Lemon and White Chocolate Cheesecake

Yields: 8 Servings Difficulty: Easy Prep Time: 5 Hr 30 Mins

A delicious, sweet and easy to make no-bake cheesecake. The combination of tangy lemon and rich white chocolate is hard to beat!

If you have time homemade lemon curd is best with this recipe – try the Best Recipes UK Homemade Lemon Curd


0/8 Ingredients
Adjust Servings
    For the biscuit base
  • For the cheesecake filling


0/5 Instructions
  • For the biscuit base, blitz the biscuits in a food processor until you have a fine crumb. Add the melted butter and blitz a few times until fully combined. Tip the biscuit base into an 23cm deep springform tin and press down firmly.
  • For the cheesecake filling, melt the chocolate in a bowl over a pan of simmering water, set aside and leave to cool.
  • In a large bowl whisk together the cream cheese, icing sugar, lemon juice and zest until smooth. Now mix in the cream until thickened.
  • Pour in the cooled white chocolate and lemon curd, fold through.
  • Pour over the biscuit base, smooth over and place in the fridge for 5-6 hours to thoroughly set. Keep refrigerated and serve chilled. Enjoy!

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