Why Make This Recipe
Lemon cheesecake is a classic dessert that combines the creamy texture of cheesecake with the bright, refreshing flavor of lemon. It’s a delightful treat perfect for celebrations, family dinners, or simply when you crave something sweet and tangy. This lemon cheesecake is easy to make and will impress your friends and family. It’s a light dessert that feels indulgent while still being refreshing.
How to Make Lemon Cheesecake
Ingredients
- 300 grams Digestive biscuits or graham crackers, broken into pieces
- 115 grams (1/2 cup or 1 stick) butter, melted
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 3 large eggs, room temperature
- 2–3 tablespoons fresh lemon juice
- Zest of one lemon
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) full fat sour cream, room temperature
- 2 teaspoons cornflour or corn starch
- Fresh blueberries, to serve
- Icing sugar or powdered sugar, to dust (optional)
Directions
- Preheat your oven to 170 C (340 F) standard or 150 C (300 F) fan-forced. Line the bottom of an 8-inch springform pan with baking or parchment paper.
- Add the biscuits to a food processor and blend until finely crushed. Transfer the crumbs to a large mixing bowl. Melt the butter in the microwave and then pour it over the cookie crumbs, mixing until it resembles wet sand.
- Press the wet crumbs into the prepared pan to form an even layer. Use the back of a spoon to smooth out the surface, then place it in the fridge.
- In a large mixing bowl, add the cream cheese and beat it for a minute or two until smooth and creamy. Then, add the sugar and vanilla and mix again. Add the eggs one at a time, beating on low speed until incorporated.
- Add the fresh lemon juice, lemon zest, sour cream, and cornflour, mixing briefly until combined, but be careful not to overmix.
- Pour the cheesecake filling over the cookie crust and smooth the top. Bake in the oven for about 35-40 minutes or until the center no longer wobbles. Avoid overbaking since it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
- Remove the cheesecake and let it cool at room temperature before transferring it to the fridge. It’s best to leave it in the fridge for 3-4 hours or overnight until it cools completely and becomes firm before slicing.
- To serve, top with sour cream and fresh blueberries. Dust with icing or powdered sugar if desired.
How to Serve Lemon Cheesecake
Slice the chilled lemon cheesecake into wedges and serve it on plates. You can add a dollop of sour cream on top, sprinkle fresh blueberries around, and dust with icing sugar to make it look extra special. This dessert pairs well with tea or coffee for a delightful finish to your meal.
How to Store Lemon Cheesecake
If you have leftovers, store the cheesecake in the fridge. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for about 3-5 days. You can also freeze slices of cheesecake for longer storage. Just wrap them tightly in plastic wrap and then in aluminum foil before placing them in the freezer. Thaw in the fridge before serving.
Tips to Make Lemon Cheesecake
- Make sure the cream cheese is at room temperature; this helps achieve a smooth filling.
- Don’t overmix the filling once you add the eggs—mix just until incorporated to avoid a tough texture.
- Use fresh lemons for the juice and zest to get the best flavor.
- Allow the cheesecake to cool slowly in the oven; this helps prevent cracks on the surface.
Variation
You can customize your lemon cheesecake by adding different toppings. Fresh strawberries or raspberries can be great alternatives to blueberries. You can also try a fruit coulis or whipped cream for extra flair.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may result in a less creamy texture.
Can I make this cheesecake without a springform pan?
Yes, you can use any baking pan, but it may be harder to remove the cheesecake. Lining the pan with parchment paper can help.
How can I fix cracks in my cheesecake?
To prevent cracks, avoid overbaking, and allow it to cool gradually. If cracks do appear, you can top it with fruit or a glaze to hide them.
Lemon Cheesecake
Ingredients
Method
- Preheat your oven to 170 C (340 F) standard or 150 C (300 F) fan-forced. Line the bottom of an 8-inch springform pan with baking or parchment paper.
- Add the biscuits to a food processor and blend until finely crushed. Transfer the crumbs to a large mixing bowl. Melt the butter in the microwave and then pour it over the cookie crumbs, mixing until it resembles wet sand.
- Press the wet crumbs into the prepared pan to form an even layer. Use the back of a spoon to smooth out the surface, then place it in the fridge.
- In a large mixing bowl, add the cream cheese and beat it for a minute or two until smooth and creamy. Then, add the sugar and vanilla and mix again.
- Add the eggs one at a time, beating on low speed until incorporated. Then add the fresh lemon juice, lemon zest, sour cream, and cornflour, mixing briefly until combined, but be careful not to overmix.
- Pour the cheesecake filling over the cookie crust and smooth the top. Bake in the oven for about 35-40 minutes or until the center no longer wobbles.
- Avoid overbaking since it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
- Remove the cheesecake and let it cool at room temperature before transferring it to the fridge. It’s best to leave it in the fridge for 3-4 hours or overnight until it cools completely and becomes firm before slicing.
- To serve, top with sour cream and fresh blueberries. Dust with icing or powdered sugar if desired.
