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Mary Berry Lemon Cheesecake Recipe
Saim Thour

Mary Berry Lemon Cheesecake Recipe

A smooth and creamy no-bake lemon cheesecake inspired by Mary Berry, featuring a buttery digestive biscuit base and a fresh lemon filling. This easy make-ahead dessert is perfect for family gatherings, dinner parties, or any special occasion.
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: british
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g digestive biscuits crushed
  • 75 g unsalted butter melted
  • 40 g demerara sugar
For the Filling
  • 400 g full-fat cream cheese room temperature
  • 225 g full-fat soft cheese
  • 397 g full-fat condensed milk
  • 300 ml double cream
  • Zest of 2 lemons
  • Juice of 2 lemons
  • Zest of 1½ limes
  • Juice of 1½ limes
  • 100 g icing sugar
  • 1 tsp vanilla extract
For Decoration
  • Lemon slices
  • Lime slices
  • Lemon zest curls
  • Light dusting of icing sugar optional

Equipment

  • 20cm springform or loose-bottomed tin
  • Food processor or rolling pin
  • Large Mixing Bowl
  • Balloon whisk or electric mixer
  • Rubber Spatula
  • Measuring cups and spoons
  • Citrus Zester
  • Juicer

Method
 

  1. Crush the digestive biscuits into fine crumbs and mix with the melted butter and demerara sugar.
  2. Press the mixture firmly into a lined 20cm springform tin and chill for 30 minutes.
  3. Beat the cream cheese, soft cheese, condensed milk, icing sugar, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until smooth.
  4. Whip the double cream to soft peaks and gently fold it into the cheesecake mixture.
  5. Spoon the filling onto the chilled biscuit base and smooth the top.
  6. Cover and refrigerate for at least 6 hours or overnight until fully set.
  7. Remove from the tin and decorate with lemon slices, lime slices, lemon zest curls, and a light dusting of icing sugar before serving.

Notes

  • Fresh lemon juice gives the brightest citrus flavour.
  • Chill overnight for the cleanest slices.
  • Use a hot knife for neat servings.
  • Store covered in the refrigerator for up to 3 days or freeze for up to 2 months.