Delicious lemon cheesecake with white chocolate ganache: a citrus delight

Delicious lemon cheesecake with white chocolate ganache: a citrus delight

This lemon cheesecake combines the tangy allure of lemon with the creamy texture of cheesecake, topped with a silky white chocolate ganache. Built on a base of crushed tea biscuits, each layer of this dessert offers a perfectly balanced blend of tart and sweet flavors. It's finished with a decorative swirl of lemon curd and a delicate topping that makes this cheesecake not only a treat for the palate but also a feast for the eyes.


Why you'll love it:

The tangy freshness of the lemon combined with the rich and velvety texture of the cheesecake make it a refreshing but indulgent dessert. The white chocolate ganache adds a sweet finish that perfectly complements the tangy lemon flavor. This cheesecake is both simple to make and incredibly delicious, making it a sure-fire hit for beginner and experienced bakers alike.

Perfect occasion:

This lemon cheesecake is perfect for special occasions like birthdays, anniversaries or any festive celebration. It's also ideal for a summer picnic or as a sophisticated dessert at a dinner party. Its refreshing taste makes it a great choice for hot weather meetings.

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Decorating Tips:

Garnish the cheesecake with whipped cream peaks, thin lemon slices and fresh mint leaves to enhance its visual appeal and add a touch of freshness. The lemon curd swirls on top can be finely shaped with a toothpick for an elegant finish. Sprinkling a little powdered sugar on top right before serving adds a visually striking snowy effect.


  • Cookie dough:
    • 200 g tea biscuits
    • 140g butter
  • Cheesecake dough:
    • 750 g of fresh cheese
    • 200 g fresh cream
    • 3 g lemon zest
    • 20 ml lemon juice
    • 125g caster sugar
    • 35 g cornstarch
    • 3 eggs
  • Filling:
  • Trim:
    • 100g white chocolate
    • 40 ml of heavy cream
    • 35 g of lemon cream
  • Garnish:
    • Whipped cream
    • Lemon slices
    • Mint leaves


  1. Melt the butter in a saucepan over low heat.
  2. Finely crush the tea biscuits in a food processor. Mix with the melted butter and press evenly into the bottom of a springform pan lined with parchment paper. Cool briefly in the refrigerator.
  3. For the dough, combine the cream cheese, crème fraîche, lemon zest, lemon juice, sugar and cornstarch in a bowl. Mix well, then gently incorporate the eggs one by one using a spatula.
  4. Pour half of the cheesecake mixture over the chilled cookie dough. Spoon a swirl of lemon curd on top, then cover with the rest of the dough.
  5. Bake the cheesecake in an oven preheated to 125°C (257°F) for 60-65 minutes. Turn off the oven and let the cheesecake sit inside for an hour to prevent cracking.
  6. For the topping, heat the heavy cream until boiling, then add the white chocolate. Let sit for a minute before stirring until smooth. Spread over the cooled cheesecake.
  7. Pour in additional lemon curd and create designs with a toothpick.
  8. Refrigerate until set, ideally overnight.
  9. Slice and garnish with whipped cream, lemon slices and mint leaves.

Enjoy this creamy and tangy delight!

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