Presenting the best lemon cheesecake recipe for your enjoyment! Follow these key steps to achieve a perfect result. I’m uploading the preparation stages on my channel, so don’t miss out! The lemon curd recipe is posted 10 posts back and also under the video on the channel. I used a 19 cm springform pan, but a 20-21 cm pan will also work. If you want to use a 24-26 cm pan, increase the ingredients by half.
Ingredients
For the base:
- 1.5 packs of digestive biscuits
- 75 g butter (melted)
For the cheesecake:
- 1 pack of cream (at room temperature)
- 2 tablespoons of flour
- 600 g labneh cheese
- Slightly less than half a teacup of lemon juice (1/3 cup)
- Zest of half a lemon
- Slightly less than a cup of sugar
- 3 eggs (at room temperature)
- 1 packet of vanilla
Instructions
- Prepare the base:
- Line the bottom of a 19 cm springform pan with parchment paper and wrap the outside with aluminum foil.
- Crush the biscuits in a food processor.
- Mix in the melted butter and spread the mixture evenly over the pan’s base, pressing it down with a
- spoon to smooth it out. Place the base in the refrigerator to chill.
- Prepare the cheesecake filling:
- Drain the excess water from the labneh cheese.
- Add sugar and beat with a whisk until smooth.
- In a separate bowl, mix together the cream, lemon juice, and lemon zest, then add this mixture to the labneh and sugar, and whisk until combined.
- Sift in the flour and vanilla, and mix well.
- Add the eggs one at a time, beating just until each egg is incorporated.
- Assemble and bake:
- Pour the cheesecake mixture over the chilled base.
- Place the springform pan in a larger baking tray and pour hot water into the tray until it reaches halfway up the sides of the springform pan.
- Bake in a preheated oven at 160°C (320°F) for about 60-65 minutes, or until the center is slightly jiggly and the top is lightly browned.
- After baking, leave the cheesecake in the oven with the door closed for the first 20 minutes, then prop the oven door open slightly for another 20 minutes.
- Allow the cheesecake to cool to room temperature, then refrigerate it until fully chilled.
- Enjoy your delicious homemade lemon cheesecake!
