A rich, creamy lemon cheesecake with a buttery crust and a glossy citrus glaze on top. Smooth, tangy, and perfectly sweet — this dessert melts in your mouth and looks stunning baked in a large square pan!
📝 INGREDIENTS
For the Crust:
- 2 cups crushed digestive biscuits or graham crackers
- ½ cup melted butter
- 2 tablespoons sugar
For the Creamy Lemon Filling:
- 500g (2 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- ½ cup fresh lemon juice
- ¼ cup sugar
- 1 tablespoon cornstarch
- 2–3 drops yellow food color (optional for vibrant look)
👩🍳 INSTRUCTIONS
1️⃣ Prepare the Crust
- Preheat oven to 170°C (340°F).
- Mix crushed biscuits, sugar, and melted butter until combined.
- Press firmly into the bottom of a lined square baking pan.
- Bake for 8–10 minutes, then let cool.
2️⃣ Make the Filling
- Beat cream cheese until smooth and fluffy.
- Add sugar and mix well.
- Add eggs one at a time, mixing gently.
- Pour in heavy cream, lemon juice, zest, and vanilla. Mix until smooth.
- Pour mixture over cooled crust.
3️⃣ Bake
- Bake for 40–50 minutes until center is slightly jiggly.
- Turn off oven and leave door slightly open for 1 hour.
- Chill in refrigerator for at least 4 hours (overnight is best).
4️⃣ Prepare Lemon Glaze
- In a small saucepan, mix lemon juice, sugar, and cornstarch.
- Cook on medium heat until thick and glossy.
- Let cool slightly, then spread evenly over chilled cheesecake.
- Refrigerate 30 minutes to set.
✨ TIPS FOR PERFECT CHEESECAKE
✔ Use room temperature cream cheese for a lump-free filling.
✔ Do not overmix after adding eggs — prevents cracks.
✔ For extra smooth texture, bake in a water bath.
✔ Chill overnight for best flavor and clean slices.
✔ Use fresh lemon juice for the brightest citrus taste.