Classic Lemon No-Bake Cheesecake

This one is smooth with a good lemon kick, and a layer of lemon curd over the top. It needs nothing else, but if you prefer, it can be scattered with strawberries, raspberries, blackberries or blueberries.

I also have a recipe for white chocolate & lemon cheesecake here if you love that combo.

Common issues with no bake cheesecakes are:

1. They don't set firm enough, and

2. They ooze water.

Both of these problems are caused by the water content in the soft cheese. ALWAYS use full fat.

If you have a good independent deli or cheese counter nearby, ask them for a brand such as Imokilly or Longley Farm - when I use those, I can remove them from the tin them almost straight away using this recipe, because of their lovely rich, firm texture.

If you're using a UK supermarket brand, buy a little more than you need, because you'll need to beat it for a few minutes to slap the water content out of it. Pour that water away and then re-weigh to make sure you've got enough.

Classic Lemon No-Bake Cheesecake

Serves 12-16

Prep: 30 mins plus chilling

Ingredients:

For the base:

• 300g biscuits of your choice - digestives, oat biscuits work well.

• 125g butter, melted

For the filling:

• 650g soft cheese

• 540ml double cream

• 125g icing sugar

• 1 tbsp lemon extract

For the topping:

• Lemon curd, however much you like

Method:

1. Line the base of an 8" or 9" spring-form tin with baking paper. (Both sizes will hold the mix - the 8" will just be deeper).

2. Using a food processor or a rolling pin, smash the biscuits into fine crumbs. Put them in a fastened freezer bag if you're using a rolling pin to prevent a terrible mess.

3. Mix in the melted butter and tip into the tin. Spread evenly and press down, using the back of a spoon or the flat base of a glass tumbler.

4. Place in the fridge to firm up while you make the filling.

5. Whisk the double cream until it holds it's shape well - don't over-mix or it will split into separate butter & buttermilk.

6. Stir in the lemon extract.

7. Stir in the icing sugar until well combined.

8. Add the soft cheese and gently combine - don't over-mix.

9. Tip into the tin and smooth the top.

10. Gently warm the lemon curd so it goes a little runny, then pour over the top - or you can swirl it in with a palette knife.

11. Put straight into the fridge, and leave there until set - depending on the brand of soft cheese, this could be anywhere between 1 hour and overnight, so please make a day ahead the first time you try this recipe.

12. Remove from the tin by running a small palette knife around the edge. You can create a ruffly, rustic edge by working the knife from side to side around the edge, but take care not to mess up the base if you do this.

13. Will keep refrigerated for approx 48 hours, as long as the cream was well within date.