This creamy lemon cheesecake, topped with a smooth layer of lemon curd, is the ultimate showstopper dessert. Whether you're celebrating or just craving something sweet, this recipe is both easy and delicious using your favourite Drummers Homestore kitchen tools.
Ingredients
- 200g digestive biscuits
- 100g melted butter
- 500g cream cheese (room temperature)
- 100g caster sugar
- 2 tsp vanilla extract
- 250ml double cream
- Zest of 1 lemon (zest)
- Juice of 1 lemon
- 1 cup prepared lemon curd (for topping)
Tools
Method
- Crush the biscuits using your bowl and mix with melted butter to form the base. Press into a springform tin lined with parchment and chill for 15 minutes.
- In a bowl, whisk cream cheese, sugar, vanilla, lemon zest and juice using your whisk until smooth.
- In a separate bowl, whip cream until thick and gently fold into the cream cheese mixture using your spoonula.
- Pour filling over the biscuit base and chill for 3–4 hours until firm.
- Once set, gently spoon the lemon curd over the top to create the glossy lemon layer. Use the spoonula to smooth.
- Chill for 1 more hour before slicing and serving.
