Ingredients for Lemon Cheesecake
For the Biscuit Base
- 250 g digestive biscuits (or graham crackers)
- 120 g unsalted butter, melted
- 1 tablespoon sugar (optional)
For the Cheesecake Filling
- 600 g cream cheese (full fat, room temperature)
- 200 g granulated sugar
- 3 large eggs (room temperature)
- 200 ml heavy cream
- 2 tablespoons cornstarch or flour
- Zest of 2 lemons
- 120 ml fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping (Optional but Recommended)
- Whipped cream
- Lemon slices or lemon zest
- Lemon curd (optional)
Essential Tools You’ll Need
- Springform pan (20–22 cm)
- Food processor or rolling pin
- Mixing bowls
- Electric mixer or whisk
- Baking tray
- Aluminum foil
Preparing the Biscuit Base
The base is the foundation of your cheesecake. It should be firm, buttery, and slightly crisp.
Step-by-Step Instructions
- Crush the biscuits until fine crumbs form
- Mix crumbs with melted butter and sugar
- Press mixture firmly into the base of the pan
- Use a glass to compact evenly
- Chill in the refrigerator for 20–30 minutes
Why Chilling Is Important
- Helps the base set properly
- Prevents crumbling when slicing
- Creates a clean cheesecake structure
Making the Lemon Cheesecake Filling
This step defines the texture and flavor of your dessert.
Cream Cheese Preparation
Ensure the cream cheese is room temperature. Cold cream cheese causes lumps.
Mixing Instructions
- Beat cream cheese until smooth
- Add sugar gradually and mix gently
- Add eggs one at a time
- Mix in cream, vanilla, salt, and cornstarch
- Add lemon zest and lemon juice
- Mix just until combined
Important Tip
Do not overmix. Too much air causes cracking during baking.
Baking the Cheesecake (Water Bath Method)
The water bath ensures gentle, even baking.
How to Prepare a Water Bath
- Wrap the pan in foil tightly
- Place pan inside a larger baking tray
- Pour hot water halfway up the sides
Baking Instructions
- Oven temperature: 160°C (320°F)
- Bake for 60–70 minutes
- Center should jiggle slightly
Cooling the Cheesecake Properly
Cooling is just as important as baking.
Step-by-Step Cooling Process
- Turn off oven
- Open oven door slightly
- Let cheesecake cool inside for 1 hour
- Remove and cool at room temperature
- Refrigerate at least 6 hours, preferably overnight
This prevents cracks and improves texture.
Preparing the Topping
Whipped Cream
- Whip cold heavy cream with a little sugar
- Pipe or spread gently over the cheesecake
Lemon Decoration
- Thin lemon slices
- Lemon zest curls
- Light lemon glaze for shine
Serving the Lemon Cheesecake
For clean slices:
- Use a hot knife
- Wipe between each cut
Serve chilled for best flavor and texture.
Texture and Flavor Expectations
A perfect lemon cheesecake should be:
- Ultra creamy
- Slightly dense but not heavy
- Smooth without air bubbles
- Bright and refreshing with lemon aroma
Common Mistakes to Avoid
Overbaking
Leads to dry and cracked cheesecake.
Skipping the Water Bath
Results in uneven baking.
Rushing Cooling
Causes sinking and cracks.
Too Much Lemon Juice
Overpowers the creaminess.
Variations You Can Try
No-Bake Lemon Cheesecake
- Replace eggs with gelatin
- Chill instead of baking
Lemon Blueberry Cheesecake
- Add blueberry topping
Lemon Coconut Cheesecake
- Add coconut flakes to base
Storage Tips
Refrigerator
- Store covered up to 5 days
Freezer
- Freeze without topping
- Wrap tightly
- Keeps up to 2 months
Why This Cheesecake Is Perfect for Any Occasion
- Elegant presentation
- Crowd-pleasing flavor
- Perfect balance of sweet and tangy
- Ideal for birthdays, holidays, or tea time
Final Thoughts
This classic creamy lemon cheesecake is exactly what you see in the image:
- Smooth
- Rich
- Glossy
- Lightly tangy
- Beautifully decorated