Embrace the fusion of tangy lemon and smooth creaminess with our Ultimate Creamy Lemon Cheesecake. This dessert is a masterpiece that balances the zesty punch of lemon with the velvety texture of cream cheese and white chocolate, making each bite an unforgettable experience. Perfect for lemon lovers and cheesecake aficionados alike, this recipe guides you through creating a dessert that’s as visually appealing as it is delicious.
Why You’ll Love This: From its crumbly biscuit base to the lemon-infused creamy filling, and the luxurious white chocolate topping, every layer of this cheesecake promises a symphony of flavors. Its refreshing lemon zest and juice blend seamlessly with the richness of cream cheese and crème fraîche, ensuring a dessert that’s both invigorating and satisfying.
Perfect Occasion: This cheesecake is a showstopper for any celebration, be it a birthday, holiday, or an elegant dinner party. Its bright flavors and sophisticated appearance make it a perfect fit for spring and summer gatherings, or anytime you wish to bring a slice of sunshine to your table.
Decoration Tips: Garnish with grace by piping swirls of whipped cream, adding thin slices of lemon for a pop of color, and sprinkling fresh mint leaves for an aromatic touch. For an extra glossy finish, drizzle a bit more lemon curd atop the cheesecake before serving. Remember, the beauty of this cheesecake lies in both its taste and its presentation.
Ingredients:
- For the Crust:
- 200g butter, melted
- 200g tea biscuits, finely ground
- For the Cheesecake Filling:
- 750g cream cheese, at room temperature
- 200g crème fraîche
- 3g lemon zest
- 20ml lemon juice
- 125g granulated sugar
- 35g cornstarch
- 3 large eggs
- For the Filling:
- 125g lemon curd
- For the Topping:
- 100g white chocolate, chopped
- 40ml heavy cream
- 35g lemon curd
- For Garnishing:
- Whipped cream
- Lemon slices
- Fresh mint leaves
Method:
- Prepare the Crust: Mix melted butter with ground tea biscuits until well combined. Press this mixture into the bottom of a lined 24cm springform pan and chill in the refrigerator.
- Make the Filling: Blend cream cheese, crème fraîche, lemon zest, lemon juice, sugar, and cornstarch until smooth. Fold in eggs one at a time with a spatula, avoiding over-mixing.
- Pour half of the filling over the crust, add a swirl of lemon curd, then cover with the remaining filling. Smooth the top.
- Bake: Preheat your oven to 125°C. Bake the cheesecake for 60-65 minutes or until set but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- Prepare the Topping: Heat the heavy cream until it’s about to boil, then pour over the white chocolate. Let it sit for a minute before stirring to a smooth ganache. Spread over the cooled cheesecake and create decorative swirls with lemon curd.
- Chill: Refrigerate the cheesecake, ideally overnight, to set completely.
- Serve: Garnish with whipped cream, lemon slices, and mint leaves. Slice with a warm knife for clean cuts.
Enjoy this delightful blend of citrus and sweetness, perfect for making any occasion a bit more special. Enjoy!
