This Lemon Cheesecake combines the zesty 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 blend of tart and sweet flavors that are perfectly balanced. It’s finished with a decorative swirl of lemon curd and a delicate garnish that makes this cheesecake not just a treat for the palate but also a feast for the eyes.
Why You’ll Love This:
The tangy freshness of lemon paired with the rich, velvety texture of the cheesecake makes for a refreshing yet indulgent dessert. The white chocolate ganache adds a smooth finish that complements the zesty lemon flavor perfectly. This cheesecake is both simple to make and impressively delicious, making it a sure hit for both novice and experienced bakers.
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 warmer weather gatherings.
Decoration Tips:
Garnish the cheesecake with whipped cream peaks, thin slices of lemon, and fresh mint leaves to enhance its visual appeal and add a touch of freshness. The lemon curd swirls on top can be intricately patterned with a toothpick for an elegant finish. Dusting a bit of powdered sugar over the top right before serving adds a snowy effect that’s visually striking.
Ingredients:
- Cookie Dough:
- 200 g tea biscuits
- 140 g butter
- Cheesecake Batter:
- 750 g cream cheese
- 200 g crème fraîche
- 3 g lemon zest
- 20 ml lemon juice
- 125 g granulated sugar
- 35 g cornstarch
- 3 eggs
- Filling:
- 125 g lemon curd
- Topping:
- 100 g white chocolate
- 40 ml heavy cream
- 35 g lemon curd
- Garnish:
- Whipped cream
- Lemon slices
- Mint leaves
Instructions:
- Melt butter in a saucepan over low heat.
- Crush the tea biscuits finely in a food processor. Mix with the melted butter and press evenly into the bottom of a springform pan lined with parchment paper. Chill in the refrigerator briefly.
- For the batter, combine cream cheese, crème fraîche, lemon zest, lemon juice, sugar, and cornstarch in a bowl. Mix well, then gently fold in eggs one at a time using a spatula.
- Pour half of the cheesecake mixture over the chilled cookie dough. Pipe a swirl of lemon curd on top, then cover with the remaining batter.
- Bake the cheesecake in a preheated oven at 125°C (257°F) for 60-65 minutes. Turn off the oven and let the cheesecake rest inside for an hour to prevent cracks.
- For the topping, heat the heavy cream until almost boiling, then add white chocolate. Let sit for a minute before stirring until smooth. Spread over the cooled cheesecake.
- Pipe additional lemon curd and create patterns with a toothpick.
- Refrigerate until set, ideally overnight.
- Slice and garnish with whipped cream, lemon slices, and mint leaves.
Enjoy this creamy, zesty delight!
