Description
This Lemon Cheesecake is creamy, smooth, and bursting with fresh citrus flavor. With a buttery biscuit crust and a rich, tangy filling, this dessert brings the perfect balance of sweetness and brightness. It’s simple to make and perfect for gatherings or a cozy treat at home.
Ingredients
Scale
- 200g digestive biscuits
- 100g melted butter
- 500g cream cheese
- 150g sugar
- 200ml heavy cream
- 3 eggs
- Zest of 2 lemons
- Juice of 2 lemons
- 1 teaspoon vanilla extract
- 100g lemon curd (optional topping)
Instructions
- Preheat oven to 160°C.
- Crush biscuits into fine crumbs and mix with melted butter.
- Press mixture into a springform pan and bake for 10 minutes.
- Beat cream cheese until smooth.
- Add sugar and mix gently.
- Add eggs one at a time, mixing slowly.
- Mix in cream, lemon zest, lemon juice, and vanilla.
- Pour filling over crust.
- Bake for 50–60 minutes until slightly set in center.
- Cool slowly, then refrigerate for at least 4 hours.
Notes
Use room temperature cream cheese for a smooth filling. Avoid overmixing to prevent cracks. Chill overnight for best texture and flavor. You can substitute digestive biscuits with graham crackers.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg