Easy Lemon Cheesecake Recipe: Sunshine in Every Bite

Easy lemon cheesecake slice with fresh lemon wedge and mint leaves.

There’s a reason why lemon cheesecake remains a timeless dessert classic. It’s the perfect marriage of sweet and tart, creamy and refreshing.It’s a showstopper that elevates any occasion yet is surprisingly achievable for bakers of all levels. Today, we’re sharing an easy lemon cheesecake recipe that guarantees sunshine in every bite.

This recipe takes the intimidation factor out of cheesecake-making, leaving you with a restaurant-worthy dessert you can be proud of.

Sunshine in Every Bite: Why You Need This Lemon Cheesecake Recipe

This easy lemon cheesecake recipe is more than just a dessert; it’s an experience. The vibrant citrus flavor bursts through with every mouthful, leaving your taste buds dancing. The creamy cheesecake filling melts in your mouth, perfectly complemented by the buttery biscuit base.

Here’s why you need this recipe in your life:

  • Easy to Follow: We’ve broken down the process into simple steps, making it achievable even for novice bakers.
  • No Special Equipment Needed: No fancy tools are required! A food processor (or a good old rolling pin) and a few basic baking tools are all you need.
  • Burst of Sunshine: Bright lemon flavor cuts through the richness, making it a refreshingly light dessert.
  • Perfect for Any Occasion: This cheesecake is a crowd-pleaser, ideal for everything from potlucks to celebratory dinners.
  • Endless Customization: Get creative with toppings! Fresh berries, lemon zest, or a drizzle of white chocolate are just a few ideas.

Gather Your Ingredients: A Shopping List for Easy Lemon Cheesecake Bliss

Here’s everything you’ll need to whip up this delightful lemon cheesecake recipe:

Biscuit base:

  • 80g digestive biscuits (or graham crackers)
  • 30g unsalted butter

Lemon curd:

  • 1 large egg
  • 50g granulated sugar
  • 50g freshly squeezed lemon juice (around 2–3 lemons)
  • 50g unsalted butter, at room temperature
  • 2g gelatin sheets
  • 10g cold water

Cheesecake cream:

  • 200g spreadable cream cheese, softened to room temperature
  • 60g granulated sugar
  • 5g gelatin sheets
  • 25g cold water
  • 200g fresh cream, chilled and whipped to stiff peaks
  • 5g lemon juice

Mascarpone Topping (Optional):

  • 60g mascarpone cheese, chilled
  • 60g fresh cream, chilled
  • 10g icing sugar

Additional Items:

  • Parchment paper
  • 14-cm-diameter springform pan
  • Mixing bowls
  • Whisk
  • Saucepan
  • Rubber spatula
  • Electric mixer (optional)

Let’s get baking! A Step-by-Step Guide to Easy Lemon Cheesecake

Now that you have all the ingredients assembled, it’s time to get your hands dirty and create some lemon cheesecake magic!

Building a Beautiful Crust

  1. Crush the biscuits: In a food processor, blitz the biscuits into fine crumbs. Alternatively, place them in a sealed bag and crush them with a rolling pin.
  2. Melt the butter: In a saucepan over medium heat, melt the butter until golden brown.
  3. Combine and press: Pour the melted butter over the biscuit crumbs and mix well until everything is evenly coated. Press the crumb mixture firmly into the bottom of your greased springform pan.
  4. Chill Out: Pop the pan with the biscuit base in the refrigerator for at least 30 minutes to set.

Creating the Perfect Lemon Curd

  1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin sheets with the cold water and let them sit for 5 minutes to soften.
  2. Whisk It Up: In a saucepan over medium heat, whisk together the egg, sugar, and lemon juice. Keep whisking constantly to prevent the mixture from scrambling.
  3. Patience is key. Continue whisking until the mixture thickens and reaches 85°C (185°F). This will take about 5–7 minutes. You can use a kitchen thermometer to check the temperature accurately.
  4. Butter Me Up: Remove the pan from the heat and whisk in the room-temperature butter until it’s fully incorporated.
  5. Melty Magic: Once the butter is melted, squeeze the excess water from the softened gelatin sheets and whisk them into the lemon curd until they dissolve completely.
  6. Pour and chill: Pour the hot lemon curd over the chilled biscuit base and refrigerate the cheesecake for at least 4 hours, or until the lemon curd layer is completely set.

