Lemon and White Chocolate Cheesecake
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
Servings: 8 yield(s)
Prep Time: 330 mins
Ingredients
    For the biscuit base
  • 300 g digestive biscuits
  • 150 g unsalted butter
    • For the cheesecake filling
  • 300 g white chocolate (melted)
  • 500 g full-fat cream cheese
  • 125 g icing sugar
  • 2 lemons (juice of 2 lemons, zest of 1)
  • 300 ml double cream
  • 200 g lemon curd
Instructions
  1. 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.
  2. For the cheesecake filling, melt the chocolate in a bowl over a pan of simmering water, set aside and leave to cool.
  3. In a large bowl whisk together the cream cheese, icing sugar, lemon juice and zest until smooth. Now mix in the cream until thickened.
  4. Pour in the cooled white chocolate and lemon curd, fold through.
  5. 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!