Lemon Cheesecake
A refreshingly tangy and creamy dessert with a buttery biscuit crust, perfect for any occasion.
This lemon cheesecake features a crunchy biscuit base and a smooth, tangy cream cheese filling blended with fresh lemon juice and zest. Baked to perfection and chilled for a luscious finish.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Lemon Zest - 1 tsp
- Lemon Juice - 4 tbsp
- Digestive Biscuits - 200 g
- Butter - 100 g
- Sugar - 150 g
- Vanilla Extract - 1 tsp
- Eggs - 3 pieces
- Cream Cheese - 600 g
Directions
Step 1
Preheat your oven to 160°C (320°F).
Step 2
For the crust, combine crushed digestive biscuits with melted unsalted butter and press firmly into the base of a springform pan.
Step 3
For the filling, beat the softened cream cheese with sugar until smooth. Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract until well combined.
Step 4
Pour the filling over the crust and smooth the top.
Step 5
Bake for 50 minutes until the edges are set and the center is slightly jiggly.
Step 6
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Step 7
Refrigerate for at least 4 hours (preferably overnight) before serving.
Cook's Notes
Ensure all ingredients are at room temperature for a smooth mixture. Avoid overmixing to prevent cracks in the cheesecake.