Lemon Cheese Cake

Ravi Sharma

Lemon cheese cake is a creamy dessert with a rich cream cheese base flavored with fresh lemon juice and zest, baked over a crunchy biscuit crust for a sweet and tangy treat.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Cool Time 4

Total Time 5 5

Servings: 8 Slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

200 g digestive biscuits crushed
100 g unsalted butter melted
500 g cream cheese softened
200 g granulated sugar
3 large eggs
1 tablespoon cornstarch
120 ml fresh lemon juice
Zest of 2 lemons
120 ml heavy cream
1 teaspoon vanilla extract

Method

Step 1: Prepare the crust

Crush the digestive biscuits into fine crumbs, mix with melted butter, and press firmly into the base of a springform pan. Set aside.
200 g digestive biscuits, 100 g unsalted butter

Step 2: Make the lemon cheese filling

In a large mixing bowl, beat the cream cheese until smooth. Add sugar, lemon juice, lemon zest, and vanilla extract, and mix well.
500 g cream cheese, 200 g granulated sugar, 120 ml fresh lemon juice, Zest of 2 lemons, 1 teaspoon vanilla extract

Step 3: Add eggs

Beat in the eggs one at a time, followed by cornstarch and heavy cream until the mixture is creamy and lump-free.
3 large eggs, 1 tablespoon cornstarch, 120 ml heavy cream

Step 4: Bake

Pour the filling over the crust. Bake in a preheated oven at 160°C (320°F) for 40–45 minutes or until the center is slightly set but still jiggles.

Step 5: Cool gradually

Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracks.

Step 6: Chill and serve

Transfer cheesecake to the refrigerator and chill for at least 4 hours (overnight is best). Garnish with extra lemon zest or whipped cream before serving.

Notes

Use fresh lemon juice for the best flavor.
Bake in a water bath if you want a crack-free cheesecake.
Chill overnight for the creamiest texture and rich lemon taste.