🍋 Lemon Cheesecake

🍋 Lemon Cheesecake

Ingredients

• For the crust:

• 1½ cups (150g) digestive biscuits or graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ⅓ cup (75g) unsalted butter, melted

• For the lemon cheesecake filling:

• 3 (675g) blocks cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 tbsp (8g) all-purpose flour
• 3 large eggs
• ½ cup (120g) sour cream
• ½ cup (120ml) heavy cream
• ½ cup (120ml) freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

• For optional lemon topping:

• ½ cup (120ml) lemon juice
• ¼ cup (50g) sugar
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp unsalted butter

Instructions

Mix the crushed biscuits with sugar and melted butter until combined. Press into the base of a 9-inch (23cm) springform pan. Bake at 170°C (340°F) for 10 minutes, then let cool.

In a large bowl, beat cream cheese, sugar, and flour until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, heavy cream, lemon juice, zest, and vanilla. Mix until smooth and creamy.

Pour over the cooled crust. Tap gently to remove air bubbles. Bake at 160°C (325°F) for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven, crack door open, and let it sit for 1 hour. Chill in fridge for at least 4 hours or overnight.

To make the lemon topping (optional), combine lemon juice and sugar in a small saucepan. Mix cornstarch and water separately, then stir into the juice. Cook over medium heat until thickened. Remove from heat, stir in butter, and let cool before spreading on chilled cheesecake.