This lemon curd cheesecake with lavender and white chocolate is possibly my best dessert creation yet. It’s definitely up there in my top 5. The smooth, sweet creaminess of the no-bake topping with the tanginess of the lemon curd swirls. Then you have the snap of the white chocolate on the crumbly buttery biscuit base and an elegant hint of lavender. If you are unsure of lavender, just miss it out. It’s an easy cheese-cake recipe for when you are eating alfresco, having family barbecues or other gathering.
It’s a really pretty dessert too. Nice for Mother’s Day perhaps.
This recipe will guide you step by step, for a perfect result every time.
Just don’t expect it to cut in super neat triangles. The crumbly base and the disc of chocolate will keep this looking handmade and artisan. I think it’s all the better for it!
I had to wait for dark when most of the bees were asleep before I could get near my lavender. My neighbour keeps bee hives and they have loved it this year.
How to make lemon curd cheesecake with lavender and white chocolate
- 50g unsalted butter
- 110g digestive biscuits
- pinch of salt
- 1 large head of lavender (blossoms picked for decoration, unopened buds for the base)
- 100g white chocolate – or less if you want a neater slice
- 225g mascarpone cheese
- 125g double cream
- 1 lemon (zest and juice)
- 50g caster sugar
- 2 large spoonfuls of lemon curd
You’ll need a 10cm loose bottomed tin. Put the oven on at 180ºC (just for the base).
Gently melt the butter in a saucepan. Meanwhile crush up your digestive biscuits.
Add the crumbs into the pan along with a small pinch of salt and your lavender buds (you should crush them a little in a pestle and mortar to release the flavour).
Keep tasting and adding a little more lavender at a time – it needs to be a good flavour without tasting of soap or body lotion!
Once you are happy press it down into a 10cm loose bottomed tin and place in the oven. Leave for 8 minutes until golden brown. Then leave to cool.
Once the base is cool, break up your white chocolate and melt gently in a bowl over a saucepan of barely simmering water.
Then simply spoon in over the base being very careful not to loosen the crumbs. Place in the fridge to set.
Get started on the creamy top. Beat the mascarpone until soft and smooth.
Add the cream, the zest and juice of the lemon and the sugar. Mix well.
Spoon this deliciousness onto the base and smooth over. Then for the really fun bit. Get a nice big spoonful of good quality lemon curd and spoon it in with and lavish swirl.
Get another big spoonful and repeat.
Gently circle your spoon through the topping until it has neat swirls of lemon curd throughout. Don’t over mix, it won’t look so pretty!
Let it set in the fridge for about 4 hours to set. Then decorate with the lavender blossoms.
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