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 Lemon Cheesecake Recipe

Cooking Time: 1 hour | Chilling Time: 4 hours | Servings: 8-10

Lemon cheesecake is the perfect blend of tangy citrus and creamy goodness, balanced with a crunchy biscuit crust. This dessert is refreshing yet indulgent and makes a stunning finale to any meal.


Ingredients:

For the Crust:

  • 200g digestive biscuits (or graham crackers), crushed
  • 100g unsalted butter, melted
  • 1 tablespoon sugar (optional)

For the Filling:

  • 500g cream cheese, softened
  • 200g caster sugar
  • 3 large eggs
  • 1 tablespoon lemon zest (from 2 lemons)
  • 80ml fresh lemon juice
  • 1 teaspoon vanilla extract
  • 200ml sour cream or double cream

For the Topping (optional):

  • 200ml double cream, whipped
  • Lemon zest curls, for garnish


Instructions:

1. Prepare the Crust

  1. Preheat the oven: Set your oven to 170°C (340°F).

  2. Make the biscuit base: In a medium bowl, mix the crushed digestive biscuits with the melted butter until well combined. If you prefer a sweeter crust, you can add the optional sugar at this point.

  3. Press the mixture into the pan: Grease a 23cm (9-inch) springform pan and press the biscuit mixture firmly into the base to create an even layer. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

2. Prepare the Lemon Cheesecake Filling

  1. Beat the cream cheese and sugar: In a large bowl, use a hand mixer (or stand mixer) to beat the softened cream cheese and caster sugar until smooth and creamy.

  2. Add eggs one by one: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This helps to prevent overmixing.

  3. Add lemon and flavourings: Stir in the lemon zest, lemon juice, and vanilla extract. Finally, fold in the sour cream or double cream until the mixture is smooth and silky.

3. Bake the Cheesecake

  1. Pour the filling into the crust: Carefully pour the lemon cheesecake filling over the baked crust, smoothing the top with a spatula.

  2. Bake: Place the cheesecake in the preheated oven and bake for 45-55 minutes. The cheesecake should be set around the edges but still slightly wobbly in the centre.

  3. Cool the cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

4. Garnish and Serve

  1. Decorate with whipped cream: Once the cheesecake has fully chilled, top it with a generous layer of whipped cream, if desired. Use lemon zest curls as a bright and beautiful garnish.

  2. Slice and serve: Cut into slices and enjoy the fresh, creamy, and tangy flavours of this lemon cheesecake.

  • Chef’s Tips:
  • Prevent cracking: To avoid cracks in your cheesecake, use room temperature ingredients and avoid overbaking. Baking the cheesecake in a water bath (wrapping the pan in foil) can also help maintain a moist, even bake.
  • Enhance the lemon flavour: Add an extra tablespoon of lemon zest or a drop of lemon extract for an even more intense lemon flavour.

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