Ultimate Creamy Lemon Cheesecake
A rich and creamy lemon cheesecake with a buttery crust and white chocolate topping perfectly balanced with fresh citrus flavor
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: ~12 hours (including chilling)
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
For the Crust:
200 g butter, melted
200 g tea biscuits, finely ground
For the Cheesecake Filling:
750 g cream cheese (room temperature)
200 g crème fraîche
3 g lemon zest
20 ml lemon juice
125 g granulated sugar
35 g cornstarch
3 large eggs
For the Filling Layer:
125 g lemon curd
For the Topping:
100 g white chocolate, chopped
40 ml heavy cream
35 g lemon curd
For Garnish:
Whipped cream
Lemon slices
Fresh mint leaves
Instructions
Prepare the crust: Mix melted butter with ground biscuits until combined. Press into a lined 24 cm springform pan. Chill in the fridge.
Make the filling: Blend cream cheese, crème fraîche, lemon zest, lemon juice, sugar, and cornstarch until smooth. Gently fold in eggs one at a time.
Assemble: Pour half the filling over the crust. Add spoonfuls of lemon curd and swirl lightly. Pour remaining filling and smooth the top.
Bake: Preheat oven to 125°C (257°F). Bake for 60–65 minutes until set but slightly wobbly in the center. Turn off oven and let cool inside for 1 hour.
Prepare topping: Heat cream until just simmering, pour over white chocolate, let sit, then stir until smooth. Spread over cooled cheesecake and swirl with lemon curd.
Chill: Refrigerate overnight for best texture.
Serve: Garnish with whipped cream, lemon slices, and mint. Slice with a warm knife for clean cuts.
Notes
Avoid overmixing after adding eggs to prevent cracks.
Cooling slowly in the oven helps maintain a smooth top.
Overnight chilling enhances flavor and texture.
For extra shine, add a thin layer of lemon curd before serving.
Find it online: https://allrecipesmade.com/ultimate-creamy-lemon-cheesecake/
