Sunshine Halal Cheesecake Delight

This recipe guides you through making a truly delightful Halal Lemon Cheesecake right in your own kitchen. This dessert is perfect for anyone looking to bake a homemade treat that’s both refreshing and satisfying. The bright lemon flavor combined with the creamy cheesecake texture makes it an ideal choice for any occasion. Even if baking seems new, this guide will gently lead you through each step, ensuring success and a delicious outcome.

Ingredients You’ll Need

Before starting, gather all the necessary halal ingredients. Having everything ready will make the baking process smooth and enjoyable.

• 🍪 200g Digestive Biscuits (halal certified) – These form the base of our cheesecake, giving it a lovely crumbly texture.
• 🧈 100g Unsalted Butter, melted (halal certified) – Melted butter binds the biscuit crumbs together to make a firm crust.
• 🧀 500g Cream Cheese, full-fat (halal certified) – This is the heart of the cheesecake, providing its rich and creamy taste. Make sure it’s at room temperature for easier mixing.
• 🍚 150g Granulated Sugar – Sugar adds sweetness to balance the tartness of the lemon.
• 🍋 3 Large Eggs (halal certified) – Eggs help to bind the cheesecake filling and give it structure.
• 🍋 2 Lemons – You’ll need both the zest (the outer yellow skin) and the juice for that vibrant lemon flavor. Choose fresh, firm lemons.
• 🍦 200ml Heavy Cream (halal certified) – Heavy cream adds richness and smoothness to the cheesecake filling.
• 🥄 2 tablespoons Cornstarch – Cornstarch helps to thicken the cheesecake filling, giving it a perfect set.

For the Lemon Sauce:

• 🍋 4 Lemons – More lemons for a luscious, tangy sauce to drizzle over your cheesecake.
• 🍚 100g Granulated Sugar – Sweetness for the lemon sauce.
• 💧 50ml Water – Water helps to thin the sauce to the right consistency.
• 🥄 1 tablespoon Cornstarch – To thicken the lemon sauce slightly.

Kitchen Equipment Needed

Having the right tools makes baking much easier. Here’s what you’ll need to assemble your Lemon Cheesecake:

• 🥣 Large Mixing Bowl – For mixing the cheesecake filling and the biscuit crust.
• 🥄 Measuring Spoons – For accurately measuring smaller quantities like cornstarch and lemon zest.
• ⚖️ Kitchen Scale or Measuring Cups – For measuring larger quantities of ingredients like biscuits, sugar, and cream cheese. A kitchen scale provides more precise measurements, especially for baking.
• 🍰 9-inch Springform Pan – This special pan has a removable side, making it easy to take out the cheesecake without damaging it. If you don’t have a springform pan, you can use a regular cake pan, but lining it with parchment paper will be essential for easy removal.
• 🔥 Oven – For baking the cheesecake.
• 🎛️ Hand Mixer or Stand Mixer (optional) – While you can mix by hand, a mixer makes it much easier and quicker to get a smooth cheesecake filling.
• 🍋 Zester or Fine Grater – For grating the lemon zest. Be careful to only zest the yellow part of the lemon skin, avoiding the white pith underneath, which can be bitter.
• 🍋 Juicer – To extract juice from the lemons.
• 🥄 Spatula – For scraping bowls and smoothing the cheesecake filling.
• 🥣 Small Saucepan – For preparing the lemon sauce.
• 🔥 Stove – To cook the lemon sauce.
• 🍴 Fork – For crushing the digestive biscuits.
• 🥣 Small Bowl – For melting butter.

Let’s Learn Basic Kitchen Techniques

Before we start putting together the Lemon Cheesecake, let’s understand a few basic techniques that will be used. These are simple and fundamental to many baking recipes.

Melting Butter: Melting butter simply means turning solid butter into a liquid. This is easily done using a microwave or a stovetop. For the microwave, place the butter in a microwave-safe bowl and heat in short intervals (like 30 seconds), checking each time until it’s melted. On the stovetop, put the butter in a small saucepan over low heat and let it melt gently, stirring occasionally. Be careful not to overheat or burn the butter.

