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St Clements Cheesecake (No Bake)

TheAutisticBaker
A creamy no-bake cheesecake with pockets of orange and lemon curd on a digestive biscuit base decorated with whipped cream and orange and lemon slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
REFRIGERATION TIME 5 hours
Total Time 5 hours 15 minutes
Servings 12 Person

Ingredients
  

For the Digestive Biscuit Base:

  • 175 gm Butter Melted
  • 350 gm Digestive Biscuits (Approx 23 biscuits)

For the Cheesecake:

  • 750 gm Mascarpone or Full-fat Cream Cheese
  • 275 ml Double Cream
  • 75 gm Icing Sugar
  • 3-4 tbsp Lemon Curd
  • 3-4 tbsp Orange Curd or Marmalade I used Mrs Bridges Orange Curd

For the Decoration:

  • 200 ml Double cream Whipped
  • 2 tbsp Icing Sugar
  • 1 Lemon Sliced
  • 1 Orange Sliced

Instructions
 

To make the Digestive biscuit base:

  • Place the digestive biscuits and melted butter into a food processor and blitz until the mixture resembles wet sand. Alternatively, place the biscuits in a bowl or food bag and bash with a rolling pin, then mix in a bowl with the melted butter.
  • Press the biscuit mixture firmly into an 8"/20cm springform or loose-bottomed tin. Set aside.

To make the Cheesecake filling:

  • Mix together the Mascarpone/Cream cheese and icing sugar for around 30 seconds. Add the double cream and whip for another 20-30 seconds or until the mixture is thick enough to coat the back of a spoon.
  • Put half of the cheesecake mixture onto the biscuit base, then alternate 3-4 teaspoons each of lemon and orange curd/marmalade around the centre. Be careful not to get too close to the edge otherwise it will ooze out of the cheesecake.
  • Place the remaining cheesecake filling over the lemon/orange curd and refrigerate for at least 5 hours, preferably overnight.

To Decorate:

  • Place the whipped cream in a piping bag with an closed star nozzle, and pipe rosettes around the cheesecake.
  • Place the orange and lemon slices in the centre of each rosette. Enjoy!

Notes

You can use either a springform tin or a loose-bottomed tin
The biscuit base can easily be halved for a thinner base
Use Mascarpone for a creamier, richer cheesecake or full-fat cream cheese for a classic tangy cheesecake flavour.
For best results, refrigerate overnight
To remove the cheesecake from a loose-bottomed tin, run a knife along the edge of the cheesecake, then firmly but carefully push the bottom of the tin upwards. Run a thin knife underneath the biscuit base to remove it and place onto a plate
This cheesecake will last for 3-4 days in the fridge