• RomyL

No-Bake Lemon Cheesecake

Makes 8 - 10 Slices

 

You guys. The things I do for you. Like eat cheesecake. I have to taste test... extensively... so if I go up a dress-size, know I do it all for you. Anyways, blame game over. This cheesecake is so easy and ridiculously delicious. I didn't expect it to be so good but I guess I should've expected it. I mean, cream cheese, whipped cream, lemon curd, butter, cookies. Obviously it tastes good.


I'm currently writing this from outside a fitness studio - clearly not compensating for all the cheesecake ABSOLUTELY NOT. Literally going to upload this then do a HIIT class. But seriously guys - don't feel like you have to do a HIIT class after eating this...


Feel like you have to do 5.

PRO TIPS

  • Again... all my recipes have to be consumed by me and 2 maybe 3 other people. So I tend to make smaller versions of things. If you have to make a cheesecake for a larger group of people, just double the recipe. Simple.

  • You can just buy store-bought lemon curd from like Waitrose or something if you don't want to make your own.

  • Don't forget to put baking paper down so that it'll lift out of the tin. MY BIGGEST MISTAKE. I just had to eat it with a spoon straight outta the tin oh well.


Recipe


Ingredients

  • 8 digestives

  • 1/2 cup of melted butter

  • 300g of cream cheese

  • 2/3 cup - 1 cup icing sugar (depends on how sugary you like it)

  • 1 teaspoon of vanilla bean paste

  • 300ml double cream

  • 1 cup of lemon curd (I used Jaimie Olivers recipe because I couldn't be arsed to make create my own recipe)


Method

  1. Crush 7 of your digestives via whichever method you like. I put them in a resealable bag and bash them with a rolling pin. Mix in the melted butter. In a lined cake pan, press down the biscuit base with your hands. Put in the fridge to cool down,

  2. Meanwhile whip your cream cheese, vanilla bean paste, and icing sugar together until combined and a bit lighter in texture.

  3. Whip 150mls of the double cream into soft peaks. Fold this in to your cream cheese mixture.

  4. Spoon and spread the cream cheese mixture over the cookie base. Swirl in two tablespoons of lemon curd.

  5. Leave in the fridge to set for at least 1 hour (but preferably 4).

  6. Whip the rest of your cream before serving.

  7. Pour the remaining lemon curd over the top of the cheese cake. Then spoon the whipped cream on top. Crush the last digestive over the top. SERVE AND ENJOY!


Stay Salty,


Romy xx

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