This Lemon Cheesecake is the ultimate showstopper for citrus lovers and dessert fans alike. Imagine a luscious, creamy filling swirled with bright lemon curd, settled on a buttery biscuit crust, and finished off with a cloud of white chocolate ganache. It looks stunning sliced — every wedge a contrast of sunshine-yellow and velvety white, kissed with tangy zest. Whether you’re celebrating something special or just treating yourself, you’ll find the perfect balance of sweet and tart in every forkful of this classic Lemon Cheesecake.

Ingredients You’ll Need

Preparing Lemon Cheesecake couldn’t be simpler when you gather these easily found, but absolutely essential ingredients. Each one plays a key role — from adding that signature creamy texture to delivering the vibrant citrus pop that makes this cheesecake unforgettable.

Butter Tea Biscuits: Perfect for a crisp, buttery base that complements the zesty filling without overpowering it.
Unsalted Butter (melted): Binds the biscuit crumbs together, adding rich flavor and just the right amount of moisture for your crust.
Cream Cheese: The hero ingredient for the cheesecake’s ultra-smooth, tangy foundation – make sure it’s at room temperature before mixing!
Crème Fraîche: Adds subtle tang and extra creaminess, taking the batter to new heights of indulgence.
Lemon Zest: Delivers intense lemon aroma and flavor, so use fresh for the brightest notes.
Lemon Juice: Infuses the batter with fresh, lively tartness. Squeeze your own lemons for maximum zing.
Granulated Sugar: Balances out the tang, giving the filling just enough sweetness to let the citrus shine.
Cornstarch: Helps give the cheesecake structure and its signature creamy, dense texture.
Eggs: Bind the ingredients and lend the cheesecake that classic velvety finish.
Lemon Curd (for swirl and topping): Intensifies the citrus flavor and adds a beautiful pop of vibrant color throughout.
White Chocolate: Creates a silky ganache topping that pairs perfectly with lemon’s tang.
Unwhipped Heavy Cream: The secret to a glossy, pourable white chocolate ganache.
Whipped Cream, Lemon Slices, and Mint Leaves (for garnish): These add a finishing flourish of freshness, color, and a touch of luxury.

How to Make Lemon Cheesecake

Step 1: Melt the Butter

Start by gently melting your unsalted butter in a small saucepan over low heat. This simple step ensures your biscuit crust will have an even consistency and rich, buttery backdrop for the layers to come.

Step 2: Prepare the Biscuit Crust

Grind the butter tea biscuits in a food processor until they’re fine crumbs. Pour in the melted butter and blend again — you’re aiming for a damp sand texture that packs together. This is what gives Lemon Cheesecake its signature base!

Step 3: Form and Chill the Crust

Line a 24-cm springform pan with parchment paper. Press the crumb mixture firmly across the bottom with the back of a spoon, building a compact, even crust. Pop it in the fridge to chill and set while you move on to the filling.

Step 4: Mix the Cheesecake Batter

In a large bowl, combine cream cheese, crème fraîche, lemon zest, lemon juice, granulated sugar, and cornstarch. Mix just until smooth and creamy. Switch to a spatula, then fold in the eggs one at a time, being careful not to overmix — this is your ticket to a perfectly smooth Lemon Cheesecake without cracks.

Step 5: Add the First Batter Layer

Pour half of the cheesecake batter over your chilled cookie crust, spreading it evenly. This holds the first swirl of lemon curd and locks in all that fresh citrus flavor.

Step 6: Swirl the Lemon Curd

Pipe or spoon a generous swirl of lemon curd over the batter layer. This step is both pretty and adds a tangy punch that cuts through every bite, balancing the sweetness beautifully.

Step 7: Add Remaining Batter and Bake

Pour the rest of the cheesecake batter over the lemon curd and smooth the top. Bake at 125°C (257°F) for 60 to 65 minutes, just until the edges are set but the center jiggles slightly. Once done, let it rest in the oven for an hour — this gentle cooldown helps prevent cracks, ensuring your Lemon Cheesecake is as stunning as it is delicious.

Step 8: Make the White Chocolate Ganache

Heat the cream until almost boiling, then add chopped white chocolate and let it stand for a minute. Stir until smooth and glossy — this luscious ganache will be the crown jewel of your cheesecake.

Step 9: Top and Swirl

Spread the warm ganache over the cooled cheesecake. Pipe a few spoonfuls of lemon curd on top and use a toothpick to create beautiful swirls. Cover and refrigerate for at least four hours, but overnight is even better for perfect slicing.

Step 10: Slice and Garnish

When ready to serve, dip your knife in warm water for the cleanest cuts. Garnish each slice with whipped cream, lemon slices, and fresh mint leaves for an irresistibly fresh finish.

How to Serve Lemon Cheesecake

Garnishes

Dress up your Lemon Cheesecake with generous swoops of freshly whipped cream, bright lemon slices, and mint sprigs. These simple additions bring a boutique bakery touch to your homemade masterpiece and highlight the zesty character of the cake.

Side Dishes

Pair slices of Lemon Cheesecake with seasonal berries or a tangy raspberry coulis for a burst of color and fruity contrast. A cup of Earl Grey tea or freshly brewed coffee also makes a magical match, letting the citrus notes shine without overpowering your palate.

Creative Ways to Present

Try slicing the Lemon Cheesecake into narrow bars for an elegant platter, or layer cubes with crushed biscuits and whipped cream in parfait glasses for mini desserts. Individual portions topped with edible flowers or candied citrus peel make for a dazzling dinner party finale.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Cheesecake covered in the refrigerator, where it stays fresh and creamy for up to four days. A cake dome or airtight container helps preserve its moisture and prevents it from absorbing other fridge flavors.

Freezing

You can freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap and foil, or store in an airtight container. Thaw overnight in the fridge and your Lemon Cheesecake will still taste wonderfully creamy and delicious.

Reheating

No need to reheat this cheesecake – in fact, it’s best served chilled. For the perfect texture and flavor, let refrigerated slices sit at room temperature for about 30 minutes before serving.

FAQs

Why did my Lemon Cheesecake crack on top?

Overmixing the batter or baking at too high a temperature can cause cracks. Always mix gently and follow the cooling instructions – letting the cheesecake cool slowly in the oven is a great insurance policy against cracks.

Can I use store-bought lemon curd?

Absolutely! While homemade lemon curd is extra special, a good-quality jarred version works well and saves time. Just be sure to choose one with a bright, natural lemon flavor.

Do I need to use a springform pan?

A springform pan is recommended for neat, easy unmolding. Its removable sides ensure your Lemon Cheesecake comes out perfectly intact, but if you don’t have one, a deep cake pan lined with parchment paper can also work in a pinch.

What’s the secret to a smooth, lump-free filling?

Start with room temperature cream cheese and mix all ingredients until just combined. If you want your Lemon Cheesecake ultra-silky, sift your cornstarch and beat out any lumps before adding eggs.

Can I double this recipe for a crowd?

Absolutely! Simply double the ingredients and divide between two pans or use a larger baking dish. Keep an eye on the baking time and ensure the center still has a slight jiggle before you turn off the oven.

Final Thoughts

Don’t wait for a special occasion to treat yourself and your loved ones to this vibrant Lemon Cheesecake. Its bright citrus flavor and creamy texture are bound to make any day a little more joyful. Give it a try, and you’ll see why it’s a sweet favorite that’s always worth sharing!