Delightful Homemade Lemon Cheesecake

On Mar 10, 2025 6 0

Get ready to bake a truly delightful dessert that is both refreshing and satisfying! This lemon cheesecake is surprisingly simple to make at home and promises to be a showstopper at any gathering. Perfect for beginner bakers, this recipe ensures a smooth, creamy texture and a burst of zesty lemon flavor in every bite. Let’s embark on this baking journey together and make a delicious halal treat.

Halal Ingredients You’ll Need

🥣 250g digestive biscuits
🧈 100g unsalted butter, melted
🧀 500g cream cheese, full-fat
🥛 400g condensed milk
🍋 150ml lemon juice, freshly squeezed (about 3-4 lemons)
🍋 Zest of 2 lemons (outer yellow skin only, avoid the white pith)
🥄 1 teaspoon alcohol free vanilla extract
🟡 Yellow food coloring
🍋 Lemon slices and zest for decoration (optional)

Kitchen Equipment You’ll Need

🥣 Large mixing bowl
🥄 Wooden spoon or spatula
🫙 Food processor or ziplock bag and rolling pin
📏 Measuring cups and spoons
🍋 Lemon zester or fine grater
🍋 Lemon juicer (optional, but helpful)
🍰 20cm springform cake tin
♨️ Oven
🧊 Refrigerator

Let’s Learn Basic Kitchen Techniques

Before starting, it’s helpful to understand a few basic cooking terms. “Melting butter” means gently heating butter until it turns into a liquid. This can be done in a saucepan on low heat or in the microwave in short bursts. “Zesting a lemon” refers to grating just the outer, yellow skin of the lemon. This part of the lemon contains flavorful oils. Be careful to only grate the yellow part and avoid the white pith underneath, which is bitter. A lemon juicer makes this easier, but it can also be done by hand. “Folding” is a gentle mixing technique used to combine light and heavy ingredients without deflating the light ones. It involves using a spatula to cut down into the mixture, across the bottom of the bowl, and up and over, turning the bowl as you go.

Step-by-Step Guide to Making Lemon Cheesecake

This recipe is divided into making the crust, preparing the filling, baking, and finally chilling and decorating. Follow each step carefully to make a perfect lemon cheesecake.

Making the Crust

Step 1: Crush the digestive biscuits into fine crumbs. This can be done using a food processor for a quick and even result. If a food processor is not available, place the biscuits in a ziplock bag, seal it tightly, and use a rolling pin to crush them into fine crumbs. Ensure there are no large pieces remaining for a smooth crust.

Step 2: Melt the unsalted butter. Place the butter in a saucepan over low heat and heat gently until it is completely melted into a liquid. Be careful not to overheat or burn the butter. Alternatively, melt the butter in a microwave-safe bowl using short bursts of heat.

Step 3: Combine the biscuit crumbs and melted butter in the large mixing bowl. Mix them thoroughly using a wooden spoon or spatula until all the crumbs are evenly moistened with the melted butter. The mixture should resemble damp sand.

Step 4: Press the biscuit crumb mixture into the base of the springform cake tin. Use your fingers or the back of a spoon to firmly and evenly press the crumbs across the bottom of the tin. Make sure the crust is compact and reaches all edges of the tin for a solid base for the cheesecake filling. Refer to the image; notice the even and firm crust layer visible at the bottom of the cheesecake slice.

Step 5: Place the cake tin with the crust in the refrigerator to chill while preparing the filling. Chilling helps the crust to firm up, making it easier to pour the filling on top and prevent it from crumbling.

Preparing the Filling

Step 1: Soften the cream cheese. It is important that the cream cheese is at room temperature to ensure a smooth, lump-free filling. Remove the cream cheese from the refrigerator about 30 minutes before starting the recipe to allow it to soften naturally.

Step 2: In the same large mixing bowl (no need to wash it yet), place the softened cream cheese. Use the wooden spoon or spatula to beat the cream cheese until it is smooth and creamy. This step ensures there are no lumps in the final cheesecake filling.

Step 3: Pour in the condensed milk into the bowl with the cream cheese. Mix them together using the wooden spoon or spatula until they are well combined and smooth. The mixture should be creamy and uniform in texture.

Step 4: Add the fresh lemon juice, lemon zest, and vanilla extract to the mixture. Make sure the lemon juice is freshly squeezed for the best flavor. Gently mix all these ingredients into the cream cheese and condensed milk mixture until everything is just combined. Avoid overmixing at this stage.

Step 5: If using yellow food coloring, add a few drops now. Start with a small amount and add more gradually until the desired pale yellow color is achieved. Mix gently to distribute the color evenly throughout the filling. The cheesecake in the image has a lovely pale yellow hue.

Baking the Cheesecake

Step 1: Preheat the oven to 160°C (320°F). “Preheating” the oven means turning it on to the correct temperature and allowing it to reach that temperature before putting the cheesecake in to bake. This ensures even baking.

Step 2: Pour the lemon cheesecake filling over the chilled biscuit crust in the springform cake tin. Pour it gently and evenly to avoid disturbing the crust.

Step 3: Bake in the preheated oven for 30-35 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble. It’s important not to overbake the cheesecake, as this can make it dry.

Step 4: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes. This allows the cheesecake to cool down gradually and prevents it from cracking due to sudden temperature changes.

Cooling and Chilling

Step 1: Remove the cheesecake from the oven and let it cool completely at room temperature. This will take about 1-2 hours. Ensure it is fully cooled before refrigerating.

Step 2: Once cooled to room temperature, cover the cheesecake with plastic wrap or place it in an airtight container.

Step 3: Refrigerate the cheesecake for at least 4 hours, or preferably overnight. Chilling is crucial as it allows the cheesecake to fully set and develop its creamy texture and flavor.

Decorating

Step 1: Once the cheesecake is thoroughly chilled, carefully remove it from the springform tin. To do this, release the clasp of the springform tin and gently lift the sides away from the cheesecake.

Step 2: Decorate the cheesecake with lemon slices and lemon zest as shown in the image, if desired. Fresh lemon slices and a sprinkle of lemon zest not only enhance the visual appeal but also reinforce the lemon flavor. Arrange the lemon slices and zest attractively on top of the cheesecake just before serving.

Step 3: Slice and serve. Use a sharp knife to cut neat slices of the cheesecake. For cleaner slices, you can dip the knife in hot water and wipe it clean between each cut.

Enjoy the delightful homemade lemon cheesecake! Making this refreshing dessert is a rewarding experience, and sharing it with family and friends will surely bring smiles. This lemon cheesecake is a wonderful treat for any occasion. We hope you enjoy making and savoring every bite of this delicious treat. Do share pictures of your lemon cheesecake bakes!