Lemon Cheesecake Recipe For A Balanced Summer Dessert

Lemon cheesecake remains a beloved dessert for its harmonious blend of tangy and sweet flavours, smooth texture, and versatility, making it a standout choice for any dessert table.

Shireen Jamooji

Updated Jun 14, 2024, 06:13 PM IST

For people who don’t like their desserts to be overly sweet, a Lemon Cheesecake is the perfect balancing act. With the tart and fragrant edge of lemon meeting the rich taste of creamy cheese set against a crumbly biscuit base, it has a range of textures to explore.

Lemon cheesecake is a versatile dessert, suitable for various occasions, from casual gatherings to formal celebrations. Its light, refreshing taste makes it an excellent choice for spring and summer, providing a pleasant contrast to heavier desserts and offering a chance to bring out the uncelebrated sweetness of citrus.

While delicious on its own, it can always be treated with various enhancements for a more experimental palate. For instance, incorporating a hint of vanilla extract or a dash of limoncello can elevate the flavour profile. Additionally, the crust can be varied by using different types of biscuits, such as ginger snaps or shortbread, to introduce a complementary spice or sweetness. If you want to create a delicious Lemon Cheesecake for dessert, here’s what you’ll need.

Lemon Cheesecake Recipe - Serves 8

Prep time: 30 mins, Cooking time: 4 hours

A tasty blend of citrus and sweetness, this easy lemon cheesecake is the perfect summer dessert.

Ingredients:

Quantity	Ingredients
200 gms	Biscuits
100 gms	Unsalted butter, melted
600 gms	Cream cheese
100 gms	Icing sugar
300 ml	Double cream
2	Lemons, zest and juice

Method

Place the biscuits in a plastic bag and crush them with a rolling pin until they become fine crumbs.
Transfer the crumbs to a bowl and mix with the melted butter until well combined.
Press the mixture into the base of a cake tin, ensuring it is even and compact.
Place the tin in the fridge to set while preparing the filling.
In a large mixing bowl, beat the cream cheese and icing sugar together until smooth and creamy.
Add the lemon zest and juice, and mix thoroughly.
In a separate bowl, whisk the double cream until it forms soft peaks.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Remove the base from the fridge and spoon the cheesecake filling over it.
Smooth the top with a spatula, ensuring an even layer.
Refrigerate to set for at least 4 hours.
Optionally, garnish with a little extra lemon zest on top for decoration. Slice and serve chilled.

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