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Lemon Cheesecake
One of the best cheesecakes, creamy, light, perfect crust and delicious lemon flavor.
Prep time
20 mins
Cook time
50 mins
Total time
1 hr 10 mins
Ingredients
- Makes 8-10 servings
- Crust
- 180 g digestive biscuits
- 4 tbsp breadcrumbs
- 80 g unsalted butter, melted
- freshly grated zest of 2 lemon
- Filling
- 500 g cream cheese or fresh ricotta cheese
- 200 g sour cream
- freshly grated zest of 2 lemon
- 5 tbsp sugar
- 1 tbsp honey
- 3 eggs
- 1 tsp vanilla extract
- 3 1/2 tbsp corn starch
- Garnish
- lemon slices
Directions
- Preheat oven to 175C (350 F).
- Crush digestive biscuits. Melt butter and blend with crushed biscuits, breadcrumbs and lemon zest until ingredients are evenly moistened. Press biscuits mixture with the back of the spoon into bottom of a 10-inch (26 cm) spring form pan (with a removable base).
- For the cheese filling beat cheese, sour cream, lemon zest, cornstarch, vanilla extract, honey and sugar in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed. Pour the filling over the prepared crust.
- Bake for 40-50 minutes until the cheesecake is set. Run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. You can serve or refrigerate overnight.
Nutrition facts
1 Serving - Calories:434, Fat:33.8 g, Saturated Fat:19.0 g, Carbohydrates:26.5 g, Sugar:13.0 g, Protein:7.6 g, Cholesterol:142 mg, Calories from Fat 304, Sodium 331mg,
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