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Recipe: no-bake lemon swirl cheesecake

dessert
snacks
vegetarian
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Sit back, relax and serve yourself a slice of our no-bake lemon swirl cheesecake. The creamy filling, combined with the crunchy gingernut biscuit base and lemon curd topping makes for a zesty teatime treat. Accompanied with a strong cup of tea and gathering of foodie friends,  you can’t go wrong.

No-bake lemon swirl cheesecake

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Preparation Time30 MINUTES

Cooking Time0 MINUTES

Resting Time4 hours 0 MINUTES

Serves6

LevelEasy


ingredients

For the lemon swirl:

125ml lemon juice 

zest of 4 lemons

200g sugar

3 eggs

1 tsp of salt

1 tsp cornstarch

100g butter

For the base:

1 packet ginger nut biscuits

4 tbsp butter, melted

For the filling:

280g cream cheese

1 tsp vanilla extract

4 tbsp icing sugar, or to taste

250g mascarpone

250g full-fat yoghurt

 

1

Make the lemon swirl: Zest the lemons, and then juice them. Place all the ingredients for the lemon curd, apart from the butter, in a pot. Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released. Take off the heat and whisk in the butter. Pour into a medium sized bowl and allow to cool.

 

2

Make the tart base: Line the base of a 20cm springform tin with baking parchment. Place the ginger nut biscuits in a ziplock bag, ensure that the ziplock bag is well sealed. Use a rolling pin to crush the biscuits inside the bag until they are a fine, breadcrumb consistency. Place the biscuit crumbs in a bowl with the melted butter, and stir to combine. Place the biscuit crumb mixture in the bottom of a tart case and pres down firmly and evenly across the base. Allow to chill in the fridge while you make the filling. 

3

For the filling, beat the cream cheese with the vanilla and icing sugar until smooth. 

4

Add the mascarpone, followed by the yoghurt. Whisk to a smooth consistency.

5

Pour evenly into the tin. 

6

Add a few large dollops of coulis to the top and stir into the mixture. Dot ½ tsp-size dollops of the coulis in a spiral from the centre of the cheesecake in a circular motion to the outside. Run a chopstick through the dollops in a spiral. Leave to set in the fridge for at least 4 hours. Run a knife around the edge before removing from the springform tin to serve.

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Preparation Time30 MINUTES

Cooking Time0 MINUTES

Resting Time4 hours 0 MINUTES

Serves6

LevelEasy


ingredients

For the lemon swirl:

125ml lemon juice 

zest of 4 lemons

200g sugar

3 eggs

1 tsp of salt

1 tsp cornstarch

100g butter

For the base:

1 packet ginger nut biscuits

4 tbsp butter, melted

For the filling:

280g cream cheese

1 tsp vanilla extract

4 tbsp icing sugar, or to taste

250g mascarpone

250g full-fat yoghurt

 

1

Make the lemon swirl: Zest the lemons, and then juice them. Place all the ingredients for the lemon curd, apart from the butter, in a pot. Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released. Take off the heat and whisk in the butter. Pour into a medium sized bowl and allow to cool.

 

2

Make the tart base: Line the base of a 20cm springform tin with baking parchment. Place the ginger nut biscuits in a ziplock bag, ensure that the ziplock bag is well sealed. Use a rolling pin to crush the biscuits inside the bag until they are a fine, breadcrumb consistency. Place the biscuit crumbs in a bowl with the melted butter, and stir to combine. Place the biscuit crumb mixture in the bottom of a tart case and pres down firmly and evenly across the base. Allow to chill in the fridge while you make the filling. 

3

For the filling, beat the cream cheese with the vanilla and icing sugar until smooth. 

4

Add the mascarpone, followed by the yoghurt. Whisk to a smooth consistency.

5

Pour evenly into the tin. 

6

Add a few large dollops of coulis to the top and stir into the mixture. Dot ½ tsp-size dollops of the coulis in a spiral from the centre of the cheesecake in a circular motion to the outside. Run a chopstick through the dollops in a spiral. Leave to set in the fridge for at least 4 hours. Run a knife around the edge before removing from the springform tin to serve.

SHOW MORE
SHOW LESS

Sit back, relax and serve yourself a slice of our no-bake lemon swirl cheesecake. The creamy filling, combined with the crunchy gingernut biscuit base and lemon curd topping makes for a zesty teatime treat. Accompanied with a strong cup of tea and gathering of foodie friends,  you can’t go wrong.

No-bake lemon swirl cheesecake

1

Make the lemon swirl: Zest the lemons, and then juice them. Place all the ingredients for the lemon curd, apart from the butter, in a pot. Whisk on a medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released. Take off the heat and whisk in the butter. Pour into a medium sized bowl and allow to cool.

 

2

Make the tart base: Line the base of a 20cm springform tin with baking parchment. Place the ginger nut biscuits in a ziplock bag, ensure that the ziplock bag is well sealed. Use a rolling pin to crush the biscuits inside the bag until they are a fine, breadcrumb consistency. Place the biscuit crumbs in a bowl with the melted butter, and stir to combine. Place the biscuit crumb mixture in the bottom of a tart case and pres down firmly and evenly across the base. Allow to chill in the fridge while you make the filling. 

3

For the filling, beat the cream cheese with the vanilla and icing sugar until smooth. 

4

Add the mascarpone, followed by the yoghurt. Whisk to a smooth consistency.

5

Pour evenly into the tin. 

6

Add a few large dollops of coulis to the top and stir into the mixture. Dot ½ tsp-size dollops of the coulis in a spiral from the centre of the cheesecake in a circular motion to the outside. Run a chopstick through the dollops in a spiral. Leave to set in the fridge for at least 4 hours. Run a knife around the edge before removing from the springform tin to serve.

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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

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Leave A Comment

Kitty Hetheriton 1 year ago

Hi, love the recipe, but how do I Print it, even when I try to send it my email I just get a web address, I wish you would add a print the page/recipe only to your site, and here in America, we use cups and measuring spoons, unfortunately never learned grams or mls, maybe have both so here in America we can just look at the recipe with looking up and guessing how much to use.
Thank You so much, take care

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