This lemon cheesecake features a buttery biscuit base, a creamy cheesecake layer, a tangy lemon curd, and a luscious mascarpone topping. It’s the perfect balance of sweet and citrusy flavors, making it a refreshing treat for any occasion!
Preparation Time:
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 20 minutes
Ingredients (Cups & Grams)
For the Cheesecake Base:
- 80g (¾ cup) biscuits (digestive or graham crackers)
- 30g (2 tbsp) butter, melted
For the Cheesecake Cream:
- 200g (¾ cup) spreadable cheese (cream cheese or ricotta)
- 60g (¼ cup) sugar
- 5g (1 ½ tsp) gelatin sheets
- 25g (1 ½ tbsp) cold water
- 200g (¾ cup) fresh cream (heavy or whipping cream)
- 5g (1 tsp) lemon juice
For the Lemon Curd:
- 1 egg
- 50g (¼ cup) sugar
- 50g (3 tbsp) lemon juice
- 50g (3 ½ tbsp) butter
- 2g (½ tsp) gelatin sheets
- 10g (2 tsp) cold water
For the Mascarpone Cream:
- 60g (¼ cup) mascarpone cheese
- 60g (¼ cup) fresh cream (heavy or whipping cream)
- 10g (2 tsp) sugar
Directions
- Prepare the Cheesecake Base:
- Crush the biscuits into fine crumbs using a food processor or rolling pin.
- Mix with melted butter until well combined.
- Press the mixture into the base of a 6-inch (15cm) springform pan.
- Chill in the fridge for 30 minutes to firm up.
- Make the Cheesecake Cream:
- Soak gelatin sheets in cold water for 5 minutes until softened.
- In a bowl, mix spreadable cheese, sugar, and lemon juice until smooth.
- Warm 2 tbsp of fresh cream (do not boil), then add softened gelatin and stir until dissolved.
- Fold the gelatin mixture into the cheese mixture.
- Whip the remaining fresh cream until soft peaks form, then gently fold it into the cheese mixture.
- Pour over the chilled biscuit base and refrigerate for 2 hours.
- Make the Lemon Curd:
- Soak gelatin sheets in cold water for 5 minutes.
- In a saucepan, whisk egg, sugar, and lemon juice over low heat.
- Stir constantly until thickened (about 5 minutes).
- Remove from heat and whisk in butter until smooth.
- Add the softened gelatin and mix until fully dissolved.
- Let cool for 10 minutes, then pour over the chilled cheesecake layer.
- Refrigerate for another 1-2 hours until set.
- Prepare the Mascarpone Cream:
- Whip mascarpone, fresh cream, and sugar together until thick and creamy.
- Pipe or spread over the set lemon curd layer.
- Serve & Enjoy!
- Refrigerate the cheesecake for at least 4 hours (or overnight) before serving.
- Garnish with lemon zest, white chocolate shavings, or fresh berries.
- Slice and enjoy this creamy, citrusy delight!
Serving Suggestions
- Serve with fresh berries for extra freshness.
- Pair with a cup of coffee or herbal tea.
- Top with candied lemon slices or a dusting of powdered sugar.
Cooking Tips
- Use high-quality cheese like mascarpone or Philadelphia for the creamiest texture.
- For a crunchier base, bake it at 350°F (180°C) for 10 minutes before chilling.
- Chill for at least 4 hours for the best consistency.
Nutritional Benefits
- Good source of protein from cream cheese and eggs.
- Healthy fats from mascarpone and nuts (if added to the base).
- Lemon juice is rich in vitamin C and antioxidants.
Dietary Information
- Vegetarian ✅
- Gluten-Free Option – Use gluten-free biscuits for the base.
- Dairy-Free Option – Substitute vegan cream cheese and coconut cream.
Nutritional Facts (Per Slice, Approximate)
- Calories: 320 kcal
- Protein: 6g
- Carbohydrates: 28g
- Fats: 22g
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap slices in plastic wrap and freeze for up to 2 months.
- Thaw: Defrost in the fridge overnight before serving.
Why You’ll Love This Recipe
- No-bake & hassle-free – perfect for hot days!
- Creamy, zesty, and rich – the perfect balance of flavors.
- Great for special occasions – birthdays, brunches, or holidays.
- Customizable layers – switch up the flavors with fruit curds or different cheeses.
Frequently Asked Questions (FAQ)
- Can I use graham crackers instead of biscuits?
Yes! Use graham crackers or digestive biscuits for the base. - What can I substitute for gelatin?
Use agar-agar (½ tsp per 5g gelatin) for a vegetarian version. - Can I make this without mascarpone?
Yes! Substitute with extra cream cheese or whipped cream. - How do I get a smooth cheesecake layer?
Make sure the cream cheese is at room temperature and mix gently to avoid lumps. - Can I make this in advance?
Yes! Prepare it 1-2 days ahead and store in the fridge until ready to serve. - How do I prevent the curd from scrambling?
Cook it on low heat, whisk constantly, and remove as soon as it thickens. - Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor! - How do I know when the cheesecake is set?
Gently press the center—if it slightly bounces back, it’s ready! - Can I skip the mascarpone layer?
Absolutely! The cheesecake will still be delicious without it. - How do I get clean slices?
Use a sharp knife dipped in warm water, wiping it clean after each cut.
Conclusion
This lemon cheesecake with mascarpone cream is a light, creamy, and zesty dessert that’s easy to make and absolutely delicious. The layers of biscuit, cream cheese, tangy lemon curd, and fluffy mascarpone make it irresistible for any occasion. Whether you’re serving it at a family gathering or treating yourself, this cheesecake is sure to impress! 🍋🍰✨