The Dreamy Cheesecake Cream

  1. Bloom, Again: Repeat step 1 from the lemon curd section: sprinkle the remaining 5g of gelatin sheets with 25g of cold water and let them soften for 5 minutes.
  2. Whip It Good: In a separate bowl, using an electric mixer (or by hand with a whisk), whip the chilled fresh cream until stiff peaks form. Set this whipped cream aside.
  3. Creamy Cheese Magic: In another bowl, using the electric mixer (or whisk), beat the softened cream cheese, sugar, and lemon juice until smooth and creamy.
  4. The Fold Factor: Gently fold the whipped cream from step 2 into the cheese mixture using a rubber spatula. Be careful not to overmix, as this can deflate the cream.
  5. Gelatin Goodbye: Squeeze any excess water from the softened gelatin sheets and whisk them into the cheesecake cream mixture until fully dissolved.
  6. The Grand Pour: Pour the cheesecake cream over the chilled lemon curd layer in the springform pan. Gently tap the pan on the counter to remove any air bubbles.
  7. Refrigerate for Perfection: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the cheesecake cream to set completely.

Whipping Up a Luxurious Mascarpone Topping (Optional)

  1. Mascarpone Magic: In a chilled bowl, using an electric mixer (or whisk), whip together the mascarpone cheese, chilled fresh cream, and icing sugar until stiff peaks form.
  2. Decorating Time: Once the cheesecake is chilled and set, remove it from the pan. Use a hot knife (dipped in hot water and wiped clean) to cut through any cheesecake sticking to the rim of the pan. Gently release the springform pan.
  3. Frosting Fun: Spread the mascarpone cream topping over the top of the cheesecake or pipe decorative swirls using a piping bag fitted with a star tip.
  4. Fresh Touches: For an extra burst of flavor and visual appeal, garnish your masterpiece with fresh lemon slices, blueberries, or raspberries.

Pro Tips for an Unforgettable Lemon Cheesecake

Here are some handy tips to ensure your easy lemon cheesecake recipe turns out restaurant-worthy:

  • Temperature Matters: Make sure all your ingredients are at room temperature before starting. This ensures even mixing and a smooth texture.
  • Patience is a virtue. Don’t rush the chilling time! The cheesecake needs to be fully set for clean cuts and a perfect texture.
  • Water Bath Magic (Optional): For an extra layer of insurance against cracks, you can bake your cheesecake in a water bath. Place the springform pan inside a larger baking dish, and fill the outer dish with water halfway up the cheesecake pan. Bake as directed, then let the cheesecake cool completely in the water bath before refrigerating.
  • Sharp Cuts: To get clean, sharp slices, run a hot knife under hot water and wipe it clean between each cut.
  • Storage Savvy: Your cheesecake will stay fresh in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent it from drying out.

Sweet Dreams Are Made of This: Serving and Storing Your Lemon Cheesecake Masterpiece

Now comes the best part—serving and enjoying your homemade lemon cheesecake!

  • Let it Breathe: Take the cheesecake out of the refrigerator for 15-20 minutes before serving to allow it to soften slightly.
  • Slice and Savor: Use a sharp knife to cut clean slices and serve them on individual plates.
  • Pairing Perfection: This cheesecake pairs beautifully with a cup of hot tea or coffee, or a chilled glass of lemonade for a refreshing twist.
Print
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Easy lemon cheesecake slice with fresh lemon wedge and mint leaves.

Easy Lemon Cheesecake Recipe


Description

Dive into sunshine on a plate with this easy lemon cheesecake recipe! This creamy dessert boasts a vibrant citrus flavor and requires no fancy equipment.


Ingredients

Scale

For the Biscuit Base:

  • 80g digestive biscuits (or graham crackers)
  • 30g unsalted butter

For the Lemon Curd:

  • 1 large egg
  • 50g granulated sugar
  • 50g freshly squeezed lemon juice (around 23 lemons)
  • 50g unsalted butter, at room temperature
  • 2g gelatin sheets
  • 10g cold water

For the Cheesecake Cream:

  • 200g spreadable cream cheese, softened to room temperature
  • 60g granulated sugar
  • 5g gelatin sheets
  • 25g cold water
  • 200g fresh cream, chilled and whipped to stiff peaks
  • 5g lemon juice

For the Mascarpone Topping (Optional):

  • 60g mascarpone cheese, chilled
  • 60g fresh cream, chilled
  • 10g icing sugar

Additional Items:

  • Parchment paper
  • 14cm diameter springform pan
  • Mixing bowls
  • Whisk
  • Saucepan
  • Rubber spatula
  • Electric mixer (optional)

Instructions

Building a Beautiful Crust

  1. Crush the Biscuits: In a food processor, blitz the biscuits into fine crumbs. Alternatively, place them in a sealed bag and crush them with a rolling pin.
  2. Melt the Butter: In a saucepan over medium heat, melt the butter until golden brown.
  3. Combine and Press: Pour the melted butter over the biscuit crumbs and mix well until everything is evenly coated. Press the crumb mixture firmly into the bottom of your greased springform pan.
  4. Chill Out: Pop the pan with the biscuit base in the refrigerator for at least 30 minutes to set.

Creating the Perfect Lemon Curd

  1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin sheets with the cold water and let them sit for 5 minutes to soften.
  2. Whisk It Up: In a saucepan over medium heat, whisk together the egg, sugar, and lemon juice. Keep whisking constantly to prevent the mixture from scrambling.
  3. Patience is Key: Continue whisking until the mixture thickens and reaches 85°C (185°F). This will take about 5-7 minutes. You can use a kitchen thermometer to check the temperature accurately.
  4. Butter Me Up: Remove the pan from the heat and whisk in the room-temperature butter until it’s fully incorporated.
  5. Melty Magic: Once the butter is melted, squeeze the excess water from the softened gelatin sheets and whisk them into the lemon curd until they dissolve completely.
  6. Pour and Chill: Pour the hot lemon curd over the chilled biscuit base and refrigerate the

    cheesecake for at least 4 hours, or until the lemon curd layer is completely set.

    The Dreamy Cheesecake Cream

    1. Bloom, Again: Repeat step 1 from the lemon curd section – sprinkle the remaining 5g of gelatin sheets with 25g of cold water and let them soften for 5 minutes.
    2. Whip It Good: In a separate bowl, using an electric mixer (or by hand with a whisk), whip the chilled fresh cream until stiff peaks form. Set this whipped cream aside.
    3. Creamy Cheese Magic: In another bowl, using the electric mixer (or whisk), beat the softened cream cheese, sugar, and lemon juice until smooth and creamy.
    4. The Fold Factor: Gently fold the whipped cream from step 2 into the cheese mixture using a rubber spatula. Be careful not to overmix, as this can deflate the cream.
    5. Gelatin Goodbye: Squeeze any excess water from the softened gelatin sheets and whisk them into the cheesecake cream mixture until fully dissolved.
    6. The Grand Pour: Pour the cheesecake cream over the chilled lemon curd layer in the springform pan. Gently tap the pan on the counter to remove any air bubbles.
    7. Refrigerate for Perfection: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the cheesecake cream to set completely.

    Whipping Up a Luxurious Mascarpone Topping (Optional)

    1. Mascarpone Magic: In a chilled bowl, using an electric mixer (or whisk), whip together the mascarpone cheese, chilled fresh cream, and icing sugar until stiff peaks form.
    2. Decorating Time: Once the cheesecake is chilled and set, remove it from the pan. Use a hot knife (dipped in hot water and wiped clean) to cut through any cheesecake sticking to the rim of the pan. Gently release the springform pan.
    3. Frosting Fun: Spread the mascarpone cream topping over the top of the cheesecake or pipe decorative swirls using a piping bag fitted with a star tip.
    4. Fresh Touches: For an extra burst of flavor and visual appeal, garnish your masterpiece with fresh lemon slices, blueberries, or raspberries.

Notes

  • Temperature Matters: Make sure all your ingredients are at room temperature before starting. This ensures even mixing and a smooth texture.
  • Patience is a Virtue: Don’t rush the chilling time! The cheesecake needs to be fully set for clean cuts and a perfect texture.
  • Water Bath Magic (Optional): For an extra layer of insurance against cracks, you can bake your cheesecake in a water bath. Place the springform pan inside a larger baking dish and fill the outer dish with water halfway up the cheesecake pan. Bake as directed, then let the cheesecake cool completely in the water bath before refrigerating.
  • Sharp Cuts: To get clean, sharp slices, run a hot knife under hot water and wipe it clean between each cut.
  • Storage Savvy: Your cheesecake will stay fresh in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent it from drying out.

This easy lemon cheesecake recipe is sure to become a favorite. It’s a delightful dessert that’s perfect for any occasion, and with its simple steps and helpful tips, you’ll be a cheesecake pro in no time! So, preheat your oven, gather your ingredients, and get ready to create a taste of sunshine with this delightful recipe.

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