Crushing Biscuits: For the cheesecake crust, digestive biscuits need to be turned into fine crumbs. This can be done in a couple of ways. One method is to place the biscuits in a zip-top bag and use a rolling pin to crush them. Another way is to use a food processor if you have one, which will quickly turn the biscuits into crumbs. You are aiming for crumbs that are quite fine, resembling coarse sand.

Zesting a Lemon: Lemon zest is the flavorful outer yellow part of the lemon skin. To zest a lemon, wash and dry it first. Then, using a zester or a fine grater, gently rub the lemon against the zesting surface. Rotate the lemon as you go, being careful to only remove the yellow part and avoid the white pith underneath, which is bitter.

Juicing a Lemon: Juicing a lemon means extracting the juice from inside. To juice a lemon, first, roll it firmly on a countertop a few times. This helps to release more juice. Then, cut the lemon in half. You can use a lemon juicer to easily extract the juice. If you don’t have a juicer, you can squeeze the lemon halves by hand over a bowl, catching any seeds that might fall out.

Preheating an Oven: Preheating the oven means heating it to the correct temperature before you put your cheesecake in to bake. This is important because it ensures the cheesecake bakes evenly. To preheat, simply turn your oven on and set it to the temperature specified in the recipe (usually around 160°C or 320°F for cheesecakes). Most ovens have an indicator light that turns off when the oven has reached the set temperature, letting you know it’s ready.

Mixing Ingredients: Mixing ingredients together is a fundamental step in baking. It means combining different ingredients until they are well incorporated. For the cheesecake filling, you will need to mix the cream cheese, sugar, eggs, lemon zest, lemon juice, and heavy cream until smooth. You can do this by hand with a whisk or spatula, or use an electric mixer for a quicker and smoother result. The goal is to combine everything evenly without overmixing.

Step-by-Step Guide to Making Lemon Cheesecake

Now, let’s go through each step to make this delicious Lemon Cheesecake. Follow these instructions carefully, and you’ll be enjoying a wonderful homemade dessert soon.

Step 1: Preparing the Crust

1. Crush the Digestive Biscuits: Place the digestive biscuits in a zip-top bag. Use a rolling pin to crush them into fine crumbs. Refer to the image to see the texture you are aiming for – it should be like fine sand, not large chunks.
2. Melt the Butter: In a small bowl, melt the unsalted butter. You can do this in the microwave in short bursts or in a small saucepan over low heat.
3. Combine Crust Ingredients: In a large mixing bowl, put the crushed biscuit crumbs and pour the melted butter over them. Mix well with a spoon or spatula until all the crumbs are evenly moistened with butter. This mixture will form the base of your cheesecake.
4. Press into Springform Pan: Take your 9-inch springform pan. Pour the biscuit crumb mixture into the pan. Use your fingers or the back of a spoon to press the crumbs evenly across the bottom of the pan and slightly up the sides to form a crust. Make sure it’s firmly packed to hold the cheesecake filling.
5. Chill the Crust: Place the springform pan with the biscuit crust in the refrigerator while you prepare the cheesecake filling. Chilling helps the crust to firm up.

Step 2: Making the Cheesecake Filling

1. Soften the Cream Cheese: Ensure your cream cheese is at room temperature. This is very important as it will mix much more smoothly and prevent lumps in your cheesecake filling. If you forgot to take it out of the fridge ahead of time, you can carefully microwave it for very short intervals (5-10 seconds), checking frequently, until it’s just softened but not melted.
2. Combine Cream Cheese and Sugar: In a large mixing bowl, put the softened cream cheese and granulated sugar. Using a hand mixer or stand mixer (or a whisk if mixing by hand), beat the cream cheese and sugar together until they are smooth and creamy. Take your time to ensure there are no lumps.
3. Add Eggs One at a Time: Add the eggs one at a time to the cream cheese mixture. Mix well after adding each egg until just combined. Avoid overmixing at this stage. Overmixing can incorporate too much air, which can cause cracks in the cheesecake as it bakes.
4. Incorporate Lemon Zest and Juice: Zest two lemons, being careful to only zest the yellow part of the skin. Juice the zested lemons. Add the lemon zest and lemon juice to the cream cheese mixture. Mix until just combined. The lemon will add a beautiful flavor and aroma to your cheesecake. Observe in the image how the lemon slice garnish adds to the presentation; the zest in the filling will contribute to the overall lemony taste.
5. Add Heavy Cream and Cornstarch: Pour in the heavy cream and add the cornstarch to the mixture. Gently mix until everything is just combined and the filling is smooth. Cornstarch helps to give the cheesecake a nice texture.

