This Classic Lemon Cheesecake recipe captures the essence of elegance with its zesty lemon flavor and creamy texture, making it the perfect centerpiece for any tea party. Featuring a crumbly biscuit base, a rich cream cheese filling, and a vibrant lemon curd topping, this cheesecake is not overly sweet, allowing the natural lemony brightness to shine through.
Why You’ll Love This:
- Perfectly Lemony: The use of fresh lemon juice and zest ensures a bright and refreshing flavor that’s not overpowering.
- Smooth and Creamy: The combination of cream cheese and Greek yogurt creates a silky texture that melts in your mouth.
- Visually Stunning: Topped with homemade lemon curd and a sprinkle of lemon zest, this cheesecake is as beautiful as it is delicious.
Perfect Occasion:
Ideal for a sophisticated afternoon tea, spring gatherings, or any occasion where a refined dessert is desired. It’s also great for celebrations and holidays where you want to impress your guests with something special.
Decoration Tips:
- Lemon Slices: Garnish the top with thin slices of lemon arranged in a spiral pattern for an artistic touch.
- Edible Flowers: Add edible flowers such as violets or pansies for a pop of color and elegance.
- Mint Leaves: A few fresh mint leaves can add a refreshing contrast to the lemony topping.
Ingredients for the Base:
- 200g of your favorite biscuits
- 90g unsalted butter, melted
- Lemon zest
Ingredients for the Cheesecake:
- 600g cream cheese
- 80g regular sugar
- 20g plain flour
- 160g Greek yogurt
- 30g lemon juice
- 4g vanilla extract
- 2 eggs
- A pinch of salt
Ingredients for Lemon Curd:
- 50g water
- 40g lemon juice
- 30g regular sugar
- 12g cornstarch
- 10g unsalted butter
- Lemon zest, to taste
- 200g cream (33% fat)
Instructions:
- Prepare the Base: Process the biscuits in a food processor until finely ground. Mix in the melted butter and lemon zest. Press this mixture into the bottom and up the sides of a springform pan to create an even layer. Chill in the refrigerator.
- Make the Cheesecake Filling: Beat the eggs in a large bowl. Add cream cheese and Greek yogurt, mixing until smooth. Incorporate the sugar and a pinch of salt. Blend in the lemon juice, vanilla extract, and flour until the mixture is completely smooth. Pour over the prepared base and smooth the top.
- Bake: Place the cheesecake pan in a larger roasting pan and fill with hot water to create a water bath. Bake in a preheated oven at 150°C (302°F) for about 60 minutes. Turn off the oven and leave the cheesecake inside with the door slightly open until it cools to room temperature to prevent cracks. Then refrigerate for 1-2 hours.
- Prepare Lemon Curd: 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.
- Finish the Cheesecake: Whip the cream until it forms soft peaks. Gently fold in the cooled lemon curd. Spread this mixture over the chilled cheesecake. Garnish with additional lemon zest.
- Serve: Chill the cheesecake until ready to serve. Slice and enjoy this refreshing and elegant dessert.
Indulge in this Classic Lemon Cheesecake, a dessert that promises to be a highlight at your next gathering, combining sophistication with the irresistible allure of lemon.
