Lemon Cheesecake
A refreshing balance of zesty citrus and creamy sweetness, this light lemon cheesecake captures the essence of summer in every bite. Simple to make yet irresistibly indulgent, it’s the kind of dessert that brightens up any table.
How to Make
- 1.
Prepare the Biscuit Base
Place the biscuits in a plastic bag and crush them with a rolling pin until they become fine crumbs. Transfer the crumbs to a bowl and mix with the melted butter until well combined. Press the mixture into the base of a cake tin, ensuring it is even and compact. Place the tin in the fridge to set while preparing the filling.
- 2.
Make the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese and icing sugar together until smooth and creamy. Add the lemon zest and juice, and mix thoroughly.
- 3.
Whip the Cream
In a separate bowl, whisk the double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until thoroughly combined.
- 4.
Assemble the Cheesecake
Remove the base from the fridge and spoon the cheesecake filling over it. Smooth the top with a spatula, ensuring an even layer. Refrigerate to set for at least 4 hours.
- 5.
Garnish & Serve
Optionally, garnish with a bit of extra lemon zest on top for decoration. Slice and serve chilled.
Fun Facts About Lemon Cheesecake Recipe
- Lemon cheesecake is often called a “sunshine dessert” because of its bright flavour and cooling texture.
- While a classic cheesecake recipe can feel heavy, the addition of lemon juice and zest gives this version a refreshing, tangy lift that balances the richness.