Zesty Lemon Cheesecake

• porce: Servings: 12
• celkový čas: 8 hours 55 minutes

Ingredience

Digestive biscuits: 300g, crushed

Unsalted butter: 150g, melted

Full-fat cream cheese: 600g, room temperature

Lemon zest: from 2 lemons

Lemon juice: 100ml (approx. 2–3 lemons)

Icing sugar: 150g, sifted

Double cream: 300ml, chilled

Lemon curd: 100g (optional)

Whipped cream: for decorating

Lemon slices: to garnish

Pokyny

Mix the crushed biscuits with melted butter and press firmly into the base of a 23cm springform tin.

Chill for 30 minutes until nicely set.

In a large bowl, beat the cream cheese with the lemon zest, juice, and icing sugar until smooth and silky.

In a separate bowl, whip the double cream until it forms soft peaks.

Gently fold the whipped cream into the lemon mixture until fully combined.

Spoon the filling onto the chilled base and level off the top.

Refrigerate for at least 4 hours—or better yet, overnight—until completely set.

If using, spread lemon curd over the top.

Pipe swirls of whipped cream around the edges and garnish with fresh lemon slices just before serving.

Serving Information

Prep Time: 25 minutes

Chill Time: Minimum 4 hours

Calories: ~390 per slice

Tips

Always use fresh lemons—nothing beats that zingy citrus flavour

Dip your knife in hot water and wipe clean between slices for tidy servings

Fancy a glossy gel top? Simmer lemon juice with sugar and agar agar, cool slightly, then spread gently on top before chilling

Creamy, cool, and utterly irresistible—this lemon cheesecake is the perfect pick-me-up for any occasion! 🍋💛