Mary Berry Lemon Curd Cheesecake Recipe

This Mary Berry inspired lemon curd cheesecake is a classic baked cheesecake with a buttery biscuit base, a smooth and creamy lemon filling, and a glossy lemon curd topping. The texture is rich yet light, with bright citrus flavour in every bite. It’s very achievable for beginner bakers if you follow the cooling and chilling steps, and it looks wonderfully polished with minimal effort. Total time is about 6 hours, including cooling and chilling.

Ingredients

For the Biscuit Base

200g digestive biscuits
100g unsalted butter, melted
1 tbsp caster sugar (optional, for a slightly crisper base)

For the Lemon Cheesecake Filling

600g full-fat cream cheese, at room temperature
150g caster sugar
2 tbsp cornflour
3 large eggs, at room temperature
200g sour cream or full-fat Greek yogurt
1 tsp vanilla extract
Finely grated zest of 2 lemons
2 tbsp lemon juice

For the Lemon Curd Topping

200g lemon curd (shop-bought or homemade)
150ml double cream, whipped to soft peaks (optional)
Extra lemon zest or thin slices of lemon, to finish (optional)

How to Make Mary Berry Lemon Curd Cheesecake Recipe

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven. Grease a 20cm springform tin and line the base with baking parchment.
Make the biscuit base: Crush the digestive biscuits to fine crumbs (a food processor makes quick work of this). Stir in the melted butter (and caster sugar if using) until it looks like damp sand, then press firmly into the tin. Chill for 10 minutes while you make the filling.
Mix the filling: In a large bowl, beat the cream cheese, caster sugar, and cornflour until smooth. Add the eggs one at a time, mixing on low just until combined. Stir in the sour cream, vanilla, lemon zest, and lemon juice.
Bake: Pour the filling over the chilled base and level the top. Bake for 50 to 60 minutes, until the edges look set and slightly puffed, but the centre still has a gentle wobble when you nudge the tin.
Cool slowly (prevents cracks): Turn the oven off and leave the cheesecake inside with the door cracked open for 1 hour. Remove and cool to room temperature, then cover and chill for at least 4 hours, or overnight for the neatest slices.
Top and serve: Once fully chilled, spread the lemon curd over the top. Add softly whipped cream and a little extra lemon zest if you like. Slice with a warm, dry knife for clean cuts.

Tips

Why did my cheesecake crack?

Cracks usually come from a quick temperature change or overbaking. Bake until the centre still wobbles slightly, then cool it gradually in the switched-off oven with the door ajar.

How do I avoid a lumpy filling?

Use room-temperature cream cheese, eggs, and sour cream. Beat the cream cheese with the sugar first until completely smooth, then add the eggs on low speed to avoid overworking the mixture.

How do I stop the base going soft?

Press the base firmly and chill it before filling. If you like a crisper base, bake it for 8 minutes before adding the filling, then cool for 10 minutes.

How do I get clean, bakery-style slices?

Chill overnight if you can. Dip a sharp knife in hot water, wipe it dry, then slice. Repeat between cuts.

Serving Suggestions

Serve with softly whipped cream and extra lemon zest.
Add fresh raspberries or blueberries for colour and contrast.
Pair with a cup of Earl Grey or a strong coffee.
Scatter toasted flaked almonds around the edge for a little crunch.

Storage

Room Temperature

Because this is a dairy-based cheesecake, don’t leave it out for more than 2 hours. For serving, take slices out for 10 to 15 minutes to take the chill off.

Refrigerator

Store covered in the fridge for up to 4 days. Keep it in the tin or in an airtight container so it doesn’t pick up fridge smells.

Freezing

Freeze the cheesecake without the lemon curd topping for best results. Wrap slices tightly in cling film, then foil, and freeze for up to 1 month. Thaw overnight in the fridge, then top with lemon curd before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 32g
Protein: 7g
Fat: 29g
Saturated Fat: 17g
Sodium: 320mg

Nutrition values are estimates and will vary depending on ingredients used.

FAQs

Can I use shop-bought lemon curd for this cheesecake?

Yes, and it works beautifully. Choose a thick lemon curd for a neat topping. If your lemon curd is quite stiff straight from the fridge, let it sit at room temperature for 10 minutes, then spread gently.

How do I know when a baked lemon cheesecake is done?

The edges should look set and slightly puffed, but the centre should still have a soft wobble when you gently shake the tin. It will continue to set as it cools and chills.

Can I make this lemon curd cheesecake the day before?

Yes, it is even better made ahead. Bake and chill overnight, then add the lemon curd topping the next day for the glossiest finish and cleanest slices.

Why is my cheesecake watery in the middle?

This usually means it needed a little longer in the oven or it was sliced before it had fully chilled. Make sure you get that gentle wobble (not a slosh), cool it slowly, then chill for at least 4 hours before slicing.

Can I freeze lemon curd cheesecake?

Yes. Freeze the cheesecake without the lemon curd topping, wrapped well, for up to 1 month. Thaw overnight in the fridge and add fresh lemon curd before serving.