Lemon No Bake Cheesecake
This no-bake lemon cheesecake with fresh berries and fruit is a fragrant and tempting make-ahead dessert that will have you doing more eating and entertaining than cooking. It's a simple cake that looks and tastes like a million bucks.
Servings 12 Servings
- 250 g digestive biscuits or graham crackers crushed
- 100 g butter melted and cooled
- 600 g soft cream cheese
- 1 lemon zest and juice
- 100 g icing sugar sifted
- 285 ml pot double cream whipped
- For the toppings
- Double cream or heavy cream whipped
- seasonal fruit
In a food processor, crumb the biscuits until they are the texture of sand, about 3 minutes. While the processor is mixing, add the melted butter in a steady stream to the crumbs. It should start to clump and look like wet sand. Pour the buttered crumb into the bottom of a prepared tin and press firmly into place and part way up the sides of the tin. Refrigerate for 1 hour to set firmly.
Whip the double or whipping cream to soft peaks and set aside.
Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese until it is light and fluffy. Add the sifted icing sugar and the lemon juice and zest. Mix until combined.
Gently fold the whipped cream into the cream cheese mixture being careful not to over mix and knock all the air out. Pour into the prepared tin and place in the fridge to set for at least 6 hours or overnight.
Unmould the cake by gently running a hot dry knife around the edge of the cake tin. Release the cake and top with extra whipped cream and fresh fruit.