I was organising a wedding buffet a few years back and I was told that the groom loved lemon cheesecake, the sort you buy in packets from the supermarket.
I’m not sure where I came across this recipe but it fitted the bill perfectly. Not only is it easy to make but it looks impressive and freezes well, ideal for parties where a bit of forward planning is needed.
If you don’t want your cheesecake quite as lemony just leave off the lemon curd topping, it still taste great without it.
250 g digestive biscuits
100 g butter, melted
600 g soft cheese
100 g icing sugar
400 g jar lemon curd
juice of 2 lemons
284 ml double cream
grated zest of 2 lemons
Butter and line a 23 cm loose-bottomed tin with baking parchment.
Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are
Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
To make the filling, place the soft cheese, icing sugar, 2 tablespoons lemon curd and the lemon juice in a bowl, then beat with an electric mixer until smooth.
Tip in the cream and continue beating until the ingredients are completely combined and thickened. Stir in the lemon zest.
Spoon the mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
Spread the remaining lemon curd over the top and leave to set in the fridge overnight – it can be frozen at this point.
To serve – bring the cheesecake to room temperature.
To un-mould, place the base on top of a can then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Serve.