Lemon Cheesecake
Zesty & Creamy: A Refreshing Twist on a Classic Indulgence
Indulge in a dessert that perfectly balances velvety cream cheese with a burst of bright lemon flavor. This lemon cheesecake features a crisp, buttery biscuit crust and a smooth, tangy filling enriched with lemon zest, juice, and a touch of sour cream. Topped with a light dollop of whipped cream and a sprinkle of lemon zest or candied peel, every bite promises a refreshing and elegant treat for any occasion.
Serves: 10
Prep: 20 minutes
Cook: 60 minutes
Total: 6 hours, 20 minutes (includes chilling time)
Ingredients
For the crust:
• 200g (7 oz) digestive biscuits or graham crackers, crushed
• 100g (7 tbsp) unsalted butter, melted
• 2 tbsp granulated sugar (optional)
For the filling:
• 500g (about 2 cups) cream cheese, room temperature
• 150g (¾ cup) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• Zest of 2 lemons
• Juice of 1 lemon (about 2 tbsp)
• 120ml (½ cup) sour cream
For the topping (optional):
• Whipped cream
• Lemon zest
• Thin lemon slices or candied lemon peel
Instructions
1. Prep the crust:
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Preheat oven to 160°C (325°F).
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Mix crushed biscuits, melted butter, and sugar (if using).
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Press firmly into the bottom of a 9-inch (23cm) springform pan.
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Bake for 10 minutes. Let cool while you make the filling.
2. Make the filling:
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In a large bowl, beat the cream cheese and sugar until smooth and creamy.
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla, flour, lemon zest, lemon juice, and sour cream until just combined.
3. Bake the cheesecake:
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Pour filling into the cooled crust.
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Bake for 50–60 minutes, or until the center is slightly jiggly but set around the edges.
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Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
4. Chill:
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Refrigerate for at least 4 hours or overnight before serving.
5. Serve:
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Top with whipped cream, lemon zest, or candied lemon slices for extra flair.