Creamy Lemon Cheesecake Recipe – Easy & Delicious
Indulge in a luscious Creamy Lemon Cheesecake featuring a buttery biscuit crust, velvety lemon filling, and a glossy lemon glaze. This dessert strikes the perfect balance between rich and refreshing, making it an ideal treat for any celebration or casual indulgence.
Equipment
- Springform pan (9-inch)
- Electric mixer
- Mixing bowls
- Food processor (or rolling pin)
- Saucepan
- Spatula
Ingredients
- For the Biscuit Crust:
- 180 g biscuits graham crackers or digestive biscuits
- 100 g unsalted butter melted
- For the Creamy Lemon Filling:
- 120 g powdered milk
- 100 ml hot water
- 100 g unsalted butter softened
- 120 ml fresh lemon juice
- Zest of 2 lemons
- 100 g sugar
- For the Lemon Glaze:
- 100 g sugar
- 2 egg yolks
- 2 tbsp cornstarch
- 1 cup fresh lemon juice
- 500 ml milk
- 1 tsp vanilla extract
- For Decoration:
- Lemon slices
- Grated lemon zest
- Fresh mint leaves
Instructions
- Step 1: Make the Biscuit CrustCrush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and using a rolling pin.Combine the crushed biscuits with melted butter, stirring until the mixture is thoroughly blended.Press the mixture firmly into the base of a 9-inch springform pan to form an even layer.Refrigerate the crust for 20 minutes to set.
- Step 2: Prepare the Creamy Lemon FillingIn a mixing bowl, combine hot water and powdered milk. Stir until smooth.Using an electric mixer, blend the powdered milk mixture with sugar and softened butter until creamy.Add the lemon juice and lemon zest, mixing until fully combined and smooth.Pour the lemon filling over the chilled biscuit crust, spreading it evenly with a spatula.Return to the refrigerator while preparing the glaze.
- Step 3: Create the Lemon GlazeIn a bowl, whisk together lemon juice, egg yolks, sugar, cornstarch, and vanilla extract.Warm the milk in a saucepan over medium heat, ensuring it doesn't reach a boil.Gradually add the lemon mixture to the warm milk, stirring constantly.Continue cooking until the glaze thickens into a smooth, pourable consistency.Let the glaze cool slightly, then gently pour it over the cheesecake layer.
- Step 4: Chill, Decorate, and ServeCover the cheesecake with plastic wrap and refrigerate for at least 6 hours (or overnight for best results).Before serving, garnish with lemon slices, grated lemon zest, and fresh mint leaves.Slice and enjoy the creamy, zesty goodness!
Notes
Recipe Notes:
- Room Temperature Ingredients: Ensure butter is softened and other ingredients are at room temperature for the smoothest filling.
- Chill Thoroughly: Allow ample chilling time to ensure the cheesecake sets properly and slices cleanly.
- Fresh Lemon Juice: Always use fresh lemons for the most vibrant flavor.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prevent Cracks: Avoid overmixing the filling and allow gradual cooling to prevent surface cracks.