Lemon cheesecake is the tangy, citrusy dessert recipe. It is made with a nutty crust base of dry biscuits and melted butter, and it is then filled with a smooth, creamy, tart filling thanks to the lemon-flavored spreadable creamy cheese. This recipe involves adding medium eggs and finally baking in the oven, for a more compact cheesecake.
It is a refreshing, tangy, delicious dessert you can enjoy cold and garnish with thin slices of lemon and fresh mint leaves. So let's find out how to make a perfect tangy lemon cheesecake following our step-by-step recipe and serve it at the end of a summer dinner or as an afternoon snack for children and adults.
You can also decorate this lemon cheesecake with a lemon glaze.
We recommend using a 22 centimeters diameter round springform cake pan, preferably hinged and with a removable bottom. This will make it easier to take out the lemon cheesecake.
If you want a golden cheesecake, raise the oven temperature to 374°F/190°C and reduce the cooking time to about 40 minutes.
You can replace natural plain yogurt with a Greek one. You can also leave it out completely and add mascarpone cheese, ricotta cheese or other creamy spreadable cheese instead.
Since you will use the lemon zest, it is best to buy organic lemons.
For the base you can also use classic breakfast shortbread biscuits or lemon biscuits, for an even more citrusy and intense taste.
Let the lemon cheesecake rest for few minutes in the refrigerator, before serving. The lemon cheesecake will be more flavorful and compact.
You can store the lemon cheesecake in the refrigerator, wrapped on the surface with a sheet of cling film, for 3-4 days. Freezing is not recommended.
For the base; collect the digestive biscuits in a stand mixer and blend them until they are powdered.
Transfer the digestive biscuits to a bowl, pour in the melted butter and mix with a spoon.
Spread the mixture into a 22 centimeters diameter round springform cake pan, lined with a sheet of parchment paper. Compact with the back of a spoon and transfer to the refrigerator for 30 minutes.
In a bowl, mix the fresh spreadable creamy cheese with the grated lemon zest, granulated sugar and yogurt.
Add the medium eggs and finally the fresh cream, then mix gently.
Pour the cream over the biscuit base.
Bake the lemon cheesecake at 340°F/170°C and cook for about 60 minutes.
After the baking time, take the lemon cheesecake out of the oven and let it cool completely. Keep it in the refrigerator until ready to serve, then garnish with lemon slices and mint leaves and serve.