Martha Collison’s lemon and pistachio cheesecake recipe
Follow this quick, no-bake cheesecake recipe for dessert in just five minutes. The instructions below are for two individual servings, but you can easily scale up the ingredients to feed more.
Created by Martha Collison in partnership with British Gas smart meters as one of her energy-efficient ‘Ad Bakes’ – quick and easy recipes that can be made in less than 4 minutes during Bake Off ad breaks.
Ingredients
- 4 digestive biscuits
- 40 g pistachio nuts, and extra to decorate
- 25 g butter
- 4 digestive biscuits
- 1.4 oz pistachio nuts, and extra to decorate
- 0.9 oz butter
- 4 digestive biscuits
- 1.4 oz pistachio nuts, and extra to decorate
- 0.9 oz butter
- 200 g full-fat cream cheese
- 0.5 lemon, juice and zest
- 2 tbsp icing sugar
- 2 tbsp lemon curd
- 7.1 oz full-fat cream cheese
- 0.5 lemon, juice and zest
- 2 tbsp icing sugar
- 2 tbsp lemon curd
- 7.1 oz full-fat cream cheese
- 0.5 lemon, juice and zest
- 2 tbsp icing sugar
- 2 tbsp lemon curd
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Melt the butter in the microwave on high for around ten seconds.
- Place the digestive biscuits into a food processor with the pistachios, then blitz until the biscuits are finely ground and the nuts are roughly crushed.
- Add the butter and stir through the crushed biscuits, then divide the mixture into two small glasses or ramekins, pressing down to create an even layer.
- Beat the cream cheese, lemon juice and icing sugar together in a small bowl until the mixture is smooth.
- Stir through half the lemon zest, saving the rest for decoration.
- Add a layer of the cream cheese mixture and then lemon curd alternately on top of the biscuit base.
- Top with the remaining lemon zest and a few chopped pistachio nuts.
Energy saving tip: crush the biscuits and pistachios by hand using a handy rolling pin rather than the food processor.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature