Easy Lemon Cheesecake

Looking for a fresh and zesty dessert that’s both simple and budget-friendly? 🍋✨ This lemon cheesecake is the perfect treat! With a buttery biscuit base, a creamy citrus filling, and a bright, tangy topping, it's a refreshing twist on the classic cheesecake. Ideal for sunny afternoons or special gatherings, this recipe delivers all the flavor without the fuss—or the expense! 💛🍰

Ingredients:

• 300g biscuits 

• 4 tablespoons butter

• 380g cream cheese

• 4 tablespoons sugar

• 2 sachets of vanilla sugar

• 4 eggs

• 300g plain (unsweetened) yogurt

• 1 lemon (zest and juice)

For the topping:

• 100ml lemon juice

• 100ml orange juice

• 15g cornstarch

• 60g sugar

Preparation method:

Start by blending the biscuits into a fine crumb. Add the melted butter and mix well until combined. Line a round cake pan with parchment paper, pour in the biscuit mixture, and press it down firmly using the back of a spoon. Bake the crust in a preheated oven at 180°C (350°F) for 5 minutes, then set it aside.

In a large mixing bowl, beat the cream cheese with the sugar and vanilla sugar using an electric mixer. Add the zest and juice of one lemon, along with the plain yogurt, and beat again. Then, add the eggs one at a time, beating well after each addition until the mixture becomes smooth and creamy.

Pour the cream cheese filling over the pre-baked biscuit base and bake at 180°C (350°F) until the filling is fully set and cooked through.

For the topping layer, in a saucepan, combine the lemon juice and orange juice with the cornstarch and sugar. Cook over medium heat, stirring constantly until the mixture thickens into a custard-like texture. Make sure there are no lumps.

Once thickened, remove from the heat and gently pour the citrus cream over the baked cheesecake, spreading it evenly across the top. This layer adds a refreshing tangy flavor.

Decorate as you like—with melted chocolate, lemon slices, or zest—and refrigerate for at least 4 hours before serving.