Lemon cheesecake

This classic lemon cheesecake is a no-bake, make-ahead wonder. Creamy mascarpone and zingy lemon sit atop a buttery biscuit base, with a vibrant fruit sauce for a refreshing finish—all ready in under 30 minutes.

By James Martin
From Saturday Kitchen

---

This lemon cheesecake is rich and creamy, with a biscuit base and fruit topping. It’s a treat best enjoyed in moderation as part of a balanced diet.

---

---

Ingredients

For the biscuit base

• 10 digestive biscuits
• 75g (3oz) butter, melted
• 1 tbsp clear honey

For the filling

• 700g (1½ lb) mascarpone cheese
• 2 lemons, juice and zest
• 200g (7oz) caster sugar, plus more to taste
• 4 tbsp icing sugar
• Mint, to garnish

For the sauce

• 450g frozen summer fruits, defrosted
• Icing sugar, to taste

---

Method

1. Prepare the Base
   1. Brush the bottom of a 23cm/9in springform cake tin with some melted butter and line with greaseproof paper.
   2. Crush the digestive biscuits and place in a bowl. Add the melted butter and honey, stirring until well combined.
   3. Press the mixture evenly into the base of the tin, smoothing with the back of a spoon. Chill in the fridge while you make the filling.
2. Make the Filling
   1. In a bowl, gently mix the mascarpone cheese, lemon juice and zest, and caster sugar until just combined. Avoid overmixing to prevent splitting.
   2. Taste and add more sugar if needed.
   3. Spoon the mixture onto the chilled biscuit base and smooth the top. Chill in the fridge for at least 2 hours.
3. Release the Cheesecake
   1. When ready to serve, run a hot cloth or blowtorch around the outside of the tin to loosen, then gently remove the cheesecake.
4. Make the Fruit Sauce
   1. Blend most of the summer fruits with icing sugar (to taste) in a food processor until smooth.
   2. Pass the sauce through a sieve for a silky finish.
5. Finish and Serve
   1. Place the cheesecake on a serving plate. Decorate with mint and spoon the fruit sauce around the sides.
   2. Scatter the remaining berries on top for a colourful finish.

Tip: Chill the cheesecake well for clean slices. Adjust sugar in the filling and sauce to your taste.

---

What can you serve with this

1. Fresh berries – Add extra colour and a burst of freshness.
2. Lemon zest curls – Intensify the citrus aroma and look beautiful on top.
3. Whipped cream – For an even richer and softer finish.
4. Shortbread biscuits – Offer a crunchy contrast to the creamy cheesecake.
5. Mint sprigs – Add a refreshing, aromatic touch.

---

FAQs for Lemon Cheesecake

• Can I make lemon cheesecake ahead of time? – Yes, it’s best made a day ahead to chill and set fully.
• How long does no-bake cheesecake last in the fridge? – It keeps for up to 3 days, covered.
• Can I freeze lemon cheesecake? – Yes, freeze without the fruit sauce for up to 1 month. Defrost in the fridge before serving.
• What can I use instead of mascarpone? – Cream cheese or ricotta can be used, but mascarpone gives the creamiest texture.
• How do I stop the filling from splitting? – Mix gently and avoid overbeating the mascarpone.
• Can I use fresh fruit for the sauce? – Absolutely, use any fresh berries you like.
• How do I get clean slices? – Use a hot, sharp knife and wipe between cuts for neat portions.
• Is this recipe gluten-free? – Use gluten-free biscuits for the base to make it gluten-free.
• Can I reduce the sugar? – Yes, adjust both caster and icing sugar to taste.
• What size tin should I use? – A 23cm/9in springform tin is ideal for this cheesecake.

---

Nutri-score Health Check

This lemon cheesecake scores a Nutri-Score of C. It’s rich and creamy, with moderate sugar and fat, but also provides calcium and some fruit.

Positive Factors

• Mascarpone provides calcium and creaminess.
• Lemon and summer fruits add vitamin C and colour.

Negative Factors

• Sugar and butter increase calories and saturated fat.
• Digestive biscuits are refined and low in fibre.

Nutri-Score calculated from the recipe ingredients and is only a guide.