🍋 Lemon Cheesecake (Creamy & Smooth)

Ingredients

Crust

• 200 g digestive biscuits (or graham crackers)
• 100 g melted butter

Filling

• 500 g cream cheese (room temperature)
• 1 cup sugar
• 3 large eggs
• ½ cup sour cream (or Greek yogurt)
• ½ cup fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 170°C / 340°F.
2. Make the crust:
   Crush biscuits, mix with melted butter.
   Press firmly into the bottom of a springform pan.
   Bake 10 minutes, then set aside.
3. Prepare filling:
   Beat cream cheese and sugar until smooth.
   Add eggs one at a time, mixing gently.
   Mix in sour cream, lemon juice, zest, and vanilla.
4. Pour filling over crust and smooth the top.
5. Bake for 45–50 minutes until edges are set and center slightly jiggles.
6. Turn off oven, leave door slightly open, cool 1 hour.
7. Chill in fridge 4 hours or overnight.

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Optional Lemon Topping

• ½ cup lemon curd (spread on top before serving)

✨ Tips

• Don’t overmix to avoid cracks
• For extra creaminess, bake cheesecake in a water bath
• Best served well chilled

Want a no-bake lemon cheesecake or condensed milk version next? 🍋💛