Delia Smith Lemon Cheesecake with Frosted Grapes

This Delia Smith inspired lemon cheesecake with frosted grapes is a classic British dessert that feels elegant yet reassuringly simple. The texture is smooth and creamy with a fresh citrus lift, finished with jewel-like grapes that add sweetness and crunch. It is an easy, no-bake cheesecake that suits confident beginners and experienced home bakers alike. From start to finish, allow about 40 minutes of hands-on time plus chilling.

Ingredients

For the biscuit base

• 200g digestive biscuits, finely crushed
• 100g unsalted butter, melted

For the lemon cheesecake filling

• 300g full-fat cream cheese
• 150ml double cream
• 100g caster sugar
• Finely grated zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract

For the frosted grapes

• 250g seedless white grapes
• 1 egg white, lightly beaten
• Caster sugar, for coating

How to Make Delia Smith Lemon Cheesecake with Frosted Grapes

• Prepare the oven: This is a no-bake cheesecake, so no oven is required. Clear space in the fridge and line a 20cm springform tin.
• Make the base: Mix the crushed biscuits with melted butter, then press firmly into the base of the tin. Chill for 20 minutes until set.
• Mix the filling: Beat the cream cheese until smooth. Add sugar, lemon zest, lemon juice and vanilla, then mix until creamy.
• Fold and fill: Lightly whip the double cream and fold into the mixture. Spoon over the base and smooth the top.
• Chill: Refrigerate for at least 4 hours, or overnight, until firmly set.
• Assemble: Frost the grapes by dipping in egg white and sugar. Decorate the cheesecake just before serving.

Tips

Why is my cheesecake too soft?

It usually needs more chilling time. Leave it overnight and make sure the cream was only lightly whipped.

How do I get neat slices?

Use a sharp knife dipped in hot water and wiped clean between each cut.

Can I make it more lemony?

Add extra zest rather than juice. This boosts flavour without loosening the texture.

Serving Suggestions

• Serve chilled with extra fresh grapes on the side
• Add a drizzle of lemon curd for extra zing
• Pair with tea or a light dessert wine

Storage

Room temperature

This cheesecake should not be kept at room temperature for more than 1 hour.

Refrigerator

Store covered in the fridge for up to 3 days. Add frosted grapes just before serving.

Freezing

Freeze the cheesecake without topping for up to 1 month. Defrost overnight in the fridge.

Nutrition

• Calories: 390 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 27g
• Saturated fat: 16g
• Sodium: 240mg

Nutrition values are estimates and may vary.

FAQs

Delia Smith Lemon Cheesecake with Frosted Grapes

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

40

minutes

Cooking timeminutes

Total time

280

minutes

Calories

390

kcal

A smooth, creamy lemon cheesecake on a buttery biscuit base, topped with frosted grapes for a fresh and elegant finish.

Ingredients

• 200g digestive biscuits

• 100g unsalted butter, melted

• 300g full-fat cream cheese

• 150ml double cream

• 100g caster sugar

• Finely grated zest of 2 lemons

• Juice of 1 lemon

• 1 tsp vanilla extract

• 250g seedless white grapes

• 1 egg white

• Caster sugar, for frosting grapes

Directions

• Crush the digestive biscuits finely and mix with the melted butter. Press firmly into the base of a lined 20cm springform tin and chill.
• Beat the cream cheese until smooth, then add caster sugar, lemon zest, lemon juice and vanilla.
• Lightly whip the double cream and fold into the lemon mixture until smooth and thick.
• Spoon the filling over the chilled base, level the top and refrigerate for at least 4 hours until set.
• Dip grapes in lightly beaten egg white, then roll in caster sugar. Leave to dry until frosted.
• Decorate the chilled cheesecake with frosted grapes just before serving.

Notes

• Use full-fat cream cheese for the best texture.
• Chill overnight for the cleanest slices.
• Add grapes just before serving to keep them crisp.