Dreamy Lemon Cheesecake Recipe for Tangy-Sweet Bliss

Crafting a delightful lemon cheesecake promises a zesty adventure in dessert making.

Creamy textures blend with bright citrus notes for an unforgettable treat.

Soft cream cheese provides a luxurious base that melts smoothly on your palate.

Tangy lemon zest cuts through rich sweetness, creating perfect balance.

Delicate graham cracker crust adds wonderful crunch and depth to each heavenly bite.

Kitchen magic happens when simple ingredients transform into something spectacular.

You’ll want to savor every single magical slice of this incredible dessert.

What Makes Delia Smith Lemon Cheesecake Recipe Shine

• Simplify Dessert Making: No baking required, making this lemon cheesecake a stress-free treat for home cooks of all skill levels.
• Burst with Citrus Flavor: Fresh lemon zest and juice create a bright, tangy profile that transforms a classic dessert into a refreshing experience.
• Quick Crowd-Pleaser: Minimal ingredients and straightforward steps mean you can prepare this dessert quickly for unexpected guests or family gatherings.
• Versatile Crowd-Friendly Option: Perfect for summer parties, potlucks, or casual family dinners, this no-bake cheesecake suits multiple occasions and dietary preferences.

Everything in Delia Smith Lemon Cheesecake Recipe

• Digestive Biscuits: A classic British cookie that provides a buttery and crumbly foundation for the cheesecake.
• Butter: Creates a rich and binding element for the biscuit base.
• Sugar: Adds sweetness and helps the base hold together.

• Mascarpone Cheese: A smooth, creamy Italian cheese that gives the cheesecake its luxurious texture and rich flavor.
• Caster Sugar: Helps sweeten the filling and provides a delicate, fine texture.
• Lemon Zest, Lemon Juice: Adds bright, citrusy flavor and tanginess to the cheesecake.

• Baking Paper: Used to line the tin and help with easy removal of the cheesecake.

How to Create Delia Smith Lemon Cheesecake Recipe

Step 1: Pulverize Graham Crackers

Grab graham crackers and transform them into fine crumbs using a food processor or place them in a sealed plastic bag and crush with a rolling pin until they become a sandy texture.

Step 2: Create Buttery Biscuit Base

• Granulated sugar
• Crushed graham cracker crumbs

Stir until ingredients are perfectly combined and resemble wet sand.

Step 3: Prepare Cheesecake Pan

Line a springform pan with parchment paper, ensuring edges are smooth and fully covered.

Step 4: Form Cracker Crust

Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact layer. Use the back of a spoon or flat-bottomed glass to pack down the crust.

Step 5: Chill Crust

Place the pan in the refrigerator for 15-20 minutes to allow the base to set and become firm.

Step 6: Whip Creamy Filling

• Powdered sugar
• Fresh lemon zest
• Freshly squeezed lemon juice

Beat until the mixture is light, creamy, and free of lumps.

Step 7: Layer Filling

Carefully spread the lemon-infused mascarpone mixture over the chilled crust, smoothing the top with a spatula to create an even surface.

Step 8: Final Chill

Refrigerate the cheesecake for a minimum of 4 hours or preferably overnight to allow flavors to meld and texture to set perfectly.

Step 9: Serve and Enjoy

Remove cheesecake from refrigerator 10 minutes before serving. Slice with a clean, warm knife and garnish with optional lemon zest or fresh berries.

Tips for Making Delia Smith Lemon Cheesecake Recipe

• Crush Carefully: Use a rolling pin or food processor to create fine, uniform crumbs for a smooth, consistent base that holds together perfectly.
• Prevent Sticking: Line the tin with baking paper for easy removal and a clean slice when serving the cheesecake.
• Zest and Juice Smartly: Use fresh lemons and grate the zest before juicing to maximize flavor and ensure a bright, citrusy taste throughout the dessert.
• Chill Thoroughly: Allow the cheesecake to set completely for at least 4 hours or overnight to achieve the ideal creamy texture and firm consistency.
• Serve Chilled: Keep the cheesecake refrigerated until serving to maintain its perfect texture and prevent melting.

Creative Takes on Delia Smith Lemon Cheesecake Recipe

• Gluten-Free Lemon Cheesecake: Replace regular biscuits with gluten-free graham crackers or almond flour cookies for a celiac-friendly version.
• Vegan Citrus Delight: Swap mascarpone with cashew cream cheese, use coconut oil instead of butter, and add silken tofu for a plant-based alternative.
• Lime Zinger Cheesecake: Substitute lemon juice and zest with fresh lime for a tangy tropical flavor profile that adds a refreshing kick.
• No-Bake Raspberry Fusion: Mix in fresh raspberries or raspberry coulis to the mascarpone layer for a fruity summer-inspired cheesecake variation.

