This Refreshing Lemon Cheesecake is a bright and tangy dessert that combines the creamy richness of cheesecake with the zesty freshness of lemon. Featuring a crisp cookie crust made from classic María cookies and a smooth, lemon-infused filling, this cheesecake is perfect for those who love a hint of citrus in their sweets. The addition of a lemon cream layer adds an extra burst of lemon flavor, making this cheesecake not only delicious but also irresistibly aromatic.
Why You’ll Love This: Lemon lovers will rejoice 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 overly sweet dessert that’s perfect for any season. It’s an ideal choice for those who prefer desserts that are both flavorful 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’s also well-suited for holiday meals or special occasions like birthdays and anniversaries where you want to impress your guests with something both beautiful and delicious.
Decoration Tips:
- Garnish the top with thinly sliced lemon wheels or zest for a chic, citrusy decoration.
- Sprinkle crushed pistachios or 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 extra indulgence.
Ingredients: For the Crust:
- 250g María cookies, finely crushed (about 40 cookies)
- 90g (7 tbsp) melted butter
For the Cheesecake:
- 448g (2 bars) cream cheese, room temperature
- 200g (3/4 cup) condensed milk
- 200g (3/4 cup) natural yogurt or sour cream
- 5g (1 tsp) vanilla extract
- 80g (1/3 cup) lemon juice (add more for extra tanginess)
- 100g (2 large) eggs
For the Lemon Cream Layer:
- 200g reserved cheesecake mixture
- 100g lemon cream
Tools:
- Springform pan
- Parchment paper
- Oven
Instructions:
- Prepare the Crust: Mix the crushed cookies with melted butter. Press the mixture firmly into the bottom of a parchment-lined springform pan. Chill in the refrigerator while you make the filling.
- Make the Cheesecake Filling: Blend the cream cheese, condensed milk, yogurt (or sour cream), vanilla, and lemon juice until smooth. Add eggs one at a time, mixing just enough to incorporate. Pour most of the mixture over the crust, reserving about 200g for the lemon cream layer.
- Prepare the Lemon Cream Layer: Mix the reserved cheesecake mixture with the lemon cream. Carefully spread this layer over the plain cheesecake filling.
- Bake: Preheat the oven to 175°C (350°F). Bake the cheesecake for 45-50 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.
- Chill: Once at room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Serve and Enjoy: Remove the cheesecake from the pan, slice, and serve chilled.
Enjoy this delightful Lemon Cheesecake, a perfect blend of creamy cheesecake richness and the refreshing zest of lemons!
