Name: Lemon Cheesecake Delight
Prep time: 15 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: 200 g digestive biscuits (or graham crackers), finely crushed; 60 g unsalted butter, melted; 300 g cream cheese, room temperature; 150 g sour cream; 100 g granulated sugar; 2 large eggs; 2 tablespoons plain yogurt; 2 tablespoons lemon juice (freshly squeezed); Zest of 1 lemon; 1 teaspoon vanilla extract; (Optional) icing sugar and extra lemon zest for topping

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Lemon Cheesecake Delight a bright and creamy lemon cheesecake that's the perfect blend of tangy citrus and smooth richness. I love how easy it is to put together, making it a go-to for both casual gatherings and special occasions. The fresh lemon flavor makes it a standout dessert that's both refreshing and indulgent.

Lemon Cheesecake Delight

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

200 g digestive biscuits (or graham crackers), finely crushed

60 g unsalted butter, melted

300 g cream cheese, room temperature

150 g sour cream

100 g granulated sugar

2 large eggs

2 tablespoons plain yogurt

2 tablespoons lemon juice (freshly squeezed)

Zest of 1 lemon

1 teaspoon vanilla extract

(Optional) icing sugar and extra lemon zest for topping

Directions

I preheat the oven to 160 °C (320 °F).

In a bowl, I combine the crushed biscuits and melted butter, pressing the mixture into the bottom of a 20 cm (8 inch) springform tin to make the crust.

In a separate large bowl, I beat the cream cheese until smooth. Then I add the sour cream, sugar, yogurt, lemon juice, lemon zest, and vanilla extract, mixing until the texture is creamy and even.

I add the eggs one at a time, blending after each until they’re fully incorporated.

I pour the filling over the crust and smooth the top.

I bake the cheesecake for 45–50 minutes, just until the edges are set and the center has a slight wobble.

After turning off the oven, I leave the cheesecake inside with the door slightly open for an hour to cool gradually and prevent cracks.

I chill the cheesecake in the refrigerator for at least 4 hours (overnight is best).

Right before serving, I like to dust it with icing sugar and sprinkle on some extra lemon zest for a fresh finish.

Then I slice and serve it chilled.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 50 minutes

Chilling Time: 4 hours minimum

Total Time: About 5 hours including cooling

Servings: 8

Calories: Approximately 310 kcal per slice

Variations

I sometimes use a crushed shortbread cookie base instead of digestive biscuits for a richer flavor.

For a lighter version, I swap sour cream with Greek yogurt and reduce the sugar slightly.

I’ve also tried adding a swirl of lemon curd to the top before baking for an extra citrus hit.

If I want to serve it at a party, I make them in cupcake liners for mini cheesecakes—same great taste in individual portions.

For a slightly different flavor, I like to mix in a bit of orange or lime zest along with the lemon.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 5 days. The texture stays perfect as long as it's well-chilled. I never reheat this cheesecake—it's meant to be served cold or at room temperature. For longer storage, I wrap individual slices in cling film and freeze them for up to a month. I just thaw them overnight in the fridge before serving.

FAQs

How do I know when the cheesecake is done baking?

I look for edges that are set and a center that still has a gentle wobble. It will continue to set as it cools and chills.

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice because it adds a brighter, more natural flavor, but bottled can work in a pinch.

How do I prevent cracks in my cheesecake?

I let it cool gradually in the oven with the door ajar, which helps prevent sudden temperature changes that cause cracking.

Can I make this cheesecake ahead of time?

Absolutely. I often make it the day before and let it chill overnight. It actually tastes better the next day.

What’s the best way to slice the cheesecake cleanly?

I dip a sharp knife in hot water, wipe it dry, and then slice. I repeat this between each cut for neat slices.

Conclusion

This Lemon Cheesecake Delight is one of those desserts I keep coming back to. It’s simple, satisfying, and always delivers a burst of freshness that’s hard to resist. Whether I’m baking for family, friends, or just myself, it’s the perfect way to end a meal on a sweet and tangy note.

Recipe:

Lemon Cheesecake Delight

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Author: Cheryl
Total Time: 5 hours (including cooling and chilling)
Yield: 8 servings
Diet: Vegetarian

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Description

A bright and creamy lemon cheesecake with the perfect balance of tangy citrus and smooth richness. Easy to prepare, this dessert is ideal for both casual get-togethers and special occasions.

Instructions

Preheat the oven to 160 °C (320 °F).
Combine crushed biscuits and melted butter in a bowl, then press the mixture into the bottom of a 20 cm (8 inch) springform tin to form the crust.
In a large bowl, beat the cream cheese until smooth. Add sour cream, sugar, yogurt, lemon juice, lemon zest, and vanilla extract. Mix until creamy and even.
Add eggs one at a time, blending well after each addition until fully incorporated.
Pour the filling over the crust and smooth the top.
Bake for 45–50 minutes, until edges are set and the center has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Chill in the refrigerator for at least 4 hours, preferably overnight.
Before serving, dust with icing sugar and sprinkle with extra lemon zest if desired.
Slice and serve chilled.