“Heavenly” is the best way to describe this Lemon Cheesecake with Glazed Berries. With a make-ahead, no-bake filling, a simple marmalade-glazed, fresh fruit topping and a melt-in-your-mouth, buttery, crisp, shortbread crust, this dessert never fails to bring accolades.
This delicious lemon cheesecake is one of my favorite summer dessert recipes. With summer berries in their prime right now, I decided to pull it out of the Café 2014 annals and bring it back into the limelight. It’s one of those just-too-good-to-be-buried-in-the-dusty-archives-recipes. So here you go!
If I had a little tab in my recipe box for Perfect Summer Desserts, this lemon cheesecake would be in the front row.
With a super-light, no-bake, cheesecake filling, a crisp, buttery shortbread crust and a gorgeous topping of fresh berries glazed with a bit of sweet orange marmalade, it’s the perfect ending for a meal on the porch, patio or deck.
A make-ahead dessert
I love that the crust on this can be baked early in the day. Once it’s cooled, add the luscious lemon filling and pop it in the fridge.
A few hours before dinner, add the fresh fruit topping, and you don’t have to think about it again till it’s time for dessert. Scatter the tart with a few mint leaves, for garnish and serve this lovely lemon cheesecake on your prettiest platter or cake stand. Expect lots of oohs, aahs and mmm mmm mmms!
Café Tips for making this Lemon Cheesecake with Glazed Berries
- Feel free to substitute other types of berries and/or fruit. Raspberries, strawberries, nectarines, kiwi and mangoes all work well.
- If you like to really work ahead, the crust for this dessert could be made a week or two in advance and frozen. Just pull it out and thaw before adding the filling.
- Regular foil works better than heavy-duty for lining the tart before baking.It’s thinner and more flexible.
- In lieu of marmalade, currant or apple jelly could also be used. Just skip the straining step in the recipe.
- Add the fresh mint leaves right before serving. Most fresh herbs tend to wilt if the sit too long.
What I used to make and serve this Lemon Cheesecake with Glazed Berries.
P.S. I have to admit, I don’t actually have a recipe box these days. But I do have a Pinterest Page. And, in honor of this lemon cheesecake, I created a new board called Perfect Summer Desserts – much better than an old-fashioned recipe box!
Love lemon desserts? This French Grandmother’s Lemon Yogurt Cake is one of the top 10 most popular recipes on the blog with lots of great reviews!
Lemon Cheesecake with Glazed Berries and Shortbread Crust
A delicious fresh berry-topped no-bake lemon cheese cake in a crisp, buttery shortbread crust.
- Prep Time: 1 hour (does not include refrigeration and freezer time)
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Ingredients for the shortbread crust:
- ½ cup powdered sugar
- 1 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 egg yolk
- 1 stick butter, 4-ounces (melted and allowed to cool for 5 minutes)
- 1 teaspoon vanilla
- Ingredients for the filling
- 2 8-ounce packages cream cheese (I use the low-fat variety; not the fat-free cream cheese)
- 1 14-ounce can sweetened condensed milk
- finely grated zest of 1 lemon
- 5 tablespoons fresh lemon juice
- 2 teaspoons unflavored gelatin
- Ingredients for the topping
- ½ cup orange marmalade
- 2 cups blueberries
- 2 cups blackberries
- fresh mint leaves for garnish, if desired
- Preheat oven to 375˚F.
- In a medium-size bowl, combine powdered sugar, egg yolk and butter. Whisk until well combined. Add vanilla and flour and stir until all flour is incorporated.
- Press into the sides and bottom of a 9 or 10-inch tart pan. I like to start on the sides and form a nice even layer, then work the rest of the dough into the bottom of the pan. Prick lightly with a fork and freeze for at least one hour.
- Remove from freezer and press a sheet of foil tightly into the bottom and against the sides of the crust. Bake for 15 minutes, then remove foil and prick the bottom of the crust lightly with a fork again. Return to oven and bake another 13-15 minutes or until light golden brown. Remove from oven and allow to cool.
- Place lemon juice in a small microwave-safe bowl. Sprinkle gelatin on top and stir. Allow to sit for 5 minutes. Mixture will be thick and gelatinous. Place in microwave and cook on high power for 15 seconds. Set aside.
- In the bowl of an electric mixer, combine cream cheese and lemon zest. Beat for 2 minutes until very fluffy. Slowly add condensed milk, stopping several times to scrape the sides of the bowl. Continue beating for another minute.
- Slowly add gelatin mixture while continuing to beat. Beat for 2 more minutes, stopping once to scrape the sides of the bowl. Pour into cooled shortbread crust and spread to an even layer. Refrigerate for at least 2 hours.
- Place marmalade in a small microwave-safe bowl. Heat on high power for 1 minute. Pour through a fine mesh strive, pushing on solids with the back of a spoon. Discard solids.
- Combine strained marmalade, blueberries and blackberries in a medium size bowl and stir to combine. Spoon fruit mixture over lemon layer. Refrigerate for 2 hours. Remove from refrigerator 20-30 minutes before serving. Garnish with fresh mint leaves, if desired.