the base: Tip the buttery crumbs into the prepared cake tin. Use the back of a spoon to firmly press the mixture into an even layer on the base only (do not press it up the sides). Place the tin in the refrigerator to chill while you make the filling.
4. Create the filling: In a large mixing bowl, combine the mascarpone cheese, the full jar of lemon curd, and the fresh lemon juice.
5. Mix until smooth: Using a rubber spatula or a wooden spoon (do not use an electric whisk, which can overmix the mascarpone), beat the mixture until it is completely smooth, thick, and well-combined. This should only take about a minute.
6. Assemble the cheesecake: Spoon the creamy filling on top of the chilled biscuit base. Use the back of a spoon or a palette knife to level the top smoothly.
7. Chill and set: Cover the tin lightly with plastic wrap and place it back into the refrigerator to chill for a minimum of 4 hours, or preferably overnight, to allow the cheesecake to firm up completely.
8. Decorate and serve: To serve, carefully remove the cheesecake from the tin, peeling off the baking parchment. Arrange it on a serving platter. Decorate the top with fresh raspberries, blueberries, and a light dusting of icing sugar.

Recipe Tips

• Use Full-Fat Ingredients: For a guaranteed set, you must use full-fat mascarpone cheese. Low-fat substitutes do not have enough fat content and will often result in a runny, unset cheesecake.
• Do Not Overmix the Filling: Mascarpone is delicate. Overmixing with an electric whisk can cause the mixture to split or become too thin, preventing it from setting properly. Use a spatula and beat just until smooth.
• Chill Completely: The minimum 4 hour chill time is crucial for this no-bake recipe to set firmly enough to slice cleanly. Making it the day before and chilling overnight is the best way to ensure success.
• The Ginger Biscuit Difference: Using ginger biscuits instead of traditional digestive biscuits adds a lovely, subtle spicy warmth that perfectly complements the bright, tangy lemon flavor.

What To Serve Lemon Curd Cheesecake

This bright, tangy cheesecake is rich enough to be the sole star of any dessert table. It pairs beautifully with simple fresh flavors that cut through the richness. Try serving slices alongside a simple bowl of mixed summer berries like strawberries and raspberries. For an added touch of luxury, offer a side of lightly whipped cream or a simple raspberry coulis (a quick sauce made from puréed berries). If serving for an afternoon tea, pair it with a strong Earl Grey or a black breakfast tea.

How To Store Lemon Curd Cheesecake Leftovers

• Refrigerate: Store the leftover cheesecake in an airtight container or keep it covered in the springform tin in the refrigerator for up to 3 days.
• Freeze: This cheesecake is not suitable for freezing as the texture of the mascarpone filling may become grainy or watery upon thawing.

Mary Berry Lemon Curd Cheesecake Nutrition Facts

• Calories: 550 kcal
• Total Fat: 40g
• Saturated Fat: 25g
• Cholesterol: 85mg
• Sodium: 100mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 5g

Frequently Asked Questions

• Can I use cream cheese instead of mascarpone? Yes, you can substitute full-fat soft cream cheese for the mascarpone. However, be aware that you may need to add a bit more lemon juice or an additional setting agent, like a small amount of gelatin, to ensure it sets as firmly as the original recipe.
• Why did my cheesecake filling not set? The two most common reasons are using low-fat ingredients or overmixing. Always use full-fat mascarpone and condensed milk if you choose that version. When mixing, beat the filling only until it is just smooth and creamy, then stop to prevent it from splitting. Also, ensure you chill it for the full recommended time.
• Can I make this cheesecake ahead of time? Yes, this is an excellent make-ahead dessert! You can prepare the entire cheesecake up to 24 hours in advance. Keep it covered in the refrigerator and only add the fresh fruit and icing sugar decoration just before you plan to serve it.

Try More Recipes:

• Mary Berry Crumble Cheesecake​ Recipe
• Mary Berry Raspberry And White Chocolate Cheesecake​ Recipe
• Mary Berry No Bake​ Vanilla Cheesecake