This Lemon Cheesecake Delight is a perfect balance of creamy, tangy, and sweet flavors. With a luscious lemon-infused cream cheese filling and a buttery biscuit base, this dessert is a refreshing treat that’s hard to resist. Follow this step-by-step guide to create a homemade dessert that you’ll never get tired of eating!
Ingredients
For the Lemon Curd:
- Zest of 1 lemon
- 125 ml (½ cup) lemon juice (freshly squeezed)
- 120 g (½ cup) sugar
- 3 eggs
- 2 egg yolks
- 120 g unsalted butter, cut into small pieces
For the Crust:
- 200 g biscuits (such as digestive biscuits or graham crackers)
- 120 g unsalted butter, melted
For the Cheesecake Filling:
- 400 g cream cheese, softened
- 180 g (¾ cup) sugar
- 2 tablespoons lemon curd (from above)
- 500 ml whipping cream
Instructions
Step 1: Prepare the Lemon Curd
- In a medium saucepan, combine the lemon zest, lemon juice, sugar, eggs, and egg yolks. Whisk together until smooth.
- Place the saucepan over medium heat and add the unsalted butter, whisking constantly.
- Continue to cook and whisk for about 7-10 minutes, until the mixture thickens and can coat the back of a spoon.
- Once thickened, remove the lemon curd from the heat and strain it through a fine-mesh sieve into a bowl to remove any lumps.
- Let the lemon curd cool to room temperature, then refrigerate until ready to use.
Step 2: Make the Biscuit Crust
- Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- In a mixing bowl, combine the biscuit crumbs with the melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan or a pie dish, spreading it out evenly to form the crust.
- Refrigerate the crust for at least 30 minutes to set.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
- Add 2 tablespoons of the prepared lemon curd to the cream cheese mixture and beat until well combined.
- In a separate bowl, whip the whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 4: Assemble the Lemon Cheesecake
- Pour the cream cheese mixture over the chilled biscuit crust, spreading it out evenly.
- Smooth the top with a spatula.
- Dollop the remaining lemon curd over the top of the cheesecake and gently swirl it into the filling using a toothpick or knife for a marbled effect.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
Step 5: Serve
- Once the cheesecake is fully set, remove it from the refrigerator.
- Carefully remove the cheesecake from the springform pan, if using, and transfer it to a serving plate.
- Slice and serve your Lemon Cheesecake Delight chilled, garnished with extra lemon zest or fresh berries if desired.
Cook’s Notes
- Cream Cheese: Make sure the cream cheese is softened to room temperature before mixing to ensure a smooth and creamy filling.
- Lemon Curd: The homemade lemon curd adds a fresh, tangy flavor to the cheesecake. You can store any extra lemon curd in the refrigerator for up to a week and use it as a topping for other desserts or toast.
- Biscuit Crust: Digestive biscuits or graham crackers work best for the crust, but you can use any biscuit or cookie of your choice.
Variations
Lemon-Berry Cheesecake
Top the cheesecake with fresh berries like blueberries, raspberries, or strawberries for a burst of fruity flavor.
Lemon Meringue Cheesecake
Add a layer of meringue on top of the cheesecake and lightly torch it for a lemon meringue pie-inspired dessert.
Coconut Lemon Cheesecake
Add ¼ cup of shredded coconut to the crust mixture for a tropical twist.
Chocolate Lemon Cheesecake
Drizzle melted dark chocolate over the top of the cheesecake before serving for a rich and indulgent flavor combination.
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Store it covered in the refrigerator until ready to serve.
2. How do I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze Lemon Cheesecake Delight?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
4. Can I use store-bought lemon curd?
Yes, if you’re short on time, you can use store-bought lemon curd instead of making it from scratch.
5. Can I use a different type of crust?
Absolutely! You can use a chocolate cookie crust, a ginger snap crust, or even a nut-based crust if you prefer.
This Lemon Cheesecake Delight is a refreshing and satisfying dessert that’s perfect for any occasion. With its creamy, tangy filling and buttery biscuit crust, it’s a dessert you’ll never get tired of eating. Whether you stick to the classic recipe or try one of the variations, this cheesecake is sure to impress everyone who tries it. Enjoy your homemade lemon cheesecake!
