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Lemon Cheesecake

lemon cheesecake recipe

Lemon Cheesecake

I tried several cheesecake recipes and the best cheesecake recipes but for me, I prefer the taste of lemon it is the best I like it a lot because I am a lover of citrus, come on my friends the lovers of citrus try this recipe you will definitely love him...


For the biscuit:
250 g of tea biscuits
100 g of soft butter
a few drops of lemon extract

For the cream:

750 g white cheese type Philadelphia (or failing that Saint-Môret)

150 g caster sugar

2 tbsp. tablespoons of flour

the zest of a lemon

the juice of 1/2 lemon

1 teaspoon of lemon extract

3 eggs + 2 egg yolks

125 g thick cream

For lemon cream (Lemon Curd):

3 untreated lemons (zest + juice)

3 beaten eggs

60 g of soft butter

80 g icing sugar


  • The biscuit: preheat the oven to 356 ° F (th.6). Crush the cookies by putting them in a small freezer bag and pounding them with a rolling pin. In a bowl, mix the melted butter and crumbled Lu with your fingertips. Add a few drops of lemon extract.

  • In a hinged mold, cut a round of parchment paper from the diameter of the mold to line the bottom. Garnish with the tea biscuit dough, pack well. Bake for 10 minutes.

  • The cream: the oven is always at 180 ° C (th.6). Beat the white cheese for 30 seconds using a robot or mixer to smooth it. Add ingredients one by one, beating briefly each time: sugar, flour, zest, lemon juice, lemon extract, eggs, yolks. Finish with the fresh cream by beating just enough to incorporate it.

  • Pour the cheesecake into the mold and bake. After 15 minutes reduce the temperature to 212 ° F  and cook for one hour. Once the cake is cooked, let it rest in the oven for 1 hour, door ajar. Take it out of the oven and let it cool.

  • The lemon curd: In a saucepan, whisk the icing sugar with the soft butter. Add beaten eggs, lemon juice, and zests. Heat over very low heat without stirring. The mixture should thicken and have the texture of a cream. Once thickened, remove the pan from the heat and stop cooking by filling your sink with ice (or cold water) and placing your pan of cream on it.

  • Assembly: pour the lemon curd on the cooled cheesecake, spread it evenly. Place in the fridge for 24 hours then turn out and enjoy.


The secret to making this delicious cheesecake is cooking, because it does not like temperature variations, and to avoid cracks, let it cool in the oven then out of the oven before putting it fresh. Be patient, your cheesecake will be much better the next day or the day after tomorrow and you can change the crusts of biscuits: butter, lemon shortbread, Breton pancakes, sprits ... the variations are unlimited or replace the Philadelphia by cheese type Saint-Môret or even vary the aromas (vanilla, red fruit coulis ...).

Cook, savor ... then if you wish, share / publish (below) your opinion on this recipe.



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