Lemon Cheesecake

why make this recipe

Lemon Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the zesty freshness of lemons. This dessert is perfect for any occasion, whether it’s a family gathering, a dinner party, or simply a treat for yourself. The bright, tangy flavor of lemon makes it a refreshing option, especially during warmer months. Plus, it’s a simple recipe that doesn’t require baking if you choose to use gelatine. Everyone will love this tasty dessert.

how to make Lemon Cheesecake

Ingredients:

• 250g digestive biscuits
• 100g unsalted butter, melted
• 400g cream cheese
• 150g powdered sugar
• 2 lemons, juiced and zested
• 300ml heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons gelatine powder (optional)

Directions:

1. Preheat the oven to 175°C (350°F).
2. Crush the digestive biscuits and mix with the melted butter. Press the mixture into the bottom of a springform pan to form the crust.
3. In a mixing bowl, combine the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
4. In another bowl, whip the cream until stiff peaks form and gently fold it into the cream cheese mixture.
5. If using gelatine, prepare according to package instructions and mix into the batter.
6. Pour the mixture over the crust and smooth the top.
7. Refrigerate for at least 4 hours or until set.
8. Serve chilled, optionally garnished with lemon slices or zest.

how to serve Lemon Cheesecake

Serve Lemon Cheesecake chilled for the best flavor and texture. You can slice it into wedges and plate it with a garnish of lemon slices or a sprig of mint. It pairs nicely with coffee or tea, making it a lovely dessert after any meal.

how to store Lemon Cheesecake

To store Lemon Cheesecake, cover it tightly with plastic wrap or foil once it has set. Keep it in the refrigerator, where it will last for about 4-5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to thaw it in the fridge before serving.

tips to make Lemon Cheesecake

• When crushing the digestive biscuits, use a food processor for finer crumbs.
• Make sure the cream cheese is at room temperature for easier mixing.
• Don’t overmix when folding in the whipped cream; you want to keep the mixture light and airy.
• Taste the batter before pouring it onto the crust; adjust the lemon juice if you prefer a more tangy taste.

variation

For a different flavor, you can add fresh berries to the top of the cheesecake or incorporate pastel colors to the batter with fruit purees like strawberry or blueberry. You could also use a different type of cookies for the crust if you want to try something new.

FAQs

1. Can I make this recipe without gelatine?
Yes, you can make Lemon Cheesecake without gelatine. The cheesecake will be slightly softer but still delicious.

2. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture might be a bit different. It may not be as rich and creamy as regular cream cheese.

3. How can I make it sweeter?
If you like a sweeter cheesecake, feel free to add a bit more powdered sugar to the cream cheese mixture until it reaches your desired level of sweetness.

Lemon Cheesecake

A delightful dessert that combines creamy cheesecake with zesty lemon flavors, perfect for any occasion.

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Prep Time 20 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 250 g digestive biscuits Crushed into crumbs
• 100 g unsalted butter, melted

For the filling

• 400 g cream cheese At room temperature
• 150 g powdered sugar Adjust for sweetness
• 2 units lemons, juiced and zested
• 300 ml heavy cream Whipped to stiff peaks
• 1 teaspoon vanilla extract
• 2 tablespoons gelatine powder (optional) Follow package instructions if using

Method

 

Preparation

1. Preheat the oven to 175°C (350°F).
2. Crush the digestive biscuits and mix with the melted butter. Press the mixture into the bottom of a springform pan to form the crust.

Mixing the filling

1. In a mixing bowl, combine cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
2. In another bowl, whip the cream until stiff peaks form and gently fold it into the cream cheese mixture.
3. If using gelatine, prepare according to package instructions and mix into the batter.

Assembly and Setting

1. Pour the mixture over the crust and smooth the top.
2. Refrigerate for at least 4 hours or until set.

Serving

1. Serve chilled, optionally garnished with lemon slices or zest.

Notes

For a different flavor, add fresh berries on top or use different cookies for the crust. Store leftovers covered in the refrigerator for 4-5 days or freeze for up to 2 months.