This Lemon Cheesecake recipe brings together the zesty freshness of lemons with the creamy decadence of cheesecake, topped with a luscious mascarpone cream. The biscuit base provides a crunchy foundation, perfectly complementing the smooth and tangy filling. Each layer of this dessert, from the lemon-infused cheesecake to the rich mascarpone topping, promises a harmonious blend of textures and flavors that are sure to impress.
Why You’ll Love This: Lemon lovers will rejoice in the intense citrus flavor that permeates every component of this cheesecake. The addition of homemade lemon glaze adds a bright, tart contrast to the sweetness of the cream cheese and mascarpone. This cheesecake is not just a treat for the palate but also a visual delight, making it the perfect centerpiece for your dessert table.
Perfect Occasion: This Lemon Cheesecake is ideal for spring and summer gatherings, such as garden parties, Easter celebrations, or any occasion that calls for a refreshing dessert. It’s also perfect for holiday feasts or as a special treat to brighten up the colder months.
Decoration Tips: Garnish this cheesecake with thinly sliced lemon wheels, fresh mint leaves, or even edible flowers for a touch of elegance. A dusting of powdered sugar or lemon zest can also enhance the visual appeal. Serve each slice with a small dollop of whipped cream or a drizzle of additional lemon curd for extra flair.
Ingredients:
- Cheesecake Base:
- 260g digestive biscuits, crushed into fine crumbs
- 100g unsalted butter, melted
- Cheesecake Filling:
- 600g full-fat cream cheese
- 230g caster sugar
- 3 large eggs
- 190g lemon curd
- 3 tbsp lemon juice
- Lemon Glaze:
- 4 large egg yolks
- 130g caster sugar
- 1 tbsp lemon zest
- 80mL fresh lemon juice
- 85g unsalted butter
- Mascarpone Topping:
- 200g mascarpone cheese
- 100g double cream
- 60g icing sugar
Method:
- Preheat your oven to 180°C (350°F). Combine the digestive biscuit crumbs with melted butter and press into the bottom of a springform tin. Bake for 10 minutes and allow to cool.
- For the filling, beat the cream cheese and caster sugar until smooth. Incorporate the eggs one at a time, followed by the lemon curd and lemon juice. Pour this mixture over the cooled base and bake for 40 minutes.
- Allow the cheesecake to cool in the turned-off oven to prevent cracking.
- For the lemon glaze, use a double boiler to whisk the egg yolks, sugar, lemon zest, and juice until thickened. Remove from heat, stir in the butter, and spread over the cooled cheesecake.
- Refrigerate the cheesecake overnight to set.
- Whip the mascarpone, double cream, and icing sugar until soft peaks form. Pipe or spread the topping over the cheesecake.
- Garnish as desired with lemon slices and mint before serving.
Enjoy this exquisite Lemon Cheesecake, where every bite offers a burst of lemony zest balanced with creamy, sweet layers!
