Exquisite classic lemon cheesecake: a delicate balance of tangy and sweet

Exquisite classic lemon cheesecake: a delicate balance of tangy and sweet

This classic lemon cheesecake recipe captures the essence of elegance with its tangy lemon flavor and creamy texture, making it the perfect centerpiece for any snack. Featuring a crumbly biscuit base, a rich cream cheese filling, and a vibrant lemon curd filling, this cheesecake isn't too sweet, letting the natural brightness of the lemon shine through.


Why you'll love it:

  • Perfectly lemony: Using fresh lemon juice and zest ensures a bright, refreshing flavor that isn't overpowering.
  • Smooth and creamy: The combination of cream cheese and Greek yogurt creates a silky texture that melts in your mouth.
  • Visually stunning: replaces the word nice with emptypped with homemade lemon curd and a sprinkle of lemon zest, this cheesecake is as beautiful as it is delicious.

Perfect occasion:

Ideal for sophisticated afternoon tea, spring gatherings or any occasion where a fancy dessert is desired. It's also ideal for celebrations and holidays where you want to impress your guests with something special.

Decorating Tips:

  • Lemon slices: Garnish the top with thin lemon slices arranged in a spiral for an artistic touch.
  • Edible flowers: Add edible flowers like violets or pansies for a touch of color and elegance.
  • Mint leaves: A few fresh mint leaves can add a refreshing contrast to the lemony garnish.
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Ingredients for the base:

  • 200g of your favorite biscuits
  • 90 g unsalted butter, melted
  • Lemon zest

Ingredients for the cheesecake:

  • 600 g of fresh cheese
  • 80 g of regular sugar
  • 20g plain flour
  • 160 g of Greek yogurt
  • 30g lemon juice
  • 4g vanilla extract
  • 2 eggs
  • A pinch of salt

Ingredients for Lemon Curd:

  • 50g of water
  • 40g lemon juice
  • 30g of regular sugar
  • 12g cornstarch
  • 10g unsalted butter
  • Lemon zest, to taste
  • 200g cream (33% fat)


  1. Prepare the base: Process the biscuits in a food processor until finely ground. Add the melted butter and lemon zest. Press this mixture into the bottom and sides of a springform pan to create an even layer. Cool in the refrigerator.
  2. Prepare the cheesecake filling: Beat the eggs in a large bowl. Add cream cheese and Greek yogurt, mixing until smooth. Add the sugar and a pinch of salt. Stir in the lemon juice, vanilla extract and flour until the mixture is completely smooth. Pour over the prepared base and smooth the top.
  3. Cook: Place the cheesecake pan in a larger roasting pan and fill it with hot water to create a water bath. Bake in a preheated oven at 150°C (302°F) for approximately 60 minutes. Turn off the oven and leave the cheesecake inside with the door slightly open until it cools to room temperature to avoid cracking. Then refrigerate for 1 to 2 hours.
  4. Prepare the lemon cream: In a saucepan, combine water, lemon juice, sugar and cornstarch. Cook over medium heat until thickened. Remove from heat, add butter and stir until smooth. Let cool to room temperature.
  5. Finish the cheesecake: Whip the cream until it forms soft peaks. Gently fold in the cooled lemon cream. Spread this mixture over the cooled cheesecake. Garnish with additional lemon zest.
  6. Serve: Cool the cheesecake until ready to serve. Slice and enjoy this refreshing and elegant dessert.
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Treat yourself to this classic lemon cheesecake, a dessert that promises to be a highlight at your next get-together, combining sophistication with the irresistible appeal of lemon.

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