The Zesty Lemon Cheesecake Recipe Everyone Will Adore

Crafting a delectable lemon cheesecake promises pure culinary magic that sparks instant joy.

Zesty citrus notes dance through creamy layers, creating an irresistible dessert sensation.

Smooth cream cheese blends perfectly with bright, tangy lemon essence.

My grandmother’s secret technique involves carefully balancing sweet and tart flavors.

Each silky bite promises a delightful contrast of textures and tastes.

Classic ingredients combine in ways that surprise and delight passionate bakers.

You’ll want to savor every incredible morsel of this heavenly dessert.

Prepare to fall in love with a recipe that celebrates simple, elegant indulgence.

Tasty Twists On Nigella Lemon Cheesecake

• Zesty Orange Cheesecake: Replace lemon juice with fresh orange juice and zest for a citrusy alternative with a sweeter profile.
• No-Bake Lime Variation: Swap lemon for lime juice, creating a tropical-inspired dessert with a tangy green twist.
• Gluten-Free Berry Base: Use almond flour or gluten-free cookies instead of digestive biscuits, perfect for those with wheat sensitivities.
• Vegan Coconut Cream Cheesecake: Substitute dairy ingredients with coconut cream, vegan cream cheese, and maple syrup for a plant-based version.

Perfect Pairings For Nigella Lemon Cheesecake

• Zest Up with Citrus Tea: Pair the tangy lemon cheesecake with a light, refreshing Earl Grey tea to complement the dessert's bright citrus notes.
• Enhance with Sweet Wine: Select a chilled Moscato d'Asti or a late-harvest Riesling to balance the cheesecake's creamy texture and zesty flavor profile.
• Contrast with Bold Espresso: Serve a rich, robust espresso alongside the dessert to cut through the sweetness and provide a sophisticated flavor contrast.
• Garnish with Fresh Berries: Add a small side of mixed berries like raspberries or strawberries to provide a fresh, tart accompaniment that elevates the cheesecake's lemony essence.

How To Store Nigella Lemon Cheesecake Properly

• Wrap the cheesecake tightly with plastic wrap or aluminum foil. Keep in the refrigerator for up to 5 days to maintain freshness and prevent absorbing other food odors.
• Slice the cheesecake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months without losing texture or flavor.
• Transfer frozen cheesecake from freezer to refrigerator overnight. Let it slowly defrost to prevent condensation and maintain its creamy consistency.
• Serve chilled directly from the refrigerator for best taste. If you prefer a slightly softer texture, let the cheesecake sit at room temperature for 10-15 minutes before serving.

FAQs About Nigella Lemon Cheesecake

• Why roll lemons before squeezing?

Rolling lemons on the work surface helps break down the internal membranes, releasing more juice and making it easier to extract the maximum amount of liquid when squeezing.

• Can I use low-fat cream cheese?

While you can use low-fat cream cheese, full-fat cream cheese provides a richer, creamier texture and better consistency for the cheesecake.

• Do I need an electric mixer for this recipe?

An electric mixer is recommended to ensure a smooth, lump-free mixture and to incorporate air, creating a lighter cheesecake texture. However, a hand whisk can work with more effort.

• How do I know when the mixture is properly combined?

The mixture is ready when it’s smooth, free of lumps, and has a consistent color and texture without any streaks of cream cheese or condensed milk visible.

Why Nigella Lemon Cheesecake Is So Zesty

• Craft with Minimal Effort: Create a delightful dessert without complex cooking techniques, perfect for novice bakers seeking a straightforward recipe.
• Zesty Family Delight: Combine tangy lemon flavor with creamy cheesecake that appeals to both kids and adults, making it an ideal crowd-pleaser for gatherings.
• Quick Refrigerator Magic: No baking required – simply mix ingredients and chill, transforming basic components into a luxurious dessert with minimal kitchen time and maximum satisfaction.
• Versatile Celebration Treat: Suitable for multiple occasions like birthday parties, potlucks, or casual weekend desserts, this recipe adapts seamlessly to different social settings.

What You’ll Need For Nigella Lemon Cheesecake

• Digestive Biscuits: Crunchy cookies that create a delicious foundation for the cheesecake.
• Butter: Helps bind the biscuit crumbs and provides a rich flavor to the base.

• Soft Cheese: Creamy base that gives the cheesecake its signature smooth texture.
• Sweetened Condensed Milk: Adds sweetness and helps create a silky consistency.
• Double Cream: Provides extra richness and helps stabilize the cheesecake mixture.

• Lemons: Fresh citrus fruit that adds a bright, tangy flavor to the cheesecake and helps thicken the filling.

How To Make Nigella Lemon Cheesecake Step By Step

Step 1: Prepare Buttery Biscuit Base

Gently melt butter in a saucepan over low heat. Add crushed digestive biscuits and mix thoroughly. Transfer the mixture to a 7-inch loose-bottomed cake tin. Press down firmly to create an even, compact base. Set aside.

Step 2: Create Creamy Cheesecake Filling

Grab a large mixing bowl and add soft cheese. Use an electric mixer to blend until smooth. Gradually incorporate sweetened condensed milk, ensuring no lumps remain. Pour in double cream and continue mixing until the texture becomes silky and uniform.

Step 3: Extract Zesty Lemon Juice

Roll lemons firmly on the countertop to release more juice. Cut lemons in half and squeeze thoroughly. Pro tip: Enlist help from a family member to make juicing easier and more fun.

Step 4: Incorporate Lemon Essence

Add lemon juice gradually to the cheese mixture, stirring continuously. The mixture will begin to thicken and develop a tangy flavor profile. Mix until completely integrated.

Step 5: Chill and Set Cheesecake

Pour the lemon-infused filling over the prepared biscuit base. Smooth the top with a spatula. Refrigerate for at least one hour to allow the cheesecake to set and flavors to meld together.

Serve chilled and enjoy your homemade lemon cheesecake!

Tips To Get Nigella Lemon Cheesecake Just Right

• Boost Lemon Juice: Roll lemons firmly on the countertop to release more juice before squeezing, helping maximize citrus flavor.
• Prevent Lumpy Mixture: Gently fold sweetened condensed milk into soft cheese using an electric mixer, ensuring smooth consistency without clumps.
• Thicken Gradually: Add lemon juice slowly and incrementally to help the cheesecake mixture set and develop a rich, creamy texture.
• Crust Perfection: Press digestive biscuit and butter mixture firmly but gently into the cake tin, creating an even, compact base for your cheesecake.
• Chill for Success: Allow the cheesecake to set in the refrigerator for at least an hour, which helps stabilize the filling and enhance overall flavor.

Lemon Cheesecake Recipe

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4.6 from 29 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Indulgent Lemon Cheesecake delivers a zesty symphony of creamy richness and tangy brightness. Silky smooth filling nestled in a buttery graham cracker crust promises a delightful dessert that melts perfectly on your palate.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 300 grams cream cheese
• 397 grams sweetened condensed milk
• 285 millilitres (9.6 fluid ounces) double cream
• 4 large lemons

Crust Ingredients:

• 12 digestive biscuits (crushed)
• 80 grams (2.8 ounces) butter

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Instructions

1. Gently melt butter in a saucepan over low heat, then combine with crushed digestive biscuits until thoroughly incorporated.
2. Press the buttery biscuit mixture firmly and evenly into the base of a 7-inch loose-bottomed cake tin, creating a compact foundation.
3. Chill the tin while preparing the filling to help set the base.
4. In a large mixing bowl, beat soft cheese using an electric mixer until smooth and creamy.
5. Gradually incorporate sweetened condensed milk into the cheese, whisking continuously to prevent lumps from forming.
6. Gently fold in double cream until the mixture becomes uniform and silky.
7. Roll lemons on the countertop to release maximum juice, then carefully extract the citrus liquid.
8. Slowly add lemon juice to the cheese mixture, stirring consistently to maintain a thick, consistent texture.
9. Pour the lemon-infused filling over the prepared biscuit base, ensuring an even distribution.
10. Refrigerate the cheesecake for approximately 1 hour, or until the filling sets completely and becomes firm.

Notes

• Softening butter gently prevents burning and ensures even coating of biscuit crumbs for a perfect crust.
• Use room temperature cream cheese to eliminate lumps and create a smoother, silkier cheesecake texture.
• Rolling lemons on the counter before squeezing helps release more juice, maximizing flavor and ensuring a zesty lemon taste.
• Adding lemon juice gradually allows the mixture to set properly, creating a stable and creamy consistency without separation.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 482
• Sugar: 39 g
• Sodium: 176 mg
• Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 90 mg