Bright, tangy, and creamy, this Lemon Cheesecake is a delightful dessert that brings a burst of citrus flavor to your table. Perfect for spring gatherings or as a refreshing finish to any meal, this cheesecake is sure to impress.
Ingredients
2 cups crushed digestive biscuits
1/2 cup melted butter
24 oz cream cheese, softened
1 cup sugar
1 tbsp lemon zest
1/2 cup fresh lemon juice
3 eggs
Whipped cream for garnish
Directions
- Preheat your oven to 325F. In a mixing bowl, combine the crushed digestive biscuits with the melted butter until well mixed. Press this mixture firmly into the bottom of a springform pan to form the crust.
- In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the lemon zest and fresh lemon juice, mixing until well combined. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
- Pour the lemon cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until the cheesecake is set and the center is slightly jiggly.
- Once baked, remove the cheesecake from the oven and allow it to cool completely. Refrigerate for at least 4 hours to let the flavors meld and the texture firm up.
- Serve chilled, topped with a dollop of whipped cream for an extra treat.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 50-55 minutes
- Total Time: 5 hours (including cooling and refrigeration)
- Servings: 8
Variations
- Graham Cracker Crust: Substitute digestive biscuits with graham crackers for a classic cheesecake crust.
- Berry Topping: Top with fresh berries like blueberries or raspberries for added color and flavor.
- Lemon Curd: Spread a layer of lemon curd on top of the cheesecake before serving for an extra citrus kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cheesecake is best served cold and does not require reheating.
FAQs
- Can I use bottled lemon juice?
Yes, but fresh lemon juice provides a better flavor. - How do I know when the cheesecake is done?
It should be set around the edges and slightly jiggly in the center. - Can I freeze this cheesecake?
Yes, it can be frozen for up to 2 months. Wrap it tightly and allow it to thaw in the refrigerator before serving. - What can I use instead of cream cheese?
Neufchâtel cheese or a dairy-free cream cheese alternative can work, though the texture may vary. - Can I make this cheesecake without a springform pan?
Yes, but be cautious when removing it from a regular cake pan. - How can I prevent cracks in my cheesecake?
Avoid overmixing the batter and ensure it cools gradually. - What if I don’t have digestive biscuits?
Graham crackers, shortbread cookies, or even Oreos can be used as substitutes. - Can I make mini cheesecakes instead?
Yes, simply divide the batter among cupcake liners in a muffin tin and adjust baking time accordingly. - How long should I let it cool?
Allow it to cool at room temperature for about an hour before refrigerating. - What’s the best way to slice cheesecake?
Use a sharp knife dipped in hot water for clean, even slices.
Conclusion
This Lemon Cheesecake is a perfect blend of tart and sweet, making it a crowd-pleaser at any gathering. Easy to prepare and beautifully refreshing, it’s sure to become a favorite dessert in your recipe collection!
PrintLemon Cheesecake Recipe
- Total Time: 1 hour 10 minutes
Description
Brighten your day with this refreshing Lemon Cheesecake! With a buttery biscuit crust and a creamy lemon filling, it’s a delightful dessert perfect for any occasion.
Ingredients
- 2 cups crushed digestive biscuits
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 3 eggs
- Whipped cream for garnish
Instructions
- Preheat oven to 325°F (160°C). In a bowl, mix crushed digestive biscuits with melted butter and press into the bottom of a springform pan.
- In a separate bowl, beat cream cheese and sugar until smooth. Add lemon zest and juice, mixing well. Incorporate eggs one at a time.
- Pour the batter over the crust and bake for 50-55 minutes, or until set.
- Allow to cool completely before refrigerating for at least 4 hours.
- Serve with whipped cream on top.
Notes
For added lemon flavor, garnish with lemon slices or additional lemon zest.
- Prep Time: 15 minutes
- Cook Time: 55 minutes