Lemon Cheesecake
This Lemon Cheesecake is one of the best cheesecakes ever, unique and elegant, creamy, and light, with a perfect crispy crust and a delicious lemon flavor.
Ingredients
Crust
- 180 g digestive biscuits
- 4 tbsp breadcrumbs
- 80 g unsalted butter melted
- freshly grated zest of 2 lemon
Filling
- 500 g cream cheese or fresh ricotta cheese
- 200 g sour cream
- freshly grated zest of 2 lemon
- 5 tbsp sugar
- 1 tbsp honey
- 3 eggs
- 1 tsp vanilla extract
- 3 1/2 tbsp cornstarch , optional
Garnish
- lemon slices
Instructions
- Preheat the oven to 175C (350 F).
- Crush digestive biscuits. Melt butter and blend with crushed biscuits, breadcrumbs and lemon zest until ingredients are evenly moistened. Press biscuit mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base).
- For the cheese filling beat cheese, sour cream, lemon zest, cornstarch, vanilla extract, honey and sugar in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed. Pour the filling over the prepared crust.
- Bake for 40-50 minutes until the cheesecake is set. Run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. You can serve or refrigerate overnight.
Nutrition
Serving: 1 serving out of 10Calories: 434kcalCarbohydrates: 26.5gProtein: 7.6gFat: 33.8gSaturated Fat: 19gCholesterol: 142mgSugar: 13g