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Mary Berry Lemon Curd Cheesecake Recipe
Saim Thour

Mary Berry Lemon Curd Cheesecake Recipe

A rich yet refreshing Mary Berry Lemon Curd Cheesecake featuring a crisp buttery biscuit base, silky cream cheese filling, and a glossy homemade lemon curd topping. Perfect for afternoon tea, celebrations, or as an elegant make-ahead dessert.
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Prep Time 25 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: british
Calories: 435
Ingredients Method Notes

Ingredients
  

For the Biscuit Base

  • 250 g digestive biscuits crushed
  • 125 g unsalted butter melted
For the Cheesecake Filling
  • 500 g full-fat cream cheese room temperature
  • 125 g icing sugar
  • 250 ml double cream
  • 2 tbsp lemon zest
  • 5 tbsp fresh lemon juice
  • 1 tsp vanilla extract
For the Lemon Curd Topping
  • 200 g homemade or good-quality lemon curd
Optional Decoration
  • Fresh raspberries
  • Fresh blueberries
  • Lemon slices
  • Lemon zest curls
  • Icing sugar for dusting
  • Fresh mint leaves

Method
 

  1. Crush the digestive biscuits into fine crumbs and mix with the melted butter until the mixture resembles wet sand. Press firmly into the base of a 20–23cm springform tin and chill for 30 minutes.
  2. Beat the cream cheese and icing sugar until completely smooth. Add the vanilla extract, lemon zest, and fresh lemon juice.
  3. Whip the cold double cream until soft peaks form, then gently fold it into the cream cheese mixture until light and fluffy.
  4. Spread the filling evenly over the chilled biscuit base and smooth the surface using a spatula.
  5. Warm the lemon curd slightly until spreadable, then spoon or swirl it over the cheesecake.
  6. Cover with cling film and refrigerate for at least 6 hours, preferably overnight.
  7. Carefully remove the cheesecake from the tin, decorate with fresh berries, lemon zest curls, lemon slices, and a light dusting of icing sugar before serving.

Notes

  • Always use full-fat cream cheese for the best texture.
  • Chill overnight for cleaner slices.
  • Warm the lemon curd slightly before swirling.
  • Whip the cream only to soft peaks.
  • Press the biscuit base firmly to prevent crumbling.
  • Use a hot knife wiped clean between slices.