Lemon cheesecake recipe
 This softly set no-bake lemon cheesecake is super simple and gelatine free, so suitable for vegetarians. Ginger works well with lemon so we’ve used ginger biscuits in the base, but you could swap them for digestives or oaty biscuits instead. 100g/3½oz butter, melted, plus extra for greasing275g/9¾oz gingernut biscuits 625g/1lb 6oz full-fat cream cheese (or soft cheese)140g/5oz icing sugar, sifted3 lemons, zest and juice (about 80ml/2¾fl oz)150ml/5fl oz double cream75g/2¾oz lemon curd 100g/3½oz butter, melted, plus extra for greasing 275g/9¾oz gingernut biscuits 625g/1lb 6oz full-fat cream cheese (or soft cheese) 140g/5oz icing sugar, sifted 3 lemons, zest and juice (about 80ml/2¾fl oz) 150ml/5fl oz double cream 75g/2¾oz lemon curd Method Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin.Tip the crumbs into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour.To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set.To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest. Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin. Tip the crumbs into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour. Tip the crumbs into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour. To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set. To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest. To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest. Recipe tips If you want to make this cheesecake even more special, crumble two shop-bought meringues over the top after adding the curd, then finish with the zest. Soft cheese is what you'll find in the supermarket, as opposed to cream cheese, most of the time. Ensure you use a full-fat version and drain off any liquid before you start.