This Gordon Ramsay Lemon Cheesecake is a creamy and tangy no-bake recipe, which is made with a gingernut biscuit crust and full-fat cream cheese. It’s the perfect make-ahead dessert, ready after chilling overnight.
Jump to RecipeGordon Ramsay Lemon Cheesecake Recipe Ingredients
For the Base:
- 100g butter, melted, plus extra for greasing
- 275g gingernut biscuits
For the Filling:
- 625g full-fat cream cheese, at room temperature
- 140g icing sugar, sifted
- 3 lemons (zest and juice)
- 150ml (5 fl oz) double cream
For the Topping:
- 75g lemon curd
How To Make Gordon Ramsay Lemon Cheesecake
- Prepare the Tin and Base: Grease a 23cm (9-inch) springform tin and line the base with parchment paper. Crush the gingernut biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crumbs with the melted butter.
- Form the Crust: Press the buttery crumb mixture firmly and evenly into the bottom of the prepared tin. Place it in the refrigerator to chill for at least 1 hour.
- Make the Filling: In a large bowl, beat the room temperature cream cheese, sifted icing sugar, and the zest of 3 lemons together until the mixture is smooth and creamy.
- Add Lemon and Cream: Slowly beat in the juice of the lemons (reserving 2 teaspoons for the topping). In a separate bowl, whip the double cream until it holds soft peaks, then gently fold it into the cream cheese mixture until just combined and thick.
- Assemble and Chill: Spread the cream cheese filling evenly over the chilled biscuit base and smooth the top with a spatula. Cover and chill in the refrigerator overnight, or for at least 6-8 hours, until firm.
- Top and Serve: Before serving, mix the lemon curd with the reserved 2 teaspoons of lemon juice to loosen it slightly. Drizzle the lemon curd over the top of the cheesecake. Garnish with extra lemon zest if desired, then slice and serve.
Recipe Tips
- How do you get a smooth, lump-free filling? The key is to use room temperature cream cheese. If the cream cheese is too cold, it won’t beat smoothly and will leave small lumps in your filling.
- Why add the lemon juice slowly? Adding the acidic lemon juice slowly while mixing prevents the cream cheese mixture from splitting and ensures a smooth, stable filling.
- How do you get a clean slice of cheesecake? For perfect, clean slices, dip a large, sharp knife in hot water and wipe it dry between each cut.
- Can I use a different kind of biscuit for the base? Yes, while gingernut biscuits provide a lovely spicy contrast, you can also use digestive biscuits, graham crackers, or shortbread for the crust.
What To Serve With Lemon Cheesecake
This tangy, creamy cheesecake is a showstopper on its own, but it’s also lovely with:
- A scattering of fresh berries, like raspberries or blueberries
- A dollop of whipped cream
- A light dusting of powdered sugar
How To Store Lemon Cheesecake
Refrigerate: Store the cheesecake, covered, in the refrigerator for up to 4 days. The flavor is often even better the day after it’s made.
Lemon Cheesecake Nutrition Facts
- Calories: 350 kcal
- Protein: 5g
- Fat: 25g
- Carbohydrates: 28g
- Sodium: 200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is double cream?
Double cream is a high-fat cream (about 48% fat) common in the UK. In the US, the closest substitute is heavy whipping cream, which will also work well in this recipe.
Does this cheesecake freeze well?
Yes, this cheesecake freezes beautifully. You can freeze it whole or in individual slices, without the lemon curd topping. Wrap it well in plastic wrap and then foil. It will keep for up to 3 months. Thaw it in the refrigerator overnight before adding the topping and serving.
Why does my cheesecake have to chill overnight?
As a no-bake cheesecake, it relies on the fat in the cream cheese and cream to firm up when chilled. Chilling it overnight is the best way to ensure it is fully set and firm enough to slice cleanly.
Gordon Ramsay Lemon Cheesecake Recipe
Course: DessertCuisine: BritishDifficulty: Easy10
servings20
minutes350
kcalA rich and creamy no-bake lemon cheesecake with a spicy gingernut biscuit crust and a tangy lemon curd topping.
Ingredients
Base: 100g butter (melted), 275g gingernut biscuits.
Filling: 625g full-fat cream cheese, 140g icing sugar (sifted), 3 lemons (zest and juice), 150ml double cream.
Topping: 75g lemon curd.
Directions
- Grease and line a 23cm (9-inch) springform tin.
- Crush the biscuits, mix with melted butter, and press firmly into the base of the tin. Chill for 1 hour.
- Beat the cream cheese, icing sugar, and lemon zest until smooth.
- Slowly mix in the lemon juice (reserving 2 tsp). Fold in the double cream until the mixture is thick.
- Spread the filling over the chilled biscuit base and smooth the top.
- Chill the cheesecake overnight until firm.
- Before serving, mix the lemon curd with the reserved lemon juice and drizzle it over the cheesecake.
Notes
- Room Temp Cream Cheese: For the smoothest filling, ensure your cream cheese is at room temperature before you begin.
- Overnight Chill: Don’t rush the chilling time. An overnight chill is essential for the cheesecake to set properly.
- Clean Slices: Use a hot, clean knife to get perfect slices every time.
- Biscuit Base: Gingernut biscuits add a wonderful spicy flavor, but graham crackers or digestive biscuits are great substitutes.
