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Lemon Cheesecake

Chef Amy
This delicious Lemon Cheesecake is smooth, thick and creamy. It sits atop an incredible cracker crust and is topped with a lemon glaze to die for! So sweet and tart!
Top with whipped cream for maximum deliciousness.
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Course Dessert
Cuisine French
Servings 12


  • Cake Tin
  • Bowl
  • Food Processor
  • Electric Mixer
  • Medium Saucepan


Biscuit Base

  • 200 grams plain biscuits
  • 125 grams butter melted

Cheese Cake Filling

  • 500 grams cream cheese softened
  • 1/2 cup caster sugar
  • 2 tbsp lemon zest
  • 2 eggs

Lemon Curd

  • 2 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1/2 cup caster sugar
  • 40 grams butter softened
  • 2 egg yolks lightly whisked

Serve With

  • Whipped Cream


Biscuit Base

  • Grease a 20cm cake tin.
    greased cake tin
  • Pulse biscuits in a food processor until finely chopped.
    200 grams plain biscuits
    chopped biscuits
  • Transfer to a bowl and add butter.
    125 grams butter
  • Stir until combined.
    biscuit mixture
  • Spoon biscuit mixture into prepared cake tin and press evenly on base and sides until smooth.
  • Cool in fridge for at least 30 mins.


  • Preheat oven to 180C or 160C fan
  • In a medium-sized bowl, combine cream cheese, sugar and lemon zest with an electric mixer until smooth.
    500 grams cream cheese, 1/2 cup caster sugar, 2 tbsp lemon zest
  • Add the eggs 1 at a time, beating well after each addition until combined.
    2 eggs
    cheesecake mix
  • Pour mixture into the cake tin and place on a baking tray.
  • Bake for 25-30 minutes or until just set in the center.
  • Turn off oven and leave cheesecake in the oven with the door ajar for a couple of hours or until oven is completely cool.
    cooked cheesecake
  • Chill in fridge for 2 hours.

Lemon Curd

  • Combine lemon zest, lemon juice, sugar, butter and egg yolks in a saucepan over low heat.
    2 tbsp lemon zest, 1/4 cup lemon juice, 40 grams butter, 2 egg yolks, 1/2 cup caster sugar
  • Cook, stirring for 5-10 minutes or until mixture thickens.
  • Strain through a fine sieve onto a dinner plate or flat tray (this helps it cool more quickly.
  • Pour curd over cheesecake.
  • Chill in the fridge until serving.


  • Serve cheesecake with whipped cream and lemon zest.
    Whipped Cream
Keyword lemon cheeseckae

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