Lemon Cheesecake with a Blueberry & Raspberry Compote

An easy no-bake lemon cheesecake. A crunchy ginger cookie base, topped with a creamy filling with the tart flavour of lemon topped with a mixed berry compote.

Lemon Cheesecake with a Blueberry & Raspberry

This creamy cheesecake is easy to make and the results are fantastic. 

There's no baking involved as it's basically a fridge cake, but it's something rather special

The base is made with crushed ginger biscuits mixed with melted butter and a touch of honey.

The cheesecake filling is a mixture of whipped mascarpone cream and double cream flavoured with fresh lemon juice and freshly grated lemon peel with some sugar to take the edge of that sharp lemon.

The fruit compote topping is simply made from frozen berries, a little lemon juice and some sugar.

It is one gorgeous cheesecake! I heartily recommend it.

Fresh lemon or lemon essence?

NEVER, EVER use lemon extract, always use fresh lemon. 

All you will get with lemon extract or essence is a nasty artificial flavour that leaves a horrible taste in the mouth. Vanilla extract is a fabulous thing, bit lemon, no!

Always fresh lemon. Honestly it makes all the difference.

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It's not baked!

My American friends will be shaking their heads and tutting because this cheesecake isn't baked.

But honestly, this kind of no bake cheesecake has it's own merits.

It is creamy and tart and so easy to make.

I actually prefer the light and creamy texture of a no bake cheesecake. Sometimes a baked cheesecake can be a bit rubbery, it just doesn't have the same mouth feel.

Go on, give it a go!

Fridge Cakes

Here are a few more fridge cakes for you to try. All easy and delicious with no need to put the oven on.

1. No Bake Peanut Butter and Cornflake Tiffin
2. Vegan Banoffee Pie Cheesecake
3. Mini Strawberry Cheesecakes
4. Nanaimo Bars
5. Mars Bar Slice

no-bake cheesecake, fridge cake, cheesecake, lemon cheesecake, mixed berry cheesecake, dessert, lemon dessert

Dessert

British, vegetarian

Yield: 8-10

Author: Jacqueline Meldrum

Lemon Cheesecake with a Blueberry & Raspberry Compote

An easy no-bake lemon cheesecake. A crunchy ginger cookie base, topped with a creamy filling with the tart flavour of lemon topped with a mixed berry compote.

prep time: 20 Mcook time: total time: 20 M

ingredients:

Base

• 12 ginger biscuits
• 100g butter, melted
• 1 tsp clear honey

Filling

• 600ml double cream, lightly whipped
• 500g mascarpone
• juice of 2 lemons
• zest of 2 lemons
• 2 tbsp icing sugar

Compote

• 200g caster sugar
• 400g frozen raspberries and blueberries (or many mixed berries)
• Juice 1/2 lemon

instructions:

How to make Lemon Cheesecake with a Blueberry & Raspberry Compote

1. First make the compote. Place the berries, lemon juice and caster sugar in a pan and bring to the boil. Leave to simmer for a few minutes until starting to thicken. Turn the heat off and set aside to cool.
2. Crush the biscuits in a bag with a rolling pin, sometimes you need a double layer of bag, so that it doesn't burst and make a right mess. Tip the biscuit crumbs into a mixing bowl and stir in the melted butter and honey. Press the mixture in the base of a  greased loose-bottomed tin (20cm) and leave to set in the fridge while you make the filling.
3. Beat the cream and mascarpone in a bowl until smooth. Add the lemon juice and zest and icing sugar to the cheese, being sure not to mix it too much as it could split.
4. Smooth the mixture over the base, cool in the fridge until needed.
5. Remove the cheesecake carefully from the tin and spoon over the fruit topping.
6. Serve and enjoy!

NOTES:

You can also crush the biscuits in a food processor.

Calories
501.94

Fat (grams)
41.48

Sat. Fat (grams)
24.20

Carbs (grams)
31.98

Fiber (grams)
4.91

Net carbs
27.06

Sugar (grams)
17.70

Protein (grams)
4.88

Sodium (milligrams)
451.68

Cholesterol (grams)
112.73

Created using The Recipes Generator