Refreshing lemon cheesecake: a citrus delight for all occasions

Refreshing lemon cheesecake: a citrus delight for all occasions

This refreshing lemon cheesecake is a bright and tangy dessert that combines the creamy richness of cheesecake with the tangy freshness of lemon. Featuring a crisp cookie crust made with classic María cookies and a creamy lemon-infused filling, this cheesecake is perfect for those who love a touch of citrus in their sweet treats. Adding a layer of lemon curd adds an extra touch of lemon flavor, making this cheesecake not only delicious but also irresistibly aromatic.


Why you'll love it: Lemon lovers will delight in the distinct, refreshing flavor that permeates every layer of this cheesecake. The combination of lemon with the creamy texture of the cheesecake creates a balanced and not too sweet dessert, perfect in any season. This is an ideal choice for those who prefer desserts that are both savory and comforting, without being too heavy.

Perfect occasion: This lemon cheesecake is perfect for spring and summer gatherings, such as picnics, garden parties or any festive celebration where a light and refreshing dessert is desired. It is also perfect for holiday meals or special occasions like birthdays and anniversaries where you want to impress your guests with something both beautiful and delicious.

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Decorating Tips:

  • Garnish the top with thinly sliced ​​lemon slices or zest for a chic, lemony decoration.
  • Sprinkle some pistachios or crushed almonds around the edges for a crunch that complements the creamy texture.
  • Decorate with fresh mint leaves or edible flowers for a pop of color and an elegant finish.
  • Serve each slice with a dollop of whipped cream or a drizzle of lemon syrup for added indulgence.

Ingredients: For the dough:

  • 250 g finely crushed María biscuits (about 40 biscuits)
  • 90 g (7 tablespoons) melted butter

For the cheesecake:

  • 448 g (2 bars) cream cheese, room temperature
  • 200 g (3/4 cup) condensed milk
  • 200 g (3/4 cup) natural yogurt or sour cream
  • 5g (1 teaspoon) vanilla extract
  • 80 g (1/3 cup) lemon juice (add more for more tang)
  • 100 g (2 large) eggs

For the lemon cream layer:

  • 200 g reserved cheesecake mix
  • 100 g lemon cream

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  • Springform pan
  • Parchment
  • Oven


  1. Prepare the crust: Mix the crushed biscuits with the melted butter. Press the mixture firmly into the bottom of a springform pan lined with parchment paper. Place in the refrigerator while you prepare the filling.
  2. Prepare the cheesecake filling: Mix cream cheese, condensed milk, yogurt (or sour cream), vanilla and lemon juice until smooth. Add the eggs one by one, mixing just until incorporated. Pour most of the mixture onto the crust, reserving around 200g for the lemon cream layer.
  3. Prepare the lemon cream layer: Mix the reserved cheesecake mixture with the lemon curd. Gently spread this layer over the plain cheesecake filling.
  4. Cook: Preheat the oven to 175°C (350°F). Bake the cheesecake for 45 to 50 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly open to prevent cracking.
  5. Coldness: Once at room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight.
  6. Serve and enjoy: Remove the cheesecake from the pan, cut it into slices and serve it chilled.

Enjoy this delicious lemon cheesecake, a perfect blend of creamy cheesecake richness and refreshing lemon zest!

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