Lemon Cheesecake Recipe
This lemon cheesecake recipe combines fresh lemon juice, creamy white chocolate, and a buttery Biscoff cookie crust for an irresistible dessert topped with lemon curd cream and whipped cream.
Servings 12 Slices
Calories 618kcal
Ingredients
Biscoff Crust
- 2 cups finely crushed Biscoff cookies about 28 cookies
- 6 tablespoons butter melted
- 1 tablespoon brown sugar
- Pinch of salt
Cheesecake Filling
- 4 packages cream cheese 8 ounces each, softened
- 1 ¼ cups granulated sugar
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 tablespoon flour
- ½ cup heavy whipping cream
- 4 ounces white chocolate melted and slightly cooled
Lemon Curd Cream
- 1 cup heavy whipping cream
- ½ cup lemon curd
Whipped Topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with heavy-duty foil.
- Mix Biscoff crumbs, melted butter, brown sugar, and salt until evenly moistened.
- Press mixture into the bottom and 1 inch up the sides of the pan.
- Bake for 8–10 minutes. Remove from oven and reduce temperature to 325°F.
- Place a large roasting pan in the oven and fill with about 1 inch of hot water.
- Beat cream cheese until smooth, about 1 1/2 minutes. Scrape bowl.
- Add sugar and lemon zest. Beat 1 minute.
- Add eggs one at a time, mixing and scraping between each addition.
- Add lemon juice, vanilla, sour cream, flour, and 1/2 cup heavy cream. Mix until just combined.
- Stir in melted white chocolate by hand.
- Pour filling into cooled crust and gently shake to level.
- Place springform pan in the water bath. Bake for 85–95 minutes, until edges are puffed and center slightly jiggles.
- Turn oven off, crack door, and let cheesecake cool in oven for 1 hour.
- Remove and cool completely on a wire rack for 1 1/2–2 hours.
- Cover and refrigerate overnight.
- Whip 1 cup heavy cream to soft peaks. Fold in lemon curd. Spread over chilled cheesecake.
- Whip cream, powdered sugar, vanilla, and cornstarch to stiff peaks. Pipe or dollop around edges.
Nutrition
Serving: 1Serving | Calories: 618kcal | Carbohydrates: 65g | Protein: 7g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 125mg | Sodium: 226mg | Potassium: 173mg | Fiber: 1g | Sugar: 46g | Vitamin A: 982IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg