- 125g lemon curd
For the White Chocolate Ganache
- 100g white chocolate, finely chopped
- 40ml heavy cream, unwhipped
For the Decorative Swirl
- 35g lemon curd
Optional Garnish
- Whipped cream
- Fresh lemon slices
- Mint leaves
Ingredient Notes
Cream Cheese
Use firm, full-fat block cream cheese.
Avoid whipped or spreadable cream cheese because it contains more moisture and can produce a softer cheesecake.
Room-temperature cream cheese is essential for a smooth batter without lumps.
Crème Fraîche
Crème fraîche adds richness and a slight tang that works beautifully with lemon.
Full-fat sour cream can be used if crème fraîche is unavailable.
Lemon
Fresh lemon is important here.
Zest gives you concentrated citrus aroma, while the juice brightens the filling.
Cornstarch
Cornstarch stabilizes the filling and helps the cheesecake set without becoming overly firm.
Lemon Curd
A thick lemon curd works best because it stays visible as a distinct layer instead of disappearing into the cheesecake batter.
Expert Tips for the Best Lemon Cheesecake
Use Room-Temperature Ingredients
Cold cream cheese does not blend smoothly and encourages overmixing.
Bring the cream cheese and eggs close to room temperature before starting.
Don't Overmix
Once the ingredients are smooth, stop mixing.
Excessive mixing adds air, and that trapped air can expand during baking before collapsing and causing cracks.
Add Eggs One at a Time
After the base mixture is combined, switch from an electric mixer to a spatula.
Fold each egg in gently before adding the next.
Bake Low and Slow
This cheesecake uses a very gentle oven temperature.
The filling should set gradually rather than puff dramatically.
Look for a Slightly Wobbly Center
The middle should still have a gentle wobble when the cheesecake finishes baking.
It will continue setting from residual heat and during refrigeration.
Cool Gradually
Do not immediately move the hot cheesecake from the oven to a cold refrigerator.
Gradual cooling reduces sudden temperature changes that can cause cracks.
How to Make Lemon Cheesecake
Step 1 – Prepare the Pan
Use a 24cm / 9½-inch springform pan.
Line the bottom with parchment paper.
Lightly grease the sides if desired.
Preheat the oven to 255°F (125°C).