Deep Lemon Curd and Raspberry No-Bake Cheesecake

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Cheesecake!
Deep Lemon Curd and Raspberry No-Bake Cheesecake! Booyah!
Don’t you love a good no-bake cheesecake? They’re easy to make, luxurious and utterly stunning when finished. Of course they taste great too.
I think I can safely say I’ve mastered them now and I make them rather a lot, especially for my baking club meetings. I even developed a recipe for a vegan cheesecake that tastes just as good.
Why not make one this Easter Sunday for your family or friends? 

 

Vegan no-bake cheesecake

My lemon curd and raspberry no-bake cheesecake contains dairy, so it’s not suitable for my vegan readers, but I did recently make a rather gorgeous vegan no-bake Oreo and caramel cheesecake. There wasn’t a single cashew nut or any tofu in the recipe. It too was totally luxurious and I think my husband fell in love with me all over again when I presented him with it. He loved it!

How to make a deep no-bake cheesecake

The secret to a deep no-bake cheesecake is the cake tin. I used to make my cheesecake in a 23 cm (9 inch) loose-bottom cake tin, but a couple of years ago I started making them in a deeper 18 cm cake tin that’s 10 cm deep (7 inch x 4 inch).  Here’s a similar cake tin on Amazon, if you’re looking for one. It makes really sensational cheesecakes.
I also use a cake release spray on the tin before I start building the cheesecake and I heat a knife in hot water before running it around the edge of the cheesecake to help loosen it before removing it from the tin.

Lemon flavoured cheesecake

I decided to flavour my cheesecake with lemon.  I added lemon juice and finely grated lemon peel, but it wasn’t lemony enough. I had planned to spread the lemon curd on top of the cheesecake, but in the end I mixed it in with the cheesecake mixture and it was glorious. I did use most of a jar, so this is really just for a treat not a weekly bake (or should I say no-bake?), but oh my goodness it’s gorgeous!

Pile on the raspberries

I mixed fresh raspberries through the cheesecake mixture then finished the whole cheesecake off with a pile of raspberries on top for a pop of colour and flavour. It was a good decision.

Ginger Cheesecake Base

I usually use digestive biscuits (Graham crackers) for my cheesecake base although I have on occasion used bourbon biscuits or Oreos, which also make a great base. This time I decided a ginger flavour would compliment the flavours of lemon and raspberry so I used ginger nuts.
The flavour worked really well, but I knew when I was crushing them it would be a crisper base than usual and it was. It still tasted great, but I might try mixing some digestives in with the ginger nuts next time for a softer base. Alternatively I could just use digestives and add some fresh ginger. Plenty of options. When you make yours you can use which biscuits (cookies) you use for the base. Just follow the quantities..

 

Deep Lemon Curd and Raspberry No-Bake Cheesecake
A luxurious deep no-bake lemon cheesecake studded with fresh raspberries that’s super easy to make and a real delight to make. It’s a fabulous Easter bake (no-bake).
Ingredients
  • 200g ginger nuts (or Graham crackers with finely grated or crushed fresh ginger)
  • 100g butter
  • 600 ml double (heavy) cream
  • 5 tbsp caster sugar
  • 560 g Philadelphia full fat cream cheese
  • finely grated peel from 2 lemons
  • juice from ½ lemon
  • 300g lemon curd
  • 2 punnets raspberries
Instructions
1. Spray a deep 20cm (7 inch) cake tin with non-stick baking spray or line with baking paper. 2. Melt the butter in a small pan and in a large bowl, crush the biscuits to a fine crumb using the end of a rolling pin.3. Pour the melted butter into the biscuit crumb and mix well. Press firmly into the base of the cake tin and pop in the fridge.4. Whisk the double cream until thick and firm with the sugar and lemon peel. 5. Whisk in the lemon juice and cream cheese and most of the curd, then fold in the rest of the curd and half or more of the raspberries. Pour it into the tin and smooth off. 6. Pop the cheesecake in the fridge for a few hours to set.7. Take it out of the fridge when you are ready to serve it and loosen the edge of the cheesecake with a hot knife (run it under hot tap water) around the edge and carefully pop the cheesecake out of the pan.8. Serve topped with a mound of fresh raspberries and a smile.9. Enjoy!
Details

Total prep time: 30 mins    plus extra chilling time

Yield: Serves 8-12

 

Here are a few more of my cheesecake recipes for you to try:

   If you enjoy reading Tinned Tomatoes, remember to vote for it in The Veggie Awards 2017. Thanks to everyone who has already done so.

 
 

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