This Lemon Cheesecake is smooth, creamy, and packed with fresh citrus flavor without becoming overly sharp or sweet. A buttery biscuit crust supports a rich cream cheese filling flavored with fresh lemon zest and juice, while a swirl of lemon curd runs through the center for an extra burst of citrus.
The finished cheesecake is topped with a silky white chocolate ganache and another decorative swirl of lemon curd. The white chocolate softens the tart lemon beautifully, while the slow, low-temperature bake keeps the cheesecake creamy and helps prevent cracks.
This is an ideal make-ahead dessert because it becomes even better after chilling overnight. Serve it for spring gatherings, Easter, birthdays, dinner parties, or anytime you want a cheesecake that feels rich but still fresh.
In This Recipe
- Why You Will Love This Lemon Cheesecake
- Ingredients You’ll Need
- Ingredient Notes
- Expert Tips for a Smooth Cheesecake
- How to Make Lemon Cheesecake
- How to Create the Lemon Curd Center
- The Secret to Preventing Cheesecake Cracks
- White Chocolate Ganache Topping
- Frequently Asked Questions
- Make-Ahead Tips
- Storage and Freezing
- Recipe Card
Why You Will Love This Lemon Cheesecake
Fresh Lemon Flavor
This cheesecake uses both fresh lemon zest and lemon juice. The zest provides strong lemon aroma while the juice adds brightness and acidity.
Hidden Lemon Curd Layer
Instead of limiting the citrus flavor to the cheesecake batter, lemon curd is swirled through the middle.
That gives each slice distinct pockets of tangy lemon.
Slow-Baked for a Creamy Texture
The cheesecake is baked at a low temperature of 255°F (125°C), which helps the filling cook gently and evenly.
White Chocolate and Lemon Work Beautifully Together
White chocolate adds sweetness and richness without overpowering the lemon.
Perfect for Making Ahead
The cheesecake needs several hours to chill, making it ideal for preparing the day before serving.
Ingredients
For the Biscuit Crust
- 200g butter tea biscuits or plain tea biscuits
- 140g unsalted butter, melted
For the Lemon Cheesecake Filling
- 750g full-fat cream cheese, room temperature
- 200g crème fraîche
- 3g finely grated lemon zest, about the zest of 1 lemon
- 20ml fresh lemon juice, about the juice of 1 lemon
- 125g granulated sugar
- 35g cornstarch
- 3 medium eggs, room temperature