Chocolate Lemon Mascarpone Cheesecake

Name: Rukmini Iyer Chocolate Cheesecake Recipe | NoBake Cheesecake
Yield: Serves 8–10
Ingredients: 150g chocolate digestive biscuits; 60g unsalted butter, melted; 250g mascarpone cheese, at room temperature; 250g full-fat Philadelphia cheese, at room temperature; 300g dark chocolate (70% cocoa solids); 25g honey; 150g lemon curd

by Rukmini Iyer from The Sweet Roasting Tin

Sharp lemon curd is paired with soft, creamy chocolate in this easy no-bake cheesecake that can be whipped up in minutes, before being left to set overnight.

Vegetarian Baking Family Friendly Dinner Party

Serves 8–10

Easy

Discover more delicious Cheesecake recipes

From no-bake to Basque

Introduction from Rukmini Iyer

This cheesecake is enough to convert the most hardened cheesecake avoider (me) to someone who dives into the fridge with a spoon for just one more bite. I love the freshness of the zingy lemon curd against the chocolate mascarpone base – rich, indulgent and very moreish.

Ingredients

150g chocolate digestive biscuits

60g unsalted butter, melted

250g mascarpone cheese, at room temperature

250g full-fat Philadelphia cheese, at room temperature

300g dark chocolate (70% cocoa solids)

25g honey

150g lemon curd

Essential kit

You will need: a 20cm springform cake tin.

Method

Prep time: 10 minutes. Set time: Overnight.

Blitz the digestive biscuits in a food processor (or smash them in a bag, using a rolling pin) until fine. Mix with the melted butter, then pat down evenly over the lined base of a 20cm springform cake tin. Transfer to the fridge to set.

Whisk the mascarpone and Philadelphia together until smooth and set aside.

Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (don’t let the base of the bowl touch the boiling water). Turn off the heat.

Whisk 2 heaped tablespoons of the mascarpone mix into the chocolate; once incorporated, add the rest a few tablespoons at a time, along with the honey, until smoothly mixed: do this quite quickly, as the chocolate will want to set – a vigorous beating will bring it all together smoothly.

Spread the lemon curd all over the chilled biscuit base, then add heaped tablespoons of the chocolate mixture over the top and smooth it down evenly. Return the tin to the fridge to set overnight.

To unmould, carefully run a hot knife around the edges of the springform tin, then remove the sides. Let the cheesecake sit for 10 minutes at room temperature before serving.

FOR GLUTEN-FREE: Use gluten-free digestive biscuits.

Preview