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5 from 2 reviews

  • Author: Erica Benjamin
  • Yield: 12 1x



For the Lemon Curd (Optional):

  • 2 large lemons (zest and juice)
  • 100 g caster sugar
  • 50 g unsalted butter (cut into 1cm cubes)
  • 2 large eggs

For the Biscuit Base:

  • 320 g digestive biscuits**7
  • 130 g unsalted butter (melted)

For the Filling:

  • 225 g cream cheese
  • 450 g mascarpone cheese
  • 90 g icing sugar
  • 2 tbsp double cream
  • 1 tsp vanilla extract
  • 200 g lemon curd (see above)


  1. If you’re making your own lemon curd, put the lemon zest and juice, sugar and cubed butter into a medium heatproof bowl. Place this onto a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Heat gently, stirring the mixture until the butter has melted. Whisk the eggs and add them to the lemon mixture, stirring until smooth. Allow the mixture to cook for 6-7 minutes, stirring occasionally, until the curd is smooth, creamy and thickened enough to coat the back of a wooden spoon. Take the bowl off the heat and allow the curd to cool completely. You can pop it in the fridge to speed this up.
  2. Prepare a 20cm square cake tin by lining with baking paper or aluminium foil, leaving the paper overhanging at the edges to make it easier to remove later.
  3. To make the base, put the digestive biscuits into a food processor and blitz until finely crushed. Pour them into a large bowl and add the melted butter and stir until the crumbs are evenly moistened. Scoop the crumbs into your cake tin and press it firmly into the base using your fingers. Place in the fridge to firm up while you make the filling.
  4. In a large bowl, beat together the mascarpone and cream cheese with a wooden spoon until smooth and well combined. Add in the icing sugar, double cream and vanilla extract and beat again until smooth.
  5. Stir in the cooled lemon curd until smooth and well combined.
  6. Spoon the mixture into your prepared tin and smooth the top with a spatula.
  7. Place in the fridge to chill for 5-6 hours, or preferably overnight.
  8. To serve, allow the cheesecake to come to room temperature for 10 minutes. Carefully lift it out by pulling on the overhanging baking paper at the sides and cut into 12 bars or 16 squares.
  9. The cheesecake will keep refrigerated for up to 3 days.


* If you’re not feeling up to making your own, just substitute with 200g shop bought lemon curd.
** Or graham crackers.

  • Category: Dessert
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