Pairing Choices for Delia Smith Lemon Cheesecake Recipe

• Pair Zesty Citrus Chardonnay: Crisp white wine complements the tangy lemon notes in the cheesecake, balancing its creamy richness with bright acidity.
• Create Fresh Berry Garnish: Top the cheesecake with raspberries or blueberries to enhance the dessert's citrus profile and add vibrant color contrast.
• Match Lavender Honey Drizzle: Delicate lavender-infused honey provides a subtle floral sweetness that beautifully rounds out the lemon's sharp flavor.
• Serve Limoncello Shot: Small shot of Italian lemon liqueur alongside the cheesecake intensifies the citrus experience and cleanses the palate between bites.

Keeping Delia Smith Lemon Cheesecake Fresh

• Store the lemon cheesecake in an airtight container with a tight-fitting lid, covering the top with plastic wrap to prevent moisture and absorb other refrigerator odors. Keep refrigerated for up to 5 days.
• Wrap the entire cheesecake tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Cut cheesecake into portions, wrap each slice separately in plastic wrap, and store in a freezer-safe container. Thaw individual slices in the refrigerator for 2-3 hours.
• Enjoy the cheesecake cold, as reheating may cause texture changes.

Questions on Delia Smith Lemon Cheesecake Answered

• Can I use a different type of cheese instead of mascarpone?

You can substitute mascarpone with cream cheese, which works equally well and provides a similar creamy texture for the cheesecake.

• How do I prevent the base from crumbling when I slice the cheesecake?

Use a sharp knife dipped in hot water and wipe it clean between each slice to get neat, clean cuts without disturbing the crumb base.

• Is it necessary to use fresh lemon juice or can I use bottled?

Fresh lemon juice is recommended as it provides a brighter, more vibrant citrus flavor compared to bottled juice, which can taste slightly muted or artificial.

• What kind of biscuits work best for the base?

Graham crackers, digestive biscuits, or shortbread cookies are excellent choices that create a delicious and sturdy base for the cheesecake.

Lemon Cheesecake Recipe

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4.7 from 38 reviews

• Total Time: 4 hours 20 minutes
• Yield: 6 1x

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Description

Creamy lemon cheesecake whispers summer’s sweet embrace with its silky texture and zesty punch. Citrus lovers will savor each refreshing bite, experiencing pure dessert bliss that dances between tangy brightness and smooth indulgence.

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Ingredients

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Main Ingredients:

• 350 grams (12.3 ounces) mascarpone cheese
• 110 grams (3.9 ounces) digestive biscuits
• 90 milliliters (3 fluid ounces) fresh lemon juice
• 1 lemon, zested
• 75 grams (2.6 ounces) caster sugar

Binding Ingredients:

• 50 grams (1.8 ounces) butter
• 25 grams (0.9 ounces) light soft brown sugar

Garnish/Optional:

(No additional ingredients in this category for this recipe)

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Instructions

1. Pulverize graham crackers into fine crumbs using a food processor or rolling pin, creating a uniform texture for the base.
2. Gently melt butter in a saucepan over low heat, then incorporate sugar and crushed biscuits, mixing until thoroughly combined.
3. Prepare a 20cm springform pan by lining the bottom with parchment paper, ensuring complete coverage.
4. Firmly press the buttery biscuit mixture into the pan’s bottom, creating an even, compact layer using the back of a spoon.
5. Refrigerate the base for 15 minutes to set and solidify.
6. In a large mixing bowl, whisk mascarpone cheese until smooth and creamy.
7. Gradually fold in caster sugar, freshly grated lemon zest, and tangy lemon juice, blending until the mixture becomes silky and uniform.
8. Carefully spread the lemony mascarpone filling over the chilled biscuit base, smoothing the surface with a spatula to eliminate air pockets.
9. Cover the cheesecake with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, to allow flavors to meld and texture to set.
10. Remove from refrigerator 10 minutes before serving to soften slightly, then slice and enjoy the creamy, zesty dessert.

Notes

• Crumble biscuits finely to create a smooth, even base that holds together perfectly without crumbling when sliced.
• Use room temperature mascarpone and lemon ingredients to ensure a silky, lump-free cheesecake texture with vibrant citrus flavor.
• Consider swapping regular biscuits with gluten-free alternatives for a celiac-friendly version, maintaining the same delightful crumbly base.
• Zest lemons before juicing to maximize flavor extraction and prevent waste, getting the most aromatic and tangy notes into your dessert.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 488 kcal
• Sugar: 32 g
• Sodium: 97 mg
• Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 90 mg