Lemon Cheesecake


by: Anncoo

Lemon is the perfect flavour for cheesecake. I'm sure no one can resist this extremely light and refreshing hint of lemon dessert. This is also perfect to serve with a cup of mint tea.


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serves: 8-10

100 g Marie biscuits, crushed

80 g Melted butter

250 g Cream Cheese

30 g Sugar

3 Egg yolks

65 g Whipping cream

1 Lemon zest

3/4 tbsp Lemon juice

1/2 tsp Vanilla extract

1/2 tbsp Orange contreau

20 g Butter, melted

2 tbsp Plain flour, sifted

3 Egg whites

35 g Sugar

Nutrition Facts
Lemon Cheesecake

Servings Per Recipe: 8

Amount per Serving

Calories: 347

  • Total Fat: 27.5 g
  •     Saturated Fat: 15.4 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 141.8 mg
  • Sodium: 376 mg
  • Total Carbs: 19.6 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 10.8 g
  • Protein: 5.7 g

how is this calculated?

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1.  Line and grease a 8" springform cake pan.

2.  Combine crushed biscuit crumbs and melted butter together a mixing bowl Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.

3.  Cream the cheese and sugar together and slowly add in whipping cream, beat till creamy at medium speed.

4.  Scrape bowl and add egg yolks one at a time until all combined then add lemon zest, lemon juice,vanilla extract and orange contreau ~ beat to mix well.

5.  Scrape bowl, lower speed add in melted butter and plain flour, mix well and transfer cheese mixture to a large bowl.

6.  Whisk egg whites and sugar till peak form. Use a rubber spatula to fold egg whites to cheese mixture.

7.  Pour cheese mixture into prepared cake tin.

8.  Steam bake at 160C for about 1 hour. Cool to room temperature and chill cheesecake before serve.

9.  You may like to mix some cocoa powder and snow powder together and dust on cheesecake.

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