This delicious lemon cheesecake by Gordon Ramsay is a creamy, no-bake dessert that’s quick to prepare and perfect for any occasion. With a buttery biscuit base and a zesty lemon filling, it’s refreshing and indulgent. Using simple, everyday ingredients, you can easily whip up this crowd-pleaser that will impress!
Ingredients Needed:
Base:
- 100g butter, melted, plus extra for greasing
- 275g gingernut biscuits
Filling:
- 625g full-fat cream cheese
- 140g icing sugar, sifted
- 3 lemons (zest and juice)
- 150ml (5 fl oz) double cream
Topping:
- 75g lemon curd
How To Make Lemon Cheesecake Recipe?
- Prepare the Base: Grease and line a springform tin. Crush the biscuits, mix with melted butter, and press into the tin. Chill for 1 hour.
- Make the Filling: Mix cream cheese, icing sugar, and lemon zest. Add lemon juice (keep 2 teaspoons aside) and double cream, then mix until thick.
- Assemble the Cheesecake: Spread the filling over the base and smooth the top. Chill overnight to set.
- Add the Topping: Remove the cheesecake from the tin. Mix lemon curd with the reserved lemon juice and drizzle on top. Decorate with lemon zest.
Recipe Tips:
- Use Full-Fat Cream Cheese: Full-fat cream cheese gives the cheesecake a rich and creamy texture. Avoid low-fat versions as they can make the filling too soft.
- Chill the Base Well: Let the biscuit base chill for at least 1 hour to set firmly before adding the filling. This keeps the layers neat.
- Don’t Overbeat the Filling: Mix the filling just until thick and smooth. Overmixing can make it too soft and hard to set.
- Refrigerate Overnight: Let the cheesecake chill for at least 8 hours or overnight for the best texture and flavor.
- Loosen the Lemon Curd Gently: Mix the lemon curd with a little lemon juice carefully to avoid making it too runny. This ensures it drizzles nicely over the cheesecake.
How To Store Leftovers?
Cool the cheesecake to room temperature first. Then cover it or put it in a container and refrigerate for up to 3 days.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 105mg
- Sodium: 250mg
- Potassium: 120mg
- Total Carbohydrate: 30g
- Dietary Fiber: 0g
- Sugars: 23g
- Protein: 5g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Chocolate Cake Swiss Recipe
- Gordon Ramsay Chocolate Souffle Recipe
- Gordon Ramsay Buttercream Frosting Recipe
Gordon Ramsay Lemon Cheesecake Recipe
Description
This delicious lemon cheesecake by Gordon Ramsay is a creamy, no-bake dessert that’s quick to prepare and perfect for any occasion. With a buttery biscuit base and a zesty lemon filling, it’s refreshing and indulgent. Using simple, everyday ingredients, you can easily whip up this crowd-pleaser that will impress!
Ingredients
Base:
Filling:
Topping:
Instructions
- Prepare the Base: Grease and line a springform tin. Crush the biscuits, mix with melted butter, and press into the tin. Chill for 1 hour.
- Make the Filling: Mix cream cheese, icing sugar, and lemon zest. Add lemon juice (keep 2 teaspoons aside) and double cream, then mix until thick.
- Assemble the Cheesecake: Spread the filling over the base and smooth the top. Chill overnight to set.
- Add the Topping: Remove the cheesecake from the tin. Mix lemon curd with the reserved lemon juice and drizzle on top. Decorate with lemon zest.
Notes
- Use Full-Fat Cream Cheese: Full-fat cream cheese gives the cheesecake a rich and creamy texture. Avoid low-fat versions as they can make the filling too soft.
- Chill the Base Well: Let the biscuit base chill for at least 1 hour to set firmly before adding the filling. This keeps the layers neat.
- Don’t Overbeat the Filling: Mix the filling just until thick and smooth. Overmixing can make it too soft and hard to set.
- Refrigerate Overnight: Let the cheesecake chill for at least 8 hours or overnight for the best texture and flavor.
- Loosen the Lemon Curd Gently: Mix the lemon curd with a little lemon juice carefully to avoid making it too runny. This ensures it drizzles nicely over the cheesecake.
Gordon Ramsay Lemon Cheesecake Recipe