Lemon Cheesecake

That afternoon, the garden was glowing golden. My daughter was playing with dandelion chains by the patio, and I found myself craving something just as bright and hopeful. I sifted through my pantry and found a jar of preserved lemons from last summer’s harvest—and a packet of cream cheese patiently waiting. Ideas sparked, and I decided to bake a lemon cheesecake.

As it baked, the kitchen filled with a warmth that felt like sunshine softly tucked into a weekend. My son peeked in and said, “It smells like sunshine and school holidays,” and I couldn’t help but smile. That’s what lemon cheesecake feels like to me—cheerful and timeless, with a gentle tang that pulls you in.

It’s a dessert that’s simple enough for snack-time yet equally welcome at celebrations. It reminds me of summers spent baking with my mum, scraping the sides of a bowl to taste something tangy. But this version—light, creamy, and just-sweet—holds its own. It became my quiet way of marking that perfect afternoon in the garden.

Short Description

A creamy, zesty lemon cheesecake with a crisp biscuit base and a silky filling. Bright-tasting yet mellow, perfect for summer gatherings or a weekend treat with a cup of tea.

Ingredients You’ll Need

Base

• 9 oz (250 g) digestive biscuits, crushed
• 4 tbsp unsalted butter, melted

Filling

• 16 oz (450 g) cream cheese, softened
• ¾ cup granulated sugar
• 2 eggs, room temperature
• Zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• ½ cup sour cream

Tools & Equipment

• 9-inch (23 cm) springform pan
• Electric mixer or sturdy whisk
• Mixing bowls
• Measuring cups and spoons

How To Make Lemon Cheesecake

Step 1: Prepare the Base
Preheat the oven to 350 °F (175 °C). Mix crushed biscuits and melted butter in a bowl until crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Whip the Filling
Reduce oven to 325 °F (160 °C). In a large bowl, beat softened cream cheese and sugar until smooth. Blend in eggs one at a time, scraping down sides. Mix in lemon zest, lemon juice, and sour cream until creamy.

Step 3: Bake Gently
Pour filling over the baked base and smooth the top. Bake for 45–50 minutes at 325 °F (160 °C), until the edges are set and the centre slightly wobbles. Turn off oven, leave the door slightly ajar, and let the cheesecake cool in the oven for one hour.

Step 4: Chill Before Serving
Remove the cheesecake from the oven and chill in the fridge for at least 4 hours, or overnight. This helps the texture set and deepens the flavour.

Serving and Pairing Suggestions

Slice with a warm knife for clean edges. Serve plain or with fresh berries, a drizzle of honey, or a dollop of whipped cream. Pairs beautifully with Earl Grey tea or a glass of sparkling lemonade. A perfect end to a summer dinner or a bright companion to afternoon tea.

Storing and Reheating Tips

Room Temperature: Keep at room temperature for up to 2 hours—any longer, chill it.

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap well and freeze for up to 2 months. Thaw in fridge before serving.

Reheating: Bring to room temperature before serving. Avoid microwaving; the texture is best chilled.

Top Tips for Perfecting

• Allow cream cheese to come fully to room temperature for a smooth filling.
• Use fresh lemons for brighter flavour—bottled juice lacks depth.
• Avoid overmixing after adding eggs to prevent cracking.
• Cool in the oven with the door open to reduce sudden temperature shifts.
• Chill overnight if time allows—it improves texture and taste.

Recipe Variations

Lemon & Raspberry Swirl: Fold in fresh raspberries before baking and swirl the top.

Ginger Biscuit Base: Replace half the digestives with ginger biscuits for warmth.

Lemon & Blueberry Topping: Scatter blueberries on top after baking for colour.

Gluten-Free Option: Use gluten-free biscuits in the base and ensure sour cream is GF.

Estimated Nutrition Info (per serving)

Calories: 380 kcal | Protein: 6 g | Carbs: 32 g | Fats: 26 g

Frequently Asked Questions (FAQs)

1. Can I make this cheesecake ahead of a dinner party?
Yes, baking it the day before lets it rest and develop flavour. Just chill overnight.

2. My cheesecake cracked on top. Can I still serve it?
Absolutely. Serve with toppings like berries, whipped cream, or a dusting of icing sugar.

3. Lemon flavour too mild?
Add another teaspoon of zest or an extra tablespoon of juice next time for added brightness.

4. Can I replace sour cream?
You can use Greek yogurt instead for a slightly tangier taste.

5. Is this cheesecake gluten-free?
Not with the digestives. Use gluten-free biscuits or a nut base.

Conclusion

Baking this lemon cheesecake reminded me that the simplest recipes can feel most special. It filled our home with gentle citrus scent, drew us together for a slow slice, and left memory tucked between creamy layers.

I hope you find this recipe brightens your table too—whether it’s a celebration or a quiet weekday with loved ones nearby. Let me know how your slice turned out, and if it earned a place in your kitchen memories.