How to Make the Perfect Lemon Cheesecake

If you’re a fan of light, refreshing desserts that aren’t overly sweet, this creamy lemon and strawberry cheesecake is just what you need! A crunchy biscuit base, a silky lemon filling and a fruity strawberry topping come together in perfect harmony. It’s simple to make, no baking fuss and the result is a bright and beautiful dessert that tastes like sunshine on a plate perfect for spring and summer, or whenever you’re craving something uplifting.

Ingredients

• 225 g digestive biscuits

• 75 g butter

• 1 tablespoon honey

• 410 g sweetened condensed milk (from a can)

• 300 ml full fat extra thick double cream

• Juice and zest of 4 lemons

For the topping

• 225 g strawberries

• 50 g icing sugar

Step 1: Prepare the base

Crush the biscuits into fine crumbs. Melt the butter with the honey over low heat until just combined, then mix with the crumbs until fully coated. Line the bottom of a 20 cm round springform pan with baking paper and butter the sides. Press the biscuit mixture into the bottom of the pan and smooth it out with the back of a spoon. Bake at 120°C for 8 minutes, then remove and let cool completely.

Step 2: Make the lemon filling

In a large mixing bowl, combine the condensed milk, cream, lemon zest, and lemon juice. Whisk gently by hand for 1–2 minutes, just until you see visible trails in the mixture, that’s when it’s ready. If it doesn’t thicken, you can add a bit more lemon juice or lightly beat it with a mixer. Be careful not to over-acidify, taste as you go.

Step 3: Assemble and chill

Pour the filling over the cooled crust and smooth the surface. Cover with foil or plastic wrap and refrigerate for at least several hours, ideally overnight.

Step 4: Prepare the strawberry topping

Just before serving, puree most of the strawberries with a stick blender, then stir in the icing sugar. Reserve a few whole strawberries for decoration.

Step 5: Serve and enjoy

Spoon the strawberry sauce over each slice and top with fresh strawberries. The tangy lemon, smooth cream, and juicy berries make every bite irresistible! and that’s where the story really begins.

Tip

This cake is best served cold and holds its shape beautifully after a night in the fridge. It’s a hit at summer gatherings and makes a stunning centerpiece for any casual celebration.

I originally shared this recipe back in February 2015. I was in a rush and forgot to bake the biscuit base, so I simply chilled it in the fridge while preparing the filling. Then I poured the cream over and let it set overnight. The cheesecake turned out just as delicious and honestly, I think I’ll keep making it this way.

You can strain the strawberry purée through a sieve lined with cheesecloth to remove the seeds but I didn’t, because I actually love those tiny specks in the fruit purée.

Enjoy!

Find more of my recipes on my Recipes Page 

Did you make this?

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Torta od Sira

Ako volite deserte koji su lagani, osvežavajući i ne previše slatki, ovaj kremasti kolač s limunom i jagodama će vas oduševiti! Hrskava podloga od keksa, osvežavajući limunov krem i voćni preliv od jagoda stvaraju savršen balans ukusa. Priprema je jednostavna i ne zahteva mnogo vremena idealan izbor za prolećne i letnje dane ili kad god poželite desert koji osvežava dušu.

Sastojci

• 225 g keksa

• 75 g maslaca

• 1 kašika meda

• 410 g kondenziranog mleka (iz konzerve)

• 300 ml punomasnog tečnog šlaga

• 4 limuna (sok i ribana korica)

Potrebno za preliv

• 225 g jagoda

• 50 g šećera u prahu

Priprema

1. Zdrobiti keks u mrvice, masalac i med zagrijati na laganoj vatri da se otopi. Dodati keksu i dobro promešati. Obloziti papirom za pečenje dno okruglog kalupa promera 20 cm a stranice premazati maslacem (možete iskoristiti papir od maslaca).

2. Pripremljenu masu od keksa staviti u kalup i ravnomerno je zagladiti kašikom.

Peći u predhodno zagrejanoj rerni 120 C oko 8 minuta. Nakon toga izvaditi kalup iz rerne i ostavite da se potpuno ohladi.

3. U veću posudu istresti kondenzirano mleko iz konzerve. Tome dodati tečni šlag (preporučujem svenamjenski kuvanje, mućenje...i mora da bude punomasni) limunovo koricu i sok.

5. Sve lagano promešati žicom 1-2 minute ili čim se tragovi žice počnu oslikavati u kremi, onda je spremna da se pretrese u kalup.

~ A ako se nepočne zgušnjavati dodati jos malo limunovog soka (ili doraditi mikserom) ali voditi računa da se nezakiseli mnogo, probajte pa procenite sami. Meni je bilo dovoljno soka od 4 limuna. Ali to zavisi i od njegove veličine, ako koristite baš velike dolevajte malo, pomalo soka pa probajte...

6. Odma pretresti smesu (na pripremljen biskit od keksa) u kalup, poravnati povrsinu. Prekriti folijom i staviti u frižider na hladjenje. Najbolje je preko noći.

7. Preliv pripremiti neposredno pre služenje. Nekoliko jagoda ostaviti cele za dekoraciju a ostale samljeti u pire štapnim mikserom zatim im dodati šećer.

Savet

Recept sam objavila davno, još u Februaru 2015 godine. Bila sam u gužvi i umesto da podlogu od keksa stavim u rernu, stavih je u frižider. Krema je već bila sprema tako da odlučih da kolač završim, na hlađenje preko noći. Cheesecake je ispao savršen i mislim da ću ga opet praviti baš na taj način.

Fantastičnu ideju serviranja chesecake u časi dugujemo našoj dragoj Vonzi. Pire od jagoda možete procediti kroz cediljku u koju ste stavili gazu, kako biste uklonili semenke, ja to nisam uradila, jer volim te sitne tačkice u voćnom pireu.

Posluživanje

Parče cheesecakea stavite na tanjir, ukrasite ga polovinom jagode, pospite prah šećerom i prelijte voćnim pireom... eh tu priča tek počinje...

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