Italian Lemon Cheesecake with Lemon Curd & Mascarpone – Eggless

I’m thrilled to share my special Lemon Cheesecake Italian Style, made for Julie and her friends. This light and refreshing dessert is perfect for a hot summer day, offering a zesty lemon flavor with a creamy, velvety texture. Follow along as I show you how to create this delicious cheesecake with a touch of Italian flair. Trust me, this is an ideal treat for any occasion!

Key Chapters:

00:00 – Welcome & Introduction
00:20 – Preparing the Biscuit Base
00:48 – Mixing the Cheesecake Filling
01:32 – Assembling the Cheesecake
04:19 – Making the Lemon-Orange Custard
06:57 – Final Touches and Decoration
07:54 – Taste Test with Julie

List of Ingredients:
200g dried ginger nut biscuits
120g melted butter
300ml fresh double cream
300g lemon curd yogurt
250g mascarpone
100g granulated sugar
Juice of 1 lemon
10g leaf gelatine
100ml lemon juice
100ml orange juice
70g granulated sugar (for custard)
15g cornflour
Lemon slices for decoration

Cooking Instructions:
Crush the ginger nut biscuits in a food processor until sandy and crumbly.
Mix the crushed biscuits with melted butter and press into the base of a 22cm baking tin lined with baking paper. Refrigerate for 15 minutes.
Whisk the double cream until it forms stiff peaks.
Combine lemon curd yogurt, mascarpone, and granulated sugar until smooth and creamy. Fold in the whipped cream.
Soak leaf gelatine in cold water. Heat lemon juice and dissolve the soaked gelatine in it.
Add the gelatine mixture to the creamy filling and mix well.
Pour the mixture over the biscuit base and refrigerate for at least 3 hours or overnight.
Prepare the lemon-orange custard by heating lemon and orange juice with sugar and cornflour, whisking until thickened.
Spread the custard over the cheesecake and refrigerate for another 30 minutes.
Decorate with lemon slices and serve.

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