Lemon and poppy seed cheesecake (no bake)

Lemon and poppy seed cheesecake is a no bake cheesecake with a biscuit base and a lemon cheesecake cream topping with poppy seeds.

It is perfect for any time of the year whether served as a refreshing summer dessert, for Easter or during the Christmas holiday season.

This easy no bake cheesecake recipe is easy to follow and can be prepared ahead of time making it ideal for when you are expecting guests.

If you like lemon and poppy seed cheesecake you may also like to try this indulgent double chocolate cheesecake, cherry cheesecake which is topped with a fresh cherry sauce or blackcurrant cheesecake made using this popular summer fruit.

The quantities in the recipe below are sufficient to make either one 20cm cheesecake or eight 8cm diameter individual cheesecakes.

Ingredients for the base

• 200g plain biscuits such as digestives, rich tea or Marie biscuits
• 120g butter
• 1 dessertspoon (10ml) runny honey

Ingredients for the cheesecake cream and decoration

• 250g mascarpone (at room temperature)
• 200ml whipping cream
• 20g caster sugar
• Zest (finely chopped) and juice of 2 lemons
• Poppy seeds to decorate

Prepare the cheesecake base

Start by crushing the biscuits (200g biscuits). I find a good way to do this is to place the biscuits in a strong, clear plastic bag and crush with a rolling pin.

Place the butter in the saucepan and add the honey. Heat gently over a low heat until the butter has melted, stirring to ensure the butter and honey are mixed well.

Add the crushed biscuits to the melted butter/honey mixture and mix.

Pack the biscuit mixture into the base of the loose bottomed flan dish, or individual dessert rings, pressing into place with the back of a spoon.

Place the cheesecake base (or bases) in the fridge to set.

Prepare the lemon cheesecake cream

Before starting, the mascarpone should be at room temperature. Place the mascarpone and caster sugar into a bowl and cream together using a wooden spoon.

Zest the lemons. This can be done either with a zester or grater, and then chop the lemon zest into small pieces.

Juice the lemons and add the chopped lemon zest and lemon juice to the cheesecake cream and mix together.

Lightly whip the cream, add to the bowl with the mascarpone/sugar mixture and fold in using a metal spoon.

Place the bowl of cheesecake cream in the fridge for a minimum of one hour to set.

Assemble the cheesecake(s)

If you are making a single 20cm diameter cheesecake then spoon the chilled cheesecake cream mixture onto the chilled biscuit base and spread evenly over the base. If you are preparing individual mini cheesecakes, divide the cheesecake cream between each of the biscuit bases and finish to a level surface.

Return the cheesecake/s to the fridge and chill again for around an hour.

When the cheesecake/s have chilled, carefully remove from the tin/moulds and place on a tray or plates. Liberally sprinkle poppy seeds over the top of the cheesecake/s.

Tips

1. Remove the mascarpone from the fridge ahead of starting to prepare the cheesecake to enable it to reach room temperature.
2. If you don't have caster sugar, place granulated sugar in a food processor and blitz for a short time to create a finer sugar.
3. Store the cheesecake in the fridge until ready to serve. Any remaining cheesecake can be stored in the fridge until the next day.

Other no bake dessert recipes