Lemon cheesecake

Name: Lemon cheesecake
Prep time: 40 min
Cook time: 6 min
Total time: 46 min
Yield: 6
Ingredients: Butter ½ cup; Cookies 7 oz; Cow's milk ricotta cheese 1 lb; Cream cheese 1 cup; Lemon juice ½ cup; Powdered sugar 1 &frac13; cup; Lemon peel 2; Heavy cream ½ cup; Isinglass 0.33 oz; Lemon juice &frac13; cup; Powdered turmeric ¼ tsp; Sugar ½ cup; Water ½ cup; Cornstarch 1 ½ tsp; Lemons 1; Mint to taste; Sugar ½ cup; Water

it es br de fr

Difficulty: Average
Prep time: 40 min
Cook time: 6 min
Serving: 6
Cost: Low
Note + 5 hours in the refrigerator to firm up

PRESENTATION

Sunny lemon desserts always make a table look special, and lemon cheesecake delivers every time with its pretty yellow color and cheerful feel. That classic graham cracker crust—just the right crunch paired under a cool, creamy filling—keeps things simple while still looking really great for birthday dinners or weekend get-togethers. Families usually love the surprising light tartness from the lemon curd and a sprinkle of lemon zest, since it pops against the mellow sweetness and gives this cheesecake kind of a fresh bakery vibe. Unlike heavier versions, this is one dessert that feels refreshing rather than over-the-top, and honestly, almost everyone reaches for a second slice (especially with a little extra homemade whipped cream or a pile of fresh berries on the side). That golden base with its nice hint of crunch...yeah, it’s DELICIOUS—really the type of treat that looks fancy yet feels comfortable at any family celebration, brunch, or even just a regular Sunday night.

Busy families appreciate no bake cheesecake for those times when you still want dessert on the table but need things quick. Whether you go for the oven or that popular refrigerator method, this cheesecake shines with its smooth texture and vibrant look. Flexibility is a big deal here: top with extra tangy spots of lemon curd, go all in on the fluffy middle, or keep it simple and let the creamy lemon do its magic. If you love tidy slices, a quick tip (from lots of busy home bakers): consider trying the water bath for cheesecake to help keep the top perfectly finished—no cracks, just that classic bakery appearance. This dessert isn’t fussy, so it works great for spring parties, special brunches, or on a dessert tray when you just want something light yet satisfying. With an easy cheesecake recipe like this, you’ll always have an option that’s both pretty and dependable—families like how it tastes sweet and bright, friends always ask for seconds, and honestly, you’ll be glad you have this in your back pocket for any occasion!

INGREDIENTS

Butter ½ cup (100 g)

Cookies 7 oz (200 g)

For the filling: Cow's milk ricotta cheese 1 lb (500 g); Cream cheese 1 cup (250 g); Lemon juice ½ cup (100 g); Powdered sugar 1 ⅓ cup (150 g); Lemon peel 2; Heavy cream ½ cup (100 g); Isinglass 0.33 oz (10 g)

for the coating: Lemon juice ⅓ cup (60 g); Powdered turmeric ¼ tsp; Sugar ½ cup (80 g); Water ½ cup (100 g); Cornstarch 1 ½ tsp (15 g)

For garnishing: Lemons 1; Mint to taste; Sugar ½ cup (100 g); Water

Preparation

How to prepare Lemon cheesecake

To prepare lemon cheesecake, start with the base: place the cookies inside a mixer 1 and blend them into crumbs 2. Now place them inside a large bowl and add the previously melted butter 3.

Stir with a spoon to obtain a smooth mixture 4. Now line an 8" cake spring mold (best to use acetate sheets for the edge) and create the cheesecake base with the biscuit mix, by delicately pressing it down with the back of a spoon 5. Leave the base in the refrigerator to firm up, for around 30 minutes. In the meantime, make the cream. Soak the gelatine in cold water for around 10 minutes 6.

Squeeze the lemons 7 and filter the juice 8. Place the ricotta and cream cheese in a bowl 9 and whisk.

Add the grated lemon zest 10. Stir some more, add the icing sugar 11 and lemon juice 12, stirring all the while.

Now heat the cream in a saucepan and remove from the heat just before it boils; wring out the gelatine and without returning the pan to the stove, add it to the hot cream 13, stir quickly until fully dissolved. Leave to cool, then gradually add the cheese mixture 14, stir until thoroughly incorporated 15.

Pour onto the solidified cookie base 16, smooth the surface with a spatula 17 and leave in the refrigerator for at least 2 hours, to firm up. Prepare the glaze just before the 2 hours are up: place the water and sugar in a saucepan 18.

Add the filtered lemon juice 19 and cornstarch 20. Now beat with a whisk and bring to the boil. Remove from the heat once it boils, add the turmeric 21 and stir to dissolve it.

Leave to cool 22, then pour the glaze over the cheesecake 23 and return to the refrigerator for at least another 2 hours to firm up. To decorate, cut the lemon into slices 34.

Place the water 25 and sugar 26 in a saucepan, bring to a boil, remove from the heat and pour the syrup over the lemon slices 27.

Leave to infuse 28 until you are ready to decorate the dessert. Once cooled, remove the cake from the mold and decorate with the lemon slices 29 and mint leaves 30.

Storage

Lemon cheesecake can be stored in the refrigerator for 2-3 days. It can be frozen, perhaps divide it into portions and defrost as many slices as you need.