Deep Lemon Curd and Raspberry No-Bake Cheesecake

A luxurious deep no-bake lemon cheesecake studded with fresh raspberries that's super easy to make and a real delight to make. It's a fabulous Easter bake (no-bake).

Deep Lemon Curd and Raspberry No-Bake Cheesecake

INGREDIENTS
  1. 200g ginger nuts (or
  2. Graham crackers with finely grated or crushed fresh ginger)
  3. 100g butter
  4. 600 ml double (heavy) cream
  5. 5 tbsp caster sugar
  6. 560 g  full fat cream cheese
  7. finely grated peel from 2 lemons
  8. juice from ½ lemon
  9. 300g lemon curd
  10. 300g/ 2 punnets raspberries
INSTRUCTIONS
  • Spray a deep 20cm (7 inch) cake
  • tin with non-stick baking spray or line with baking paper. 
  • Melt the butter in a small pan and in a large bowl, crush the biscuits to a fine crumb using the end of a rolling pin.
  • Pour the melted butter into the biscuit crumb and mix well. Press firmly into the base of the cake tin and pop in the fridge.
  • Whisk the double cream until thick and firm with the sugar and lemon peel. 
  • Whisk in the lemon juice and cream cheese and most of the curd, then fold in the rest of the curd and half or more of the raspberries. Pour it into the tin and smooth off.