Mary berry Lemon Cheesecake

Mary berry Lemon Cheesecake is a delicious dessert that features a creamy and tangy filling made with cream cheese, lemon juice, and zest on top of a crunchy biscuit base. This no-bake cheesecake recipe is easy to make and perfect for any occasion, from family dinners to special events. With its refreshing citrus flavor and smooth texture, it’s sure to be a hit with everyone who tries it!

Why people also love Mary berry Lemon Cheesecake

People love Mary Berry’s Lemon Cheesecake for many reasons. The tangy and refreshing lemon flavor combined with the creamy texture of the cheesecake is a winning combination that appeals to many taste buds. Additionally, this no-bake recipe is easy to make and doesn’t require any special equipment or baking skills. It’s perfect for those who want to impress their guests with a delicious dessert without spending hours in the kitchen. Finally, it can be customized by adding different toppings such as fresh berries or whipped cream, making it versatile enough for any occasion!

Ingredients:

For the base:

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

For the filling:

• 600g full-fat cream cheese
• 150g caster sugar
• Juice and zest of 2 lemons
• 1 tsp vanilla extract
• 300ml double cream

Instructions:

1. Crush the digestive biscuits in a plastic bag using a rolling pin or pulse them in a food processor until they are fine crumbs.
2. Melt the butter in a saucepan over low heat or microwave it for about one minute.
3. Add the biscuit crumbs to the melted butter and mix well until all crumbs are coated.
4. Pour this mixture into an eight-inch springform cake tin and press down firmly with your fingers or the back of a spoon to create an even layer. Chill in the fridge for at least 30 minutes.
5. In a large mixing bowl, beat together the cream cheese and caster sugar until smooth and creamy.
6. Add in the lemon juice, zest, and vanilla extract and mix well.
7. In a separate bowl, whip the double cream until it forms soft peaks.
8. Gently fold the whipped cream into the cream cheese mixture until fully combined.
9. Pour this filling over your chilled biscuit base and spread evenly with a spatula or knife.
10. Cover with cling film and chill in the fridge for at least four hours or overnight to set completely before serving.

Quick Facts

• Prep Time: 20-30 minutes
• Cook Time: 50-60 minutes
• Total Time: Around 2 hours (including cooling and chilling times)
• Difficulty Level: Intermediate
• Yield: Approximately 8 servings

Equipment Needed:

• Springform pan or cake tin with removable base (around 9 inches)
• Mixing bowls
• Whisk or electric mixer for cream cheese mixture
• Hand juicer or citrus squeezer if using fresh lemons

Serving Suggestions: Serve chilled as a dessert after dinner, as an afternoon tea treat, or bring it to a potluck.

Expert Tips & Tricks:

1. Don’t overmix the cheesecake batter as it can cause the cake to crack.
2. Use a water bath while baking to prevent cracks in the cheesecake.
3. Chill the cheesecake for at least 2 hours before serving for best results.

Nutrition Information:
Each serving of Mary Berry’s Lemon Cheesecake contains approximately:

• Calories: 480
• Fat: 33g
• Saturated Fat: 18g
• Cholesterol: 140mg
• Sodium: 320mg
• Carbohydrates: 41g
• Fiber: <1g
• Sugar :31 g

Presentation: The lemon cheesecake is usually served chilled and garnished with whipped cream, fresh berries, or candied lemon slices on top. You can also dust some icing sugar over it before serving to add an extra touch of sweetness and elegance.

Variations and substitutions you can try for Mary berry Lemon Cheesecake recipe:

1. Ginger Biscuit Base: Swap out the digestive biscuits in the base with ginger snaps or gingersnaps to add a spicy kick.
2. Lime instead of lemon: If you prefer lime over lemon, swap out the lemons for limes in both the filling and topping.
3. Different Fruit Topping: Instead of using fresh raspberries as a garnish, try other berries like strawberries or blueberries or use canned fruit such as peaches, pineapples or cherries.
4. Chocolate Base: For a decadent twist on this classic dessert, replace half of the biscuit crumbs with chocolate cookie crumbs (like Oreos).
5. Vegan Version: Replace cream cheese with vegan cream cheese alternatives and use vegan butter for the biscuit base. You can also use coconut cream instead of heavy cream to make it dairy-free.
6. Gluten-Free Version: Use gluten-free digestive biscuits or graham crackers in place of regular ones to make this cheesecake recipe gluten-free.
7. No-Bake Cheesecake: If you don’t want to bake your cheesecake, try making a no-bake version by using gelatin and whipped cream instead of eggs and baking the crust before adding the filling.
8. Reduced-Fat Version: To reduce fat content, swap out full-fat cream cheese with low-fat or fat-free options, and replace butter with margarine or cooking spray for greasing the pan.
9. Almond Base: For a nutty twist on this dessert, substitute almond meal/flour for half of the biscuit crumbs in the base and add a dash of almond extract to the filling.
10. Mascarpone Cheese: For an Italian twist, swap out cream cheese with mascarpone cheese in the filling for a richer and creamier texture.
11. Honey or Maple Syrup: Instead of using caster sugar, try sweetening your cheesecake with honey or maple syrup for natural sweetness.
12. Different Spices: Add spices like cinnamon or nutmeg to the biscuit base or sprinkle some cardamom on top of the whipped cream garnish for added flavor.

Recommendations and notices:

1. Make sure to use room temperature cream cheese, eggs, and sour cream in the filling to ensure a smooth texture.
2. Use fresh lemons for both the juice and zest to get the best flavor.
3. When making the biscuit base, make sure that all of your ingredients are well combined before pressing them into your tin or dish so that it holds together properly.
4. Don’t overmix the filling as this can cause cracks in your cheesecake while baking.
5. To prevent cracking on top of your cheesecake during baking, place a shallow pan filled with water at the bottom rack of oven while baking
6. Chill the cheesecake thoroughly before serving (at least 2 hours) so that it sets up properly and is easier to slice cleanly.
7. This cheesecake can be made a day in advance and stored covered in the fridge until ready to serve.
8. If you prefer a sweeter cheesecake, increase the amount of sugar or add some honey or maple syrup to taste.
9. To make this recipe gluten-free, use gluten-free biscuits for the base instead of regular ones.
10. You can also try using different fruits as toppings such as strawberries, blueberries or raspberries depending on your preference.
11. Be creative with your presentation! Try garnishing with fresh herbs like mint leaves or edible flowers to give it an extra pop of color and flavor.

Conclusion

Mary Berry’s Lemon Cheesecake is an easy-to-make dessert that combines tangy lemon flavor with rich creamy texture on top of crunchy biscuit base. With only a few simple ingredients and no baking required, this recipe is perfect for any occasion. The filling is made with cream cheese, lemon juice, zest and vanilla extract which gives it a delicious tangy taste while the double cream adds richness to the mixture. This cheesecake can be easily customized by adding fresh berries or whipped cream on top of it. It’s best served chilled after setting in the fridge for at least four hours or overnight to ensure that it has set properly before serving.

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