Mary Berry Lemon Cheesecake Recipe

Name: Mary Berry Lemon Cheesecake Recipe
Prep time: 30 min
Ingredients: 200g digestive biscuits; 100g unsalted butter, melted; 400g full-fat cream cheese; 300ml double cream; 100g icing sugar; Zest of 2 lemons; 3 tbsp fresh lemon juice; 1 tsp vanilla extract; 150ml double cream, for topping

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This Mary Berry lemon cheesecake is a beautifully light and creamy dessert with a crisp biscuit base and a bright citrus flavour. The filling is smooth, rich, and delicately tangy thanks to fresh lemon, while the buttery base provides the perfect contrast in texture. It is an easy recipe that feels elegant enough for entertaining but simple enough for a weekend bake. From start to finish, it takes about 30 minutes to prepare plus chilling time for the perfect set.

Ingredients

For the Biscuit Base

200g digestive biscuits
100g unsalted butter, melted

For the Lemon Cheesecake Filling

400g full-fat cream cheese
300ml double cream
100g icing sugar
Zest of 2 lemons
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the Topping

150ml double cream, lightly whipped
Lemon slices or zest curls for decoration
Extra icing sugar for dusting (optional)

How to Make Mary Berry Lemon Cheesecake Recipe

Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Mix with butter: Place the crumbs in a bowl and stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
Form the base: Press the biscuit mixture firmly into the base of a 20cm springform tin, creating an even layer. Chill in the refrigerator for at least 20 minutes to firm up.
Prepare the filling: In a large mixing bowl, beat the cream cheese, icing sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
Whip the cream: In a separate bowl, whip the double cream until soft peaks form. Fold it gently into the cream cheese mixture until smooth and well combined.
Fill the cheesecake: Spoon the lemon filling over the chilled biscuit base and smooth the top with a spatula.
Chill to set: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set and firm enough to slice.
Decorate and serve: Before serving, spread lightly whipped cream over the top and decorate with lemon slices or zest.

Tips for the Best Lemon Cheesecake

How do I get a firm cheesecake that slices neatly?

Make sure the cheesecake chills for at least 4 hours. Overnight chilling gives the cleanest slices and the best texture.

Can I make the base more compact?

Press the biscuit mixture firmly into the tin using the back of a spoon or the base of a glass to ensure the base holds together well.

How can I make the lemon flavour stronger?

Add a little extra lemon zest rather than more juice, which keeps the filling thick while increasing the citrus aroma.

Why is my cheesecake too soft?

This usually happens if the cream was not whipped enough or if the cheesecake did not chill long enough. Ensure the cream reaches soft peaks before folding it in.

Serving Suggestions

Serve with fresh berries such as raspberries or strawberries
Add a spoonful of lemon curd on top
Pair with a cup of tea or fresh coffee
Dust lightly with icing sugar before serving

Storage

Room Temperature

Cheesecake should not be left at room temperature for more than 1 hour because of the dairy filling.

Refrigerator

Store covered in the refrigerator for up to 3 days. Keep it in an airtight container or wrap the tin well to prevent it absorbing other flavours.

Freezing

You can freeze lemon cheesecake without the topping for up to 2 months. Wrap tightly in cling film and foil. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 380 kcal
Carbohydrates: 28g
Protein: 5g
Fat: 28g
Saturated Fat: 16g
Sodium: 210mg

Nutrition values are estimates and may vary depending on the ingredients used.

FAQs

Can I make this cheesecake without baking?

Yes, this is a no-bake lemon cheesecake. It sets in the refrigerator rather than in the oven, making it quick and simple to prepare.

What biscuits work best for the base?

Digestive biscuits are traditional for this recipe, but you can also use graham crackers or shortbread biscuits for a slightly richer flavour.

Can I use bottled lemon juice?

Fresh lemon juice is recommended because it gives a brighter flavour and better aroma than bottled juice.

How do I remove the cheesecake neatly from the tin?

Use a springform tin and run a thin knife around the edge before releasing the sides. Chilling thoroughly helps it hold its shape.