Lemon Curd Cheesecake Traybake

Name: Lemon Curd Cheesecake Traybake
Prep time: 45 min
Total time: 50 min
Yield: 9
Ingredients: 200 g shortbread biscuits; 200 g gingernut biscuits; 150 g unsalted butter, plus extra for greasing; 340 g cream cheese (we use Philadelphia); 250 g mascarpone; 150 g icing sugar, sifted; 300 mL double cream; 1 tbsp. vanilla bean extract; 1 tbsp. lemon juice and zest; 200 g lemon curd (make sure it is the consistency of PVC glue)

By Mandy JamesPublished: 26 May 2021

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There's nothing we love more than a no-bake cheesecake, especially if it's lemon flavoured. And this super-easy recipe is both. Quick, easy and zesty, it's the perfect alfresco dining sweet treat!

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Yields:

Prep Time:

45 mins

Total Time:

50 mins

Ingredients

200 g
shortbread biscuits
200 g
gingernut biscuits
150 g
unsalted butter, plus extra for greasing
340 g
cream cheese (we use Philadelphia)
250 g
mascarpone
150 g
icing sugar, sifted
300 ml
double cream
1 Tbsp.
vanilla bean extract
1 Tbsp.
lemon juice and zest
200 g
lemon curd (make sure it is the consistency of PVC glue)

Directions

1. Step 1Lightly grease the base and sides of a 20cm x 30cm rectangular loose-bottomed tin with butter.
2. Step 2Add the shortbread and ginger nut biscuits into a food processor and whiz until finely crushed. Alternatively, you can add to a sealed bag and beat with a rolling pin.
3. Step 3On low heat melt the butter in a microwave or pan. Add to the processor and pulse until the mixture comes together. Add the biscuit base into the base of the prepared tin and smooth with the back of a spoon or glass making sure to press it right into the corners and the base is all even. Chill in the fridge until needed.
4. Step 4In a large bowl with an electric whisk beat together the cream cheese and mascarpone until thick. Add the icing sugar, vanilla, lemon juice and zest, and beat again to combine. Pour in the cream and mix until smooth.
5. Step 5Tip the cheesecake mixture into the tin and level out with a spoon or spatula until smooth.
6. Step 6With your lemon curd blob evenly all over the cheesecake mixture then gently swirl through until you get a nice rippled effect. Chill in the fridge for at least 4 hours or preferably overnight until firm.
7. Step 7Cut up into 12 bars and serve.