Lemon Cheesecake

A classic no-bake lemon cheesecake with a buttery biscuit base, creamy mascarpone filling, and a fresh summer fruit sauce.

Vegetarian Dessert Cheesecake No-Bake Lemon

Estimated Nutrition

Calories

677.5

kcal / serving

5420 kcal total

Carbs

45.1g

per serving

361.2 g total

Fat

52.8g

per serving

422.5 g total

Protein

6.6g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

Plus extra to taste

tbsp

Icing Sugar

tbsp

Icing Sugar

For sauce, to taste

Dairy

Butter

Melted

700

Mascarpone Cheese

Room temperature

Fruits

piece

Lemon

Juice and zest

450

Summer Fruits

Frozen and defrosted

GrainsCereals

piece

Digestive Biscuits

Crushed

NutsSeeds

bunch

Mint

For garnish

Other

tbsp

Honey

Clear

Method

Brush a 23cm springform tin with melted butter and line with greaseproof paper.

Mix crushed biscuits with melted butter and honey until combined.

Press the biscuit mixture into the tin and chill in the fridge.

Mix mascarpone, lemon juice, zest, and caster sugar until just combined.

Spread the filling over the base and chill for at least 2 hours.

Remove the cheesecake from the tin using a hot cloth or blowtorch.

Blend most of the fruit with icing sugar and pass through a sieve.

Garnish with mint and remaining berries, then serve with the fruit sauce.