Lemon Cheesecake

Irresistible Lemon Cheesecake Treat


For the Crust:
– 95g Graham cookies
– 13g sugar
– 47g unsalted butter

For the Cheesecake Filling:
– 90g sugar (A)
– Zest of 1 lemon
– 15g corn starch
– 35g sugar (B)
– 2 eggs
– 3ml vanilla extract
– 520g cream cheese
– 55g unsweetened yogurt
– 15g unsalted butter
– 30g milk
– 35g lemon juice

For the Lemon Curd Jam:
– 1 egg
– 1 egg yolk
– 70g sugar
– A pinch of salt
– Zest of 1 lemon
– 70g lemon juice
– 40g unsalted butter
– 1g gelatin (optional)

For the Whipped Cream Topping:
– 100g heavy cream
– 10g sugar


1. Preheat the oven to 180°C (350°F) and grease an 18cm*5cm cake mold.
2. Crush the Graham cookies into fine crumbs using a food processor or blender.
3. In a mixing bowl, combine the cookie crumbs, sugar, and melted unsalted butter until well mixed.
4. Press the mixture into the bottom of the prepared cake mold to form the crust. Set aside.
5. In a large mixing bowl, beat together sugar (A), lemon zest, corn starch, and sugar (B) until well combined.
6. Add the eggs and vanilla extract, and continue beating until smooth.
7. In a separate bowl, beat together cream cheese, unsweetened yogurt, and unsalted butter until creamy.
8. Gradually add the cream cheese mixture to the egg mixture, beating until smooth.
9. Stir in the milk and lemon juice until fully incorporated.
10. Pour the cheesecake filling over the prepared crust in the cake mold.
11. Bake in the preheated oven for about 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
12. Allow the cheesecake to cool completely in the mold before refrigerating for at least 4 hours or overnight.

Enjoy your refreshing Lemon Cheesecake!

Prep Time: 30 minutes | Baking Time: 45-50 minutes | Total Time: 5 hours | Servings: 8-10 servings

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