This Lemon Cheesecake is one of the best cheesecakes ever. It is creamy, refreshing, with a perfect crispy crust and delicious lemon flavor.
Cheesecakes will always be one of my family favorite desserts. You can make cheesecake in so many ways, adding various flavors and have each time a different cheesecake dessert.
For the crust I used breadcrumbs in combination with digestive biscuits and it is totally irresistible with it’s great crunchy texture.
When serving, you can use a pastry cutter to create unique, elegant servings that everybody will appreciate.
How to make this lemon cheesecake
Begin with preheating your oven to 175°C (350°F).
To prepare the crust, start by crushing digestive biscuits or graham crackers. Melt the butter and blend it with the crushed biscuits, breadcrumbs, and lemon zest until the ingredients are evenly moistened. Press the biscuit mixture firmly into the bottom of a 10-inch (26 cm) springform pan (with a removable base) using the back of a spoon.
For the lemon cheese filling, combine the cream cheese, sour cream, lemon zest, cornstarch, vanilla extract, honey, and sugar in a food processor. Blend until well combined. Gradually add the eggs, one at a time, ensuring each egg is fully absorbed before adding the next. Pour the cheese filling over the prepared crust, spreading it evenly.
Bake the cheesecake for 40-50 minutes, or until it is set. Once baked, run a sharp knife completely around the inside edge of the pan to loosen the cheesecake. Allow it to cool completely at room temperature. You can serve the cheesecake immediately or refrigerate it overnight for a firmer texture.
This creamy lemon cheesecake, with its zesty flavor and smooth texture, is a delightful dessert that pairs perfectly with fresh berries or a dollop of whipped cream.
Hope you will try it out and enjoy your delicious homemade lemon cheesecake! If you do, make sure to share the photos with me on Instagram.
For more similar recipes check our full collection of Cheesecake Recipes.
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Lemon Cheesecake
Ingredients
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 cornstarch , optional
Garnish
- lemon slices
Instructions
- Preheat the 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 biscuit mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform 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
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
