Recipe Lemon Cheesecake

Lemon cheesecake is a rich and creamy dessert with a zesty citrus flavor, perfect for those who love a balance of sweetness and tang. This recipe combines a buttery biscuit base with a smooth lemon-infused cream cheese filling. It’s simple to make, and the result is always a crowd-pleaser. Here’s a step-by-step guide to creating the perfect lemon cheesecake.

Ingredients

• Biscuits (like savoiardi, biscotti, or oatmeal): 200 g
• Butter: 60 g (melted)
• Ricotta: 500 g
• Mascarpone: 250 g
• Eggs: 5
• Lemon: 1 (zest and juice)
• Sugar: 100 g
• Honey: 100 g

Method

1. Prepare the base: Crush 200 g of biscuits in a blender until fine crumbs form. Melt 60 g of butter and add to the biscuit crumbs, blending again to combine. Line a 22 cm springform pan with foil to prevent water from seeping in during baking. Press the biscuit mixture firmly into the base of the pan using a flat-bottomed glass. Preheat the oven to 170°C and bake the base for 10 minutes until golden. Set aside to cool.
2. Make the filling: In a large bowl, beat 500 g of ricotta with a mixer until smooth. Add 250 g of mascarpone, 100 g of sugar, and 100 g of honey, mixing until combined. Grate the zest of 1 lemon and squeeze out the juice. Add both to the cheese mixture. Be careful not to overwhip the cream, as air bubbles will form. Each mixing step should take no longer than 1 minute.
3. Add the eggs: On low speed, gradually beat in 5 eggs, one at a time, ensuring the mixture remains smooth and free of air bubbles.
4. Assemble and bake: Pour the cream mixture over the baked biscuit base. Tap the pan gently on the counter to release any air bubbles. Place the springform pan in a deep roasting pan. Fill the roasting pan with hot water, ensuring it reaches about 3-4 cm up the sides of the cheesecake pan. This water bath will help the cheesecake cook evenly. Bake at 170°C for 70-80 minutes, or until the cheesecake is golden brown on top and slightly wobbly in the center. It will firm up as it cools.
5. Cool and chill: Once baked, remove the cheesecake from the oven and allow it to cool completely. Run a sharp knife along the edge of the cheesecake to prevent cracks. Refrigerate for at least 10 hours before serving to let the flavors meld and the texture set.

Tip: For clean slices, warm your knife under hot water and wipe between each cut. 

This cheesecake pairs beautifully with fresh berry sauces made from blended berries and powdered sugar. Enjoy!