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Lemon Cheesecake Recipe


Lemon Cheesecake Recipe Lemon Cheesecake Recipe

Ingredients: (for 24 cm springform pan)

For the pie crust;

  • 75 gr. butter,
  • 1/2 cup granulated sugar,
  • 1 egg yolk,
  • 1,5 cups flour,
  • 25 gr. vanilla powder,
  • 1/2 teaspoon cinnamon,
  • 1 pinch salt.

Cheesecake batter;

  • 800 gr. cream cheese,
  • 3 eggs + 1 egg white,
  • 2 cups granulated sugar,
  • 2 tablespoons flour,
  • 2 tablespoons starch,
  • Juice of 1 lemon,
  • Zest of 1 lemon,

For the glaze;

  • Juice of 1 lemon,
  • Zest of 2 lemons
  • 1/4 cup granulated sugar,
  • 1/2 tablespoon starch,
  • 1 cup water.


  1. Mix together the butter and sugar in a large bowl,
  2. Add the egg yolk and mix,
  3. Now add the flour and all the other ingredients and mix with your hands to combine everything together into a soft crumbly dough,
  4. Spread the dough evenly onto a greased 24 cm springform pan and refrigerate for 30 mins,
  5. Preheat the oven to 180 and bake the pie crust for 25-30 mins, then let it cool,
  6. For the cheesecake batter, cream together the cream cheese and sugar,
  7. Add the eggs one by one while whisking,
  8. Now add the flour, starch, lemon juice and lemon zest and whisk until you get a smooth homogenous mixture,
  9. Pour this mixture into the crust and even out,
  10. Pop into a 170 degrees celsius pre-heated oven,
  11. Place 2 small oven-safe dishes full of water along with the cheesecake, to prevent it from cracking,
  12. Bake for approximately 1 hour, turn off the oven and keep it in the oven (turned off) for 15 min,
  13. Then slightly open the door of the oven and let the cheesecake sit in the oven until completely cooled,
  14. Pop into the fridge and let it sit overnight,
  15. For the glaze, mix together the lemon juice, 1/2 cup water, sugar and lemon zest in a sauce pan and cook over low heat stirring until the sugar melts,
  16. Add starch to the rest of the water (1/2 cup) and whisk well,
  17. Add the starchy mixture to the glaze in the saucepan, and cook over low heat stirring until the glaze thickens,
  18. Remove from heat and let it cool completely before pouring onto the cold cheesecake,
  19. Refrigerate overnight,
  20. Decorate with lemon zest, mint and berries and serve.

Bon appétit…



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