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Mary Berry Lemon Curd Cheesecake

Mary Berry Lemon Curd Cheesecake Recipe

A traditional baked cheesecake enriched with cottage cheese or ricotta, almond flour, and plump golden raisins. The addition of semolina gives it structure, while lemon zest and juice provide brightness, all finished with a dusting of confectioners' sugar.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Servings: 10
Course: Cake, Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • ⅔ cup 150g salted butter, softened
  • 1 cup + 6 tbsps 275g granulated sugar
  • 2⅓ cups 550g full-fat cottage cheese or ricotta
  • 4 extra-large eggs separated
  • 1¼ cups 115g almond flour
  • ¾ cup 115g golden raisins
  • ⅓ cup 55g semolina
  • Finely grated zest and juice of 2 lemons
  • Confectioners’ sugar for dusting

Method
 

  1. Start by preheating your oven to 375°F and preparing a 9-inch springform pan by greasing it thoroughly and lining the base with parchment paper.
  2. In a large mixing bowl, beat ⅔ cup (150g) of softened salted butter together with 1 cup + 6 tbsps (275g) of granulated sugar and 2⅓ cups (550g) of full-fat cottage cheese or ricotta until the mixture becomes creamy and well combined.
  3. Add the 4 extra-large egg yolks one at a time, beating well after each addition to guarantee they're fully incorporated. Then fold in the 1¼ cups (115g) of almond flour, ¾ cup (115g) of golden raisins, ⅓ cup (55g) of semolina, and the finely grated zest and juice of 2 lemons.
  4. Allow this mixture to rest for 10 minutes to let the flavors meld and the dry ingredients fully hydrate.
  5. While the batter rests, whisk the 4 egg whites until they form stiff peaks. Gently fold the whipped egg whites into the lemon mixture in batches, being careful not to deflate them—this whipped egg white is what gives the cheesecake its characteristically light and fluffy texture. Pour the batter into the prepared springform pan and transfer it to the preheated oven.
  6. Bake for approximately 1 hour, covering the top with foil halfway through the baking time to prevent the surface from over-browning.
  7. Once baked, turn off the oven and crack the door slightly open, allowing the cheesecake to cool inside for 1 hour. This gradual cooling process prevents the cheesecake from cracking or sinking. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  8. Once fully cooled, loosen the edges with a knife, release the springform pan, carefully invert the cheesecake to peel off the parchment paper, and turn it upright once more. Finish by dusting the top generously with confectioners' sugar just before serving.

Notes

How do you tell when cheesecake is done?

Knowing when your Mary Berry lemon curd cheesecake is perfectly set requires understanding the difference between baked and no-bake versions. For baked cheesecakes, the edges should be set and slightly puffed while the center remains slightly wobbly, about 2-3 inches in diameter. This jiggle ensures a creamy, non-cracked finish.
For no-bake lemon curd cheesecake like Mary Berry's recipe, the test is simpler. After the minimum chilling time, gently touch the center of the cheesecake. It should feel firm to the touch, not sticky or wet. The surface should have a smooth, matte appearance rather than looking glossy or liquid.
Avoid inserting a knife or toothpick into cheesecake, as this creates unsightly holes. Instead, use the gentle wobble test for baked versions or the touch test for no-bake ones. When properly set, your Mary Berry lemon cheesecake will slice cleanly without the filling oozing out or sticking excessively to your knife.