James Martin Lemon Cheesecake Recipe

Name: James Martin Lemon Cheesecake Recipe
Prep time: 30 min
Ingredients: 200g digestive biscuits, crushed; 100g unsalted butter, melted; 400g cream cheese; 100g icing sugar; 300ml double cream; Zest of 2 lemons; Juice of 1½ lemons; 1 tsp vanilla extract; Lemon slices or zest for decoration

This James Martin lemon cheesecake is a beautifully light and creamy dessert with a bright citrus flavour that cuts through the richness perfectly. The buttery biscuit base pairs wonderfully with the smooth, tangy filling, creating a well-balanced treat. It is an easy, no-fuss recipe that feels impressive yet approachable for home bakers. With minimal baking and a simple method, it comes together in around 30 minutes plus chilling time.

Ingredients

For the base

200g digestive biscuits, crushed
100g unsalted butter, melted

For the filling

400g full-fat cream cheese
100g icing sugar
300ml double cream
Zest of 2 lemons
Juice of 1½ lemons
1 tsp vanilla extract

For the topping

Lemon slices or zest, to decorate
Optional: lemon curd for extra flavour

How to Make James Martin Lemon Cheesecake

Prepare the base: Crush the digestive biscuits into fine crumbs, then mix with the melted butter until well combined. Press the mixture firmly into the base of a lined springform tin and chill in the fridge for 20 minutes to set.
Prepare the filling: In a large bowl, beat the cream cheese and icing sugar until smooth and creamy with no lumps.
Add flavouring: Stir in the lemon zest, lemon juice, and vanilla extract. Mix gently until fully incorporated.
Whip the cream: In a separate bowl, whip the double cream to soft peaks, then fold it carefully into the cream cheese mixture to keep it light and airy.
Assemble the cheesecake: Spoon the filling over the chilled base and smooth the top with a spatula.
Chill to set: Refrigerate the cheesecake for at least 4–6 hours, or preferably overnight, until firm.
Decorate and serve: Remove from the tin, decorate with lemon slices or zest, and slice to serve.

Tips

How do I get a smooth, lump-free filling?

Make sure the cream cheese is at room temperature before mixing, and beat it well before adding other ingredients.

Why is my cheesecake not setting?

This usually means it needs more chilling time. Always allow at least 4 hours, but overnight chilling gives the best results.

Can I make the flavour stronger?

Yes, add extra lemon zest or a spoonful of lemon curd to intensify the citrus taste.

How do I keep the base from crumbling?

Press the biscuit mixture firmly into the tin and chill it well before adding the filling.

Serving Suggestions

Serve chilled with a drizzle of lemon curd
Add fresh berries for a colourful contrast
Pair with a cup of tea or coffee
Dust lightly with icing sugar for a simple finish

Storage

Room temperature

Not suitable for keeping at room temperature for long periods. Serve straight from the fridge.

Refrigerator

Store in an airtight container in the fridge for up to 3 days.

Freezing

Freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 5g
Fat: 32g
Saturated Fat: 19g
Sodium: 220mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this cheesecake without baking?

Yes, this is a no-bake cheesecake that sets in the fridge, making it simple and convenient.

Can I use low-fat cream cheese?

You can, but the texture may be less creamy and it may not set as firmly.

How long does it take to set properly?

It should chill for at least 4–6 hours, but overnight is best for a firm texture.

Can I use a different biscuit for the base?

Yes, graham crackers or shortbread biscuits work well as alternatives.