Lemon Cheesecake with Raspberries and White Chocolate

Cheesecake 2I don’t know about you, but I find cheesecakes either tend to be sublimely good or categorically bad. For me it’s all to do with texture. I love a baked cheesecake, but don’t always have the time to bake it and let it cool slowly in the oven to avoid cracking, but I can’t stand sloppy fillings which is why I have tended to avoid non-baked ones…until now.

My Aunt shared this recipe with me and although sceptical at first, it has become my go-to dinner party dessert. Elegant, beautiful and above all delicious.

Here’s what you’ll need:

Ginger biscuits and melted butter for the base.

250 gms mascarpone cheese

397 gms condensed milk

257 gms (yes gms, not mls) double cream

2/3 lemons – zest + juice to taste.

Make the biscuit base and press into a greased springform tin and place in the fridge to chill while you make the filling. I’ve never really bothered with quantities for a biscuit base, you just need to make sure you’ve put enough melted butter in there to stick the crumbs together.

Mix the cheese, condensed milk and cream together using an electric mixer/whisk – don’t over do it, they just need to be combined. It will look sloppy but fear not. Add the lemon juice and zest and watch it magically thicken up. It’s important that you add enough lemon to cut through the richness of the cheese and cream otherwise it’ll be too rich.

Spread over the base and chill in the fridge until serving.

When ready to serve pile up some fresh raspberries and grate over some white chocolate. Enjoy!

These freeze really well. Just add the fruit once thawed and serve.


A non-baked cheesecake that actually holds its form!

A non-baked cheesecake that actually holds its form!

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