Bright, zesty, and creamy, this Lemon Cheesecake is the perfect dessert for any occasion. With a buttery biscuit crust, smooth lemon-flavored filling, and an optional tangy topping, it’s a show-stopper that’s easier to make than you might think.

Ingredients
For the Crust:

1½ cups (150g) digestive biscuits or graham cracker crumbs

¼ cup (50g) granulated sugar

⅓ cup (75g) unsalted butter, melted

For the Lemon Cheesecake Filling:

3 (675g) blocks cream cheese, softened

1 cup (200g) granulated sugar

1 tbsp (8g) all-purpose flour

3 large eggs

½ cup (120g) sour cream

½ cup (120ml) heavy cream

½ cup (120ml) freshly squeezed lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

Optional Lemon Topping:

½ cup (120ml) lemon juice

¼ cup (50g) sugar

1 tbsp cornstarch

1 tbsp water

1 tbsp unsalted butter

Instructions
1. Prepare the Crust