The Lemon Cheesecake Delight is a heavenly combination of flavors and textures. The base is made from finely ground butter tea biscuits mixed with melted butter, providing a rich and crunchy foundation for the cheesecake. The filling, made with cream cheese, fresh cream, and a touch of lemon zest and juice, is smooth and velvety with a refreshing citrus tang. This mixture is carefully layered with swirls of lemon curd to enhance the lemon flavor and add a delightful visual appeal.
Baking this cheesecake at a low temperature ensures that it cooks evenly and maintains its creamy texture. The trick to preventing cracks in the cheesecake is to let it cool gradually in the oven. The final touch is a luxurious white chocolate ganache, which adds a layer of decadence. The ganache is spread over the cooled cheesecake, and additional lemon curd is swirled on top for an elegant finish.
Once set in the refrigerator, the cheesecake becomes firm enough to slice into perfect pieces. Each slice reveals the beautiful layers and the intricate swirl pattern on top. Garnished with a dollop of cream, lemon slices, and mint leaves, this dessert is as pleasing to the eye as it is to the palate. Perfect for special occasions or as a show-stopping end to a dinner party, this lemon cheesecake is sure to become a favorite.
Ingredients:
COOKIE DOUGH
- 200 g Butter Tea Biscuit
- 140 g Butter
CHEESECAKE BATTER
- 750 g Cream Cheese
- 200 g Fresh Cream
- 3 g Lemon Zest
- 20 ml Lemon juice
- 125 g Granulated Sugar
- 35 g Cornstarch
- 3 Eggs
FILLING
- 125 g Lemon Curd
TOPPING
- 100 g White Chocolate
- 40 ml Unwhipped Whipped Cream
- 35 g Lemon Curd
GARNISH
- Cream
- Lemons
- Mint Leaves
Recipe:
Prepare the Base:
- Melt the butter in a saucepan over low heat.
- Grind the butter tea biscuits finely in a chopper.
- Combine the ground biscuits with the melted butter and mix until well blended.
- Line a springform pan with baking paper and press the cookie mixture firmly into the base using the back of a spoon.
- Place the pan in the refrigerator to set the base.
Make the Filling:
- In a deep bowl, combine the cream cheese, fresh cream, lemon zest, lemon juice, sugar, and cornstarch. Mix until smooth.
- Using a spatula, gently fold in the eggs, adding them one at a time until incorporated.
- Pour half of the cheesecake mixture over the chilled cookie base and spread evenly.
- Pipe a swirl of lemon curd on top of this layer.
- Add the remaining cheesecake batter over the swirl and spread it out evenly.
Bake the Cheesecake:
- Preheat the oven to 125°C.
- Bake the cheesecake for 60-65 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, preventing cracks.
Prepare the Ganache:
- Heat the unwhipped cream almost to a boil.
- Add the white chocolate pieces and let stand for 1 minute before mixing until smooth.
- Pour the ganache over the cooled cheesecake and spread evenly.
- Pipe some lemon curd on top and use a toothpick to create an elegant swirl pattern.
- Refrigerate the cheesecake, covered, preferably overnight, to set.
Serve:
- Slice the lemon cheesecake into equal pieces.
- Garnish with a dollop of cream, lemon slices, and mint leaves if desired.
- Enjoy!
Lemon Cheesecake
Description
This lemon cheesecake recipe combines a rich, buttery biscuit base with a creamy lemon-infused filling, all topped with a smooth white chocolate ganache and a swirl of lemon curd. It's the perfect balance of tart and sweet, making it an ideal dessert for any occasion. The preparation is straightforward, but the result is a luxurious, melt-in-your-mouth cheesecake that will impress your guests and delight your taste buds.
Ingredients
COOKIE DOUGH
CHEESECAKE BATTER
FILLING
TOPPING
GARNISH
Instructions
Prepare the Base:
-
Melt the butter in a saucepan over low heat.
-
Grind the butter tea biscuits finely in a chopper.
-
Combine the ground biscuits with the melted butter and mix until well blended.
-
Line a springform pan with baking paper and press the cookie mixture firmly into the base using the back of a spoon.
-
Place the pan in the refrigerator to set the base.
Make the Filling:
-
In a deep bowl, combine the cream cheese, fresh cream, lemon zest, lemon juice, sugar, and cornstarch. Mix until smooth.
-
Using a spatula, gently fold in the eggs, adding them one at a time until incorporated.
-
Pour half of the cheesecake mixture over the chilled cookie base and spread evenly.
-
Pipe a swirl of lemon curd on top of this layer.
-
Add the remaining cheesecake batter over the swirl and spread it out evenly.
Bake the Cheesecake:
-
Preheat the oven to 125°C.
-
Bake the cheesecake for 60-65 minutes, or until the edges are set and the center has a slight jiggle.
-
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, preventing cracks.
Prepare the Ganache:
-
Heat the unwhipped cream almost to a boil.
-
Add the white chocolate pieces and let stand for 1 minute before mixing until smooth.
-
Pour the ganache over the cooled cheesecake and spread evenly.
-
Pipe some lemon curd on top and use a toothpick to create an elegant swirl pattern.
-
Refrigerate the cheesecake, covered, preferably overnight, to set.
Serve:
-
Slice the lemon cheesecake into equal pieces.
-
Garnish with a dollop of cream, lemon slices, and mint leaves if desired.
-
Enjoy!
