A classic, simple Lemon Cheesecake that will brighten your home, all year round. This cheesecake is rich, creamy, and bursting with springy lemon flavor. Add to that a cookie crumble base and gorgeous white chocolate ganache topping, you’ve got a divine treat. The smooth and delicately sweet ganache perfectly complements the lemony cheesecake filling.
This Lemon Cheesecake is simple to make and very nearly foolproof. As with all my cheesecake recipes, I encourage you to embrace the imperfections and cracks, because I guarantee you – the flavors will make it a star no matter what.
How to make lemon cheesecake
As I said, this recipe is quite simple. We’ll whip up a quick crust using cookies and butter. Beat together a filling that requires regular pantry ingredients. Bake and chill the cheesecake, before decorating! Honestly, the hardest part may just be the waiting as the cheesecake sets.
Always start with the crust because while it bakes, you can prep the filling.
- Crush Marie biscuits and combine them with melted butter using your hands till you have a damp, uniform crumb.
- Press the crumbs on the base of a spring bottom pan. Pack them tightly.
- Let the crust bake for ten minutes, until golden in color.
Make the lemon cheesecake filling
- Using an electric beater, blend sugar with cream cheese. Ensure all your ingredients are room temperature to get the texture right.
- One egg at a time, add in three eggs after the sugar-cheese mixture is smooth.
- Add in all purpose flour, Greek yogurt, and vanilla extract. Mix well.
- Now whisk in lemon juice, lemon zest, and a few drops of pure lemon oil or lemon extract ( if you have some handy).
Bake the cheesecake
Remember to always line your cake pan to catch any leaks and avoid creating a mess in the oven.
- Pour the lemony batter onto the baked crust.
- Bake at 160C for 45-50 minutes, until the top looks a bit set but is still a little jiggly.
- Turn off the heat, open the oven door partially and let the cheesecake sit in the oven for another 30 minutes.
- Now let it completely cool on counter top and refrigerate for at least 6 hours. I like to make my cheesecake a day in advance so they chill overnight and set very well.
Serving the lemon cheesecake
This cheesecake does not need any adornment at all, but I decided to opt for an extra decadent touch with a lemony white chocolate ganache! This took a few minutes to make and was such a lovely addition.
Lemon White Chocolate Ganache (optional)
- Melt together the white chocolate and cream in a pan set over simmering water.
- Stir until the chocolate starts melting.
- Take it off the heat. Whisk well until you get a nice, glossy mixture.
- To this, stir in some lemon zest for that bright flavor.
- Top the cake with the ganache.
- To pretty it up, even more, add some cherries and edible flowers if you wish. Any seasonal fruits will do!
You can definitely forego the ganache and just use fruits on top, or enjoy as is.
Variations of the Lemon Cheesecake
Flour: You can easily substitute cornstarch for all-purpose flavor as a binding agent.
Eggless: To make this cake eggless, you can follow the recipe for my saffron cheesecake.
Greek yogurt: You can easily use well-drained homemade yogurt or regular cream instead of Greek yogurt. Sour cream will work very well here too.
More easy & delicious cheesecake recipes
If you make this zesty lemon cheesecake, be sure to leave a comment and/or give this recipe a rating! I love getting to connect with you guys. You can also follow me on Instagram & Pinterest for more fabulous recipes.
- 1 cup Marie biscuits, crushed
- 1/3 cup Butter, melted
- 500 gms Cream cheese, room temperature
- 1 cup Sugar
- 3 Eggs, room temperature
- 1/4 cup All-purpose flour
- 1/3 cup Plain Greek yogurt, room temperature
- 1 tsp Vanilla extract
- 2 tbsp Fresh lemon juice
- 1 tbsp Lemon zest
- 1/4 tsp Pure lemon oil or lemon extract Optional
- 1/3 cup White chocolate
- 1/4 cup Cream, room temperature
- 1/2 tsp Lemon zest
- Preheat your oven at 180C. Keep a springform 8" pan handy. Cover the bottom and sides of the pan with aluminium foil.
- Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
- Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
- Beat the cream cheese and sugar in a large bowl with an electric mixer.
- Add the eggs, one at a time. Beat until well incorporated.
- Mix in the Greek yogurt, flour, and vanilla extract. Whisk well until smooth.
- Stir in the lemon juice, zest, and lemon oil or extract ( if using).
- Pour onto the prepared crust.
- Carefully place in the oven and bake at 160C for 45-50 minutes. The top of the cake should look cooked and the center should be a bit wobbly. My cake took almost 50 minutes.
- Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
- Spoon over the ganache ( if using) and some cherries or any other fruit.
- Slice and enjoy!
- Combine the white chocolate and cream in a bowl set over a pan of simmering water.
- Stir until the chocolate starts melting. Take it off the heat and mix well until you get a glossy mixture.
- Stir in the lemon zest. Let the ganache cool for a few minutes before spooning over the cake.