Lemon Cheesecake

This cheesecake is the epitome of zesty decadence, blending the bright tang of lemons with the creamy indulgence of cheesecake.

The velvety texture of the creamy filling is complemented by a tart and refreshing lemon curd flavour that dances on the palate combined with the biscuit crust that adds a delightful crunch and a hint of sweetness to balance out the tang of the lemon citrus.

It is a dessert that embodies the essence of summer while tantalizing the taste buds with its lusciousness, and because it requires no baking, this is the perfect refreshing dessert for the last hot days of this year.

Combine ground biscuits with melted butter and milk, then press into a lined baking mould and refrigerate.

Whip together cream cheese and whipping cream until soft peaks, then add the icing sugar, lemon peel and lemon juice and continue mixing until stiff peaks.

Spread the cream over the base and put in the fridge for an hour.

With a mixer beat room temperature butter with sugar for a couple of minutes, then add an egg, lemon peel and lemon juice, and mix for a minute into a curdled mix.

Transfer the mix into a saucepan and simmer for 10 minutes over low to medium heat while stirring with a wooden spoon or a silicone spatula. Leave it to cool down to room temperature, then spread over the cheesecake and refrigerate for at least 3 hours.

Print

With ImageWithout Image

Lemon Cheesecake

Yield: 12

Cook ModePrevent screen from turning off

Ingredients

Base

• Biscuits - 200 g
• Butter - 80 g
• Milk - 1 tablespoon

Cream

• Cream cheese - 400 g
• Whipping cream - 150 ml
• Icing sugar - 85 g
• Lemon peel - 1 tablespoon
• Lemon juice - 2 tablespoons

Lemon curd

• Butter - 55 g
• Sugar - 60 g
• Egg - 1
• Lemon peel - 1 + 1/2 teaspoon
• Lemon juice - 70 ml

Instructions

1. Combine ground biscuits with melted butter and milk, then press into a lined baking mould and refrigerate.
2. Whip together cream cheese and whipping cream until soft peaks, then add the icing sugar, lemon peel and lemon juice and continue mixing until stiff peaks.
3. Spread the cream over the base and put in the fridge for an hour.
4. With a mixer beat room temperature butter with sugar for 2-3 minutes, then add an egg, lemon peel and lemon juice, and mix for a minute into a curdled mix.
5. Transfer the mix into a saucepan and simmer for 10 minutes over low to medium heat while stirring with a wooden spoon or a silicone spatula. Leave it to cool down to room temperature, then spread over the cheesecake and refrigerate for at least 3 hours.

Did you make this recipe?

Tag @nothingbutfood2022 on instagram and hashtag it #