# Cold Lemon and Chocolate Cheesecake

Recipe by [Matteo Brandt](https://fridge.menu/en/u/matteobrandt)

A no-bake chilled lemon and chocolate cheesecake with a crunchy biscuit base and a tangy lemon glaze.

Servings: 6 · Prep 45 min · Desserts

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Cold Lemon and Chocolate Cheesecake](https://image.fridge.menu/adaptations/ebshps42/da696d061c3505f38e950b764a90917179dadbacb534cb93ae4b10a6d85f729e.jpg)

## Ingredients

- 300 g chocolate biscuits
- 150 g [butter](https://fridge.menu/en/i/butter)
- 500 g [ricotta](https://fridge.menu/en/i/ricotta)
- 150 g [Greek yogurt](https://fridge.menu/en/i/greek-yogurt)
- 400 ml [double cream](https://fridge.menu/en/i/cream)
- 100 ml [milk](https://fridge.menu/en/i/milk)
- 5 g [gelatine](https://fridge.menu/en/i/gelatin) — leaf
- 210 g [sugar](https://fridge.menu/en/i/sugar)
- 2 pcs [lemon zest](https://fridge.menu/en/i/lemon-zest)
- 300 ml [water](https://fridge.menu/en/i/water)
- 30 ml [lemon juice](https://fridge.menu/en/i/lemon-juice)
- 30 g [potato starch](https://fridge.menu/en/i/potato-starch)
- food colouring — yellow, to taste
- [dark chocolate](https://fridge.menu/en/i/dark-chocolate) — to taste
- [lemon](https://fridge.menu/en/i/lemon) — for decoration

## Steps

1. Cut the biscuits into pieces, blitz in a blender into fine crumbs and transfer to a bowl.
2. Melt the butter in a bain-marie or in the microwave, combine with the biscuit crumbs and mix well.
3. Line a springform tin with baking parchment, press in the biscuit and butter mixture and firm up the base.
4. Put the tin in the fridge to set. (30 min)
5. Beat the ricotta with the Greek yogurt, add the sugar and lemon zest and mix well.
6. Soak the leaf gelatine in cold water. (10 min)
7. Warm the milk, add the well-squeezed gelatine, stir until dissolved and combine with the cheese mixture.
8. Whip the double cream to soft peaks and gently fold it into the cream mixture.
9. Spread the lemon cream over the prepared base, smooth the surface and cover with cling film.
10. Put the cake in the fridge to set. (120 min)
11. Mix the potato starch, sugar and lemon zest, then add the lemon juice and water.
12. Cook the mixture over heat until it begins to thicken.
13. Add the food colouring, mix and pour the glaze over the cake, smoothing it with a palette knife.
14. Put the cake in the fridge to set. (120 min)
15. Decorate the cake with lemon slices and dark chocolate shavings.

Published 2026-10-07

https://fridge.menu/en/r/lemon-chocolate-cake-ebshps42

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