Mary Berry Lemon Curd Cheesecake Recipe

This Mary Berry Lemon Curd Cheesecake is a beautifully balanced dessert with a crisp buttery base, a smooth creamy filling, and a bright, tangy lemon curd topping. It has a rich yet refreshing flavour, making it perfect for both special occasions and simple weekend treats. The texture is silky and light, with just the right amount of sweetness. This is an easy-to-moderate recipe that takes around 1 hour to prepare plus chilling time.

Ingredients

For the base

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted

For the filling

• 500g full-fat cream cheese
• 100g icing sugar
• 1 tsp vanilla extract
• 300ml double cream
• Zest of 1 lemon
• 2 tbsp lemon juice

For the topping

• 200g lemon curd
• Fresh berries or lemon slices, to decorate (optional)

How to Make Mary Berry Lemon Curd Cheesecake

• Prepare the base: Crush the digestive biscuits into fine crumbs and mix with melted butter until fully combined. Press firmly into the base of a 20cm springform tin. Chill in the fridge for 30 minutes to set.
• Prepare the filling: In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy with no lumps.
• Whip the cream: In a separate bowl, whip the double cream to soft peaks, then gently fold it into the cream cheese mixture.
• Add lemon flavour: Stir in the lemon zest and lemon juice, mixing gently to keep the filling light and airy.
• Assemble the cheesecake: Spoon the filling over the chilled base and smooth the top with a spatula.
• Chill: Refrigerate the cheesecake for at least 6 hours or overnight until fully set.
• Add topping: Spread the lemon curd evenly over the top just before serving and decorate as desired.

Tips

How do I get a perfectly smooth filling?

Make sure the cream cheese is at room temperature before mixing. This prevents lumps and ensures a silky texture.

Why is my cheesecake not setting?

This usually happens if it hasn’t chilled long enough. Leave it in the fridge overnight for best results.

Can I make it less tangy?

Reduce the lemon juice slightly and balance with a bit more icing sugar if you prefer a milder flavour.

How do I remove it cleanly from the tin?

Run a warm knife around the edge before releasing the springform tin for neat sides.

Serving Suggestions

• Serve chilled with fresh berries
• Add a dollop of whipped cream
• Pair with a cup of tea or coffee
• Garnish with lemon zest for extra brightness

Storage

At room temperature

Not suitable for storing at room temperature for more than 1 hour due to the dairy content.

In the refrigerator

Store in an airtight container in the fridge for up to 3 days. Keep it covered to maintain freshness.

Freezing

You can freeze the cheesecake without the topping for up to 2 months. Thaw overnight in the fridge and add lemon curd before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 32g
• Saturated Fat: 19g
• Sodium: 280mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Lemon Curd Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A creamy no-bake cheesecake with a buttery biscuit base, smooth lemon-infused filling, and a vibrant lemon curd topping.

Ingredients

• 200g digestive biscuits, crushed

• 100g unsalted butter, melted

• 500g cream cheese

• 100g icing sugar

• 1 tsp vanilla extract

• 300ml double cream

• Zest of 1 lemon

• 2 tbsp lemon juice

• 200g lemon curd

Directions

• Mix crushed biscuits with melted butter and press into a tin. Chill until firm.
• Beat cream cheese, icing sugar and vanilla until smooth.
• Whip cream and fold into the mixture.
• Stir in lemon zest and juice.
• Spread filling over base and smooth top.
• Chill for at least 6 hours or overnight.
• Top with lemon curd before serving.

Notes

• Chill overnight for best texture.
• Use full-fat cream cheese for a rich result.
• Add topping just before serving.