Luxurious Lemon Curd Cheesecake

Luxurious Lemon Curd Cheesecake


  • 225g digestive biscuits
  • 100g melted butter
  • 250g mascarpone
  • 600g soft cheese
  • 2 eggs, plus 2 yolks
  • Zest 3 lemons, juice of 1
  • 4tbsp plain flour
  • 175g caster sugar
  • For the topping:
  • 150g soured cream
  • 3tbsp Our Classic Lemon Curd
  • Handful raspberries, to serve (optional)

Print Recipe


  1. Heat oven to 180°C/fan 160°C/gas 4. Line the bottom of a 23cm springform tin with greaseproof baking paper. Add the biscuits and melted butter into a blender, or use a rolling pin and grind into fine crumbs. Press into the tin and chill.
  2. Whisk all the other ingredients in a large bowl until combined, pour into the tin and bake for 35-40 minutes until the cheesecake has a uniform wobble.
  3. Switch off the oven and leave the cake inside until cool.When completely cool, remove from the tin and top with soured cream and lemon curd. Decorate however you like.
  • Serves 8
  • Prep time: 10 minutes
  • Cook time: 40 minutes

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