Looking for an easy baked lemon cheesecake recipe? This rich, creamy, and zesty cheesecake is perfect for beginners and guaranteed to impress! 🍋
✅ Simple ingredients
✅ No water bath needed
✅ Step-by-step instructions
📌 Perfect for parties, holidays, or weekend treats.
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For the Base (Crust):
Ingredients:
200g (7 oz) biscuits
100g (7 tbsp) unsalted butter, melted
2 tbsp granulated sugar
Instructions:
Crush the biscuits finely using a food processor or place in a zip-lock bag and crush with a rolling pin.
Mix the crumbs with melted butter and sugar until the well combined.
Press firmly into the base of a 9-inch (23 cm) springform pan. Use the bottom of a glass to press it down evenly.
Chill in the fridge for 15–30 minutes while preparing the lemon cheesecake filling.
🧀 For the Cheesecake Filling:
Ingredients:
500g cream cheese, room temperature
1/2 cup granulated sugar
3/4 cup whipping cream
1 tsp vanilla extract
2 eggs, room temperature
1/3 cup greek yogurt
2 tbsp corn flour or all-purpose flour
1/2 cup fresh lemon juice
Preheat oven to 160°C (320°F).
In a large bowl, beat the cream cheese and sugar until smooth and creamy (2–3 minutes).
Stir in whipping cream and greek yogurt until smooth and uniform.
Add eggs until just incorporated.
Mix in vanilla extract, flour , and lemon juice.
Pour the filling over the chilled crust.
Bake for 50-70 minutes (until edges are set).
Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight(for the best result).