![['Side view of a creamy lemon cheesecake topped with lemon slices and mint.', 'Close-up of a slice of creamy lemon cheesecake with a smooth surface and garnish.', 'A side view of a luscious lemon cheesecake adorned with whipped cream and lemon curd.', 'Detailed view of a creamy lemon cheesecake featuring fresh mint and lemon zest.']](https://quickflavorfix.com/wp-content/uploads/2026/06/creamy-lemon-cheesecake_1_U1-1.webp)
Ultimate Creamy Lemon Cheesecake
A rich and tangy cheesecake with a creamy lemon flavor, topped with white chocolate ganache and fresh garnishes.
Ingredients
Crust
- 200 g butter, melted
- 200 g tea biscuits, finely ground
Filling
- 750 g cream cheese, at room temperature
- 200 g crème fraîche
- 3 g lemon zest
- 20 ml lemon juice
- 125 g granulated sugar
- 35 g cornstarch
- 3 large eggs
- 125 g lemon curd
- 100 g white chocolate, chopped
- 40 ml heavy cream
Garnish
- Whipped cream
- Lemon slices
- Fresh mint leaves
Instructions
- Mix melted butter with ground tea biscuits and press into a lined 24cm springform pan. Chill.
- Blend cream cheese, crème fraîche, lemon zest, lemon juice, sugar, and cornstarch until smooth. Fold in eggs.
- Pour half of the filling over the crust, add lemon curd swirl, then top with remaining filling. Smooth surface.
- Bake at 125°C for 60-65 minutes until set but slightly wobbly. Cool inside oven for 1 hour.
- Heat heavy cream, pour over white chocolate, stir until smooth. Spread ganache over cooled cheesecake and swirl with lemon curd.
- Refrigerate overnight. Garnish with whipped cream, lemon slices, and mint leaves before serving.
Notes
Use a warm knife to slice for clean cuts.