A bright and creamy cheesecake with a refreshing lemon flavor.
Ingredients:
For the Crust (Choose one):
- Graham Cracker Crust (Baked or No-Bake):
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Digestive Biscuit Crust (No-Bake):
- 200g Digestive biscuits crushed.
- 80g Unsalted butter melted.
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar (or powdered sugar for no-bake)
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- For baked version:
- 3 large eggs.
- For No-bake version:
- 1 cup heavy whipping cream.
Optional Toppings:
- Whipped cream
- Lemon slices
- Lemon zest
Instructions:
Crust:
- Graham Cracker/Digestive Crust:
- In a medium bowl, combine the graham cracker crumbs (or digestive biscuit crumbs) and sugar.
- Pour in the melted butter and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. You can also press some of the mixture up the sides of the pan.
- For a baked version, bake the crust at 350°F (175°C) for 8-10 minutes. Then let it cool.
- For a no bake version, place the crust in the fridge to set, while you make the filling.
Cheesecake Filling:
- Baked Version:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Beat in the lemon juice, lemon zest, and vanilla extract.
- Beat in the eggs one at a time, mixing until just combined.
- Pour the filling over the crust.
- Bake at 325°F (160°C) for 50-60 minutes, or until the center is just slightly jiggly.
- Let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours, or preferably overnight.
- No-Bake Version:
- In a large bowl, beat the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the crust.
- Refrigerate for at least 4 hours, or preferably overnight.
To Serve:
- Top with whipped cream, lemon slices, or lemon zest, if desired.
- Carefully remove the cheesecake from the springform pan and slice.
Tips:
- For a smoother cheesecake, make sure the cream cheese is at room temperature.
- Do not overmix the filling, especially after adding the eggs (for the baked version), as this can cause the cheesecake to crack.
- For the baked version, a water bath is recommended, to prevent cracking.
- For a stronger lemon flavor, add more lemon zest.