Step 3: Baking the Cheesecake

1. Preheat the Oven: Preheat your oven to 160°C (320°F). Make sure your oven is properly preheated before placing the cheesecake inside for baking.
2. Pour Filling into Crust: Take the springform pan with the chilled biscuit crust from the refrigerator. Pour the cheesecake filling evenly over the crust. Use a spatula to smooth the top of the filling.
3. Bake in the Oven: Place the springform pan in the preheated oven. Bake for 50-60 minutes, or until the cheesecake is mostly set but still has a slight wobble in the center. It’s important not to overbake cheesecake, as this can make it dry. The edges should be set and lightly golden, and the center should have a slight jiggle.
4. Cool in Oven with Door Ajar: Once baked, turn off the oven. Open the oven door slightly (you can prop it open with a wooden spoon). Let the cheesecake cool slowly in the oven with the door ajar for about 1 hour. This gradual cooling helps to prevent cracks from forming on the surface of the cheesecake.
5. Chill in Refrigerator: After cooling in the oven, remove the cheesecake and let it cool completely at room temperature. Then, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecake to fully set and develop its best flavor and texture.

Step 4: Making the Lemon Sauce

1. Juice the Lemons: Juice the remaining four lemons for the lemon sauce. You should have about 120-150ml of lemon juice.
2. Combine Sauce Ingredients: In a small saucepan, combine the lemon juice, granulated sugar, water, and cornstarch. Whisk everything together well to ensure there are no lumps of cornstarch.
3. Cook the Sauce: Place the saucepan over medium heat on the stove. Cook, stirring constantly, until the sauce thickens and becomes clear. This should take about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon.
4. Cool the Sauce: Remove the saucepan from the heat and let the lemon sauce cool completely. As it cools, it will thicken further.

Step 5: Assembling and Serving

1. Release Cheesecake from Pan: Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Run a thin knife or spatula around the edge of the pan before releasing the sides to help loosen the cheesecake.
2. Pour Lemon Sauce Over Cheesecake: Place the cheesecake on a serving plate. Pour the cooled lemon sauce over the top of the cheesecake. Let the sauce drizzle down the sides for a beautiful presentation, just like in the image.
3. Garnish (Optional): For an extra touch, you can garnish the cheesecake with thin slices of lemon, as shown in the picture. This adds visual appeal and reinforces the lemon flavor.
4. Serve and Enjoy: Slice and serve your delicious Lemon Cheesecake. It’s best enjoyed chilled. Making this dessert is a rewarding experience, and sharing it with family and friends brings even more joy!

Serving and Enjoying Your Lemon Cheesecake

This Lemon Cheesecake is a perfect dessert for any occasion, from family gatherings to celebratory meals. The combination of creamy cheesecake and tangy lemon sauce is refreshing and satisfying. It can be served as a delightful ending to a meal or enjoyed as a special treat anytime. The process of making this homemade dessert, from crushing the biscuits to pouring the lemon sauce, is a fulfilling experience.

Now it’s your turn to bake this wonderful Lemon Cheesecake. Follow these steps, and you’ll be amazed at what you can put together in your own kitchen. Don’t be afraid to try, and remember that every baker starts as a beginner. Once you’ve made your cheesecake, share your cheesecakes with your loved ones and enjoy the smiles it brings. Happy baking!