Lemon Cheesecake - The Ultimate Lemon Cheesecake Recipe

The Ultimate Lemon Cheesecake Recipe

What is the secret to the best cheesecake?

For best results, ensure all ingredients are at room temperature, go easy on the eggs, avoid opening the oven while baking, let the crust cool before removing it, and allow the cheesecake to cool at room temperature before transferring it to the fridge.

Essential Ingredients and Equipment

This is a bit naughty but A LOT of nice baked cheesecake has the sweet, creamy, fresh hit that we all desire at the end of a meal.

A key component of this recipe is the crust of oats and Digestive biscuits, which adds a delightful texture and flavor to the base of the lemon cheesecake.

By using half digestive biscuits and half oats, coconut oil instead of Unsalted butter and protein instead of eggs we have created a cheesecake that is half the calories but all of the yummy and luxury of One.

You will need:

6" cheesecake tin

Spatula

Whisk

Greaseproof paper

Mixing bowl

Nutrition (per serving - recipe serves 10):

Calories – 158kcal

Protein – 8g

Carbohydrate – 14g

Fat 10g

What is Lemon cheesecake made of?

The Filling -Cream cheese and lemon juice: the perfect combination

200g Use Light cream cheese for the best results in your cheesecake filling

Freshly squeezed lemon juice adds a burst of citrus flavour to the cream cheese mixture, which is essential for achieving the perfect texture.

200g 0% fat Greek yoghurt

50g scoop (28g) Boditronics Express whey - lemon cheesecake flavour

Zest & juice of 1 lemon

1tbs Sucralose based sweetener (optional)

How to make a perfect biscuit base with lemon zest

100g oats

4 digestive biscuits

4 tbs butterscotch syrup (or maple syrup or honey)

4 tbs coconut oil

Press the mixture into the springform pan for a smooth base

Method:

Preheat