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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe
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5.3 from 23 reviews

Indulge in the perfect balance of sweet and tangy flavors with this delectable Lemon Cheesecake recipe. Creamy and rich, with a refreshing lemony zing, it’s an ideal dessert for any occasion.

Ingredients

COOKIE CRUST

  • 200 g butter tea biscuits
  • 140 g unsalted butter (melted)

CHEESECAKE BATTER

  • 750 g cream cheese
  • 200 g crème fraîche
  • 3 g lemon zest
  • 20 ml lemon juice
  • 125 g granulated sugar
  • 35 g cornstarch
  • 3 eggs

FILLING

  • 125 g lemon curd

TOPPING

  • 100 g white chocolate
  • 40 ml unwhipped heavy cream
  • 35 g lemon curd

GARNISH

  • Whipped cream
  • Lemon slices
  • Mint leaves

Instructions

  1. Melt the unsalted butter in a saucepan over low heat.

    2. Grind the butter tea biscuits in a food processor. Add the melted butter and mix well.

  2. Line a springform pan with parchment paper. Press the cookie mixture evenly into the bottom using the back of a spoon. Place in the fridge to firm up.
  3. In a large bowl, combine cream cheese, crème fraîche, lemon zest, lemon juice, sugar, and cornstarch. Mix until smooth. Put the mixer aside and switch to a spatula. Add eggs one by one, folding gently after each.
  4. Pour half of the cheesecake mixture over the cookie crust and spread evenly.
  5. Pipe a swirl of lemon curd over the batter. Pour the remaining cheesecake batter on top and spread evenly.
  6. Bake in a preheated oven at 125°C (257°F) for 60–65 minutes, or until the edges are firm and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent sinking or cracking.
  7. Heat the heavy cream until nearly boiling. Add chopped white chocolate, let sit for 1 minute, then stir into a smooth ganache.
  8. Spread the ganache evenly over the cheesecake. Pipe some lemon curd on top and use a toothpick to create a decorative swirl. Cover and refrigerate, preferably overnight.
  9. Slice into even pieces. Garnish with whipped cream, lemon slices, and mint leaves if desired.

Notes

  • Use firm cream cheese at room temperature for a smooth batter.
  • Mix ingredients only until just combined to avoid cracks.
  • Add eggs one at a time and fold gently for a creamy texture.
  • Cool the cheesecake slowly before refrigerating for best results.
  • Chill for at least 4 hours, preferably overnight, for a firm texture.
  • Use fresh lemon zest and juice for a vibrant flavor.
  • Dip a warm knife for clean slices.
  • Let the cheesecake sit before serving.
  • Store leftovers covered in the fridge or freeze for longer storage.
  • Springform pan size: 24 cm.
  • Make your own lemon curd for a fresh taste.
  • Perfect dessert for weekend baking, pairs well with coffee or tea.

Nutrition

Find it online: https://bitezly.com/lemon-cheesecake-recipe/