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Jamie Oliver No Bake Lemon Cheesecake

Jamie Oliver No Bake Lemon Cheesecake
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Jamie Oliver No Bake Lemon Cheesecake is a chilled dessert made by setting a lemon-flavoured cream cheese filling on a biscuit base. Instead of baking, the cheesecake firms up in the fridge, relying on correct ratios and chilling time for structure.

Ingredients

Scale

For the base

    • 250 g digestive biscuits

    • 120 g unsalted butter, melted

For the filling

    • 400 g full-fat cream cheese

    • 300 ml double cream

    • 100 g icing sugar

    • Finely grated zest of 2 lemons

    • Juice of 1 lemon

Optional topping: lemon zest or crushed biscuits

Instructions

Step 1: Prepare the base

Crush the digestive biscuits finely using a food processor or rolling pin. Transfer to a bowl and mix with the melted butter until the crumbs resemble damp sand.

Step 2: Set the base

Press the biscuit mixture firmly into the base of a lined 20–22 cm springform tin. Use the back of a spoon to level and compact it evenly. Place in the fridge to chill while you prepare the filling.

Step 3: Whip the cream

Pour the double cream into a mixing bowl and whip until it forms soft peaks. Stop as soon as it holds its shape—overwhipping can cause a grainy filling later.

Step 4: Mix the cream cheese

In a separate bowl, beat the cream cheese with the icing sugar until smooth and lump-free. This step is important for a silky texture.

Step 5: Add lemon

Stir in the lemon zest and lemon juice. Mix gently but thoroughly so the citrus flavour is evenly distributed.

Step 6: Fold everything together

Fold the whipped cream into the cream cheese mixture in two batches. Use a gentle folding motion to keep the filling light and airy.

Step 7: Fill and smooth

Spoon the filling over the chilled biscuit base. Smooth the top with a spatula, making sure the surface is even.

Step 8: Chill to set

Cover and refrigerate for at least 4 hours, preferably overnight. This allows the cheesecake to firm up and develop a clean, sliceable texture.

Step 9: Finish and serve

Before serving, remove the cheesecake from the tin and decorate with extra lemon zest or biscuit crumbs if you like. Let it sit at room temperature for 10 minutes for the best texture.

Find it online: https://jamieolivereats.uk/no-bake-lemon-cheesecake/