Chef's Delight: No bake Lemon Cheesecake

Recipe by Marta Saczewa, Nuremore Estate

Ingredients

For the Cheesecake Filling

- 900g Philadelphia cream cheese

- 300g sugar

- 600ml cream (lightly whipped)

- 2 lemons (zest + juice)

For the Base

- Digestive biscuits (about 300g for a standard 10-inch tin)

- Butter (about 120–140g melted, enough to bind the crumbs)

Method

1. Make the Base

Crush the digestive biscuits into fine crumbs.

Melt the butter and mix it into the crumbs until they resemble wet sand.

Press firmly into the base of a springform tin.

Chill in the fridge while you make the filling.

2. Make the Filling

Beat the Philadelphia and sugar together until smooth.

Add the zest and juice of the 2 lemons and mix well.

Separately, whip the cream until soft peaks form.

Fold the whipped cream gently into the cheesecake mixture until combined.

Pour the filling onto the chilled biscuit base and smooth the top.

3. Chill

Refrigerate for at least 4–6 hours, ideally overnight, to set fully.

4. Serve

Garnish with: Extra lemon zest, thin lemon slices or a lemon curd drizzle

ABOUT THE CHEF

Marta Saczewa Pastry Chef at the Nuremore Hotel, originally from Poland, living in Ireland for 13 years.