Lemon Cheesecake
Creamy, zesty and bright, made extra indulgent with white chocolate ganache, this lemon cheesecake is a wonderful summer dessert!
Servings: 10 Servings
Calories: 559kcal
Ingredients
Cheesecake Crust
- 1.5 cup Marie biscuits, crushed
- 1/3 cup Butter, melted
Cheesecake Filling
- 2 1/4 cup 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
Ganache (optional)
- 1/3 cup White chocolate
- 1/4 cup Cream, room temperature
- 1/2 tsp Lemon zest
Instructions
Cheesecake Crust
- Preheat your oven to 180 C. Keep a springform 8" pan handy. Wrap foil tightly around the outside of the bottom edge.
- 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 160 C while you're preparing for the filling.
Cheesecake 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!
Ganache
- 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.
Nutrition
Serving: 1 Serving | Calories: 559kcal | Carbohydrates: 58g | Protein: 9g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 426mg | Potassium: 192mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1051IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg