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 eat. Made with a simple crushed biscuit (cookie) base, the cheesecake layer is made with cream cheese and cream swirled with lemon curd. It's a real crowd pleaser.

Do you love a good no-bake cheesecake?

They're easy to make, luxurious and utterly stunning when finished. Of course they taste great too.

I think I can safely say I've mastered them now and I make them rather a lot, especially for my baking club meetings. I even developed a recipe for a vegan cheesecake that tastes just as good.

My lemon curd and raspberry no-bake cheesecake contains dairy, so it's not suitable for my vegan readers, but I did recently make a rather gorgeous vegan no-bake Oreo and caramel cheesecake.

There wasn't a single cashew nut or any tofu in the recipe. It was totally luxurious and I think my husband fell in love with me all over again when I presented him with it. He loved it!

INGREDIENTS

• 200g ginger nuts (or
• Graham crackers with finely grated or crushed fresh ginger)
• 100g butter
• 600 ml double (heavy) cream
• 5 tbsp caster sugar
• 560 g  full fat cream cheese
• finely grated peel from 2 lemons
• juice from ½ lemon
• 300g lemon curd
• 300g/ 2 punnets raspberries

INSTRUCTIONS

1. Spray a deep 20cm (7 inch) cake
2. tin with non-stick baking spray or line with baking paper. 
3. 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.
4. 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.
5. .............................................

for full recipes please see : www.tinnedtomatoes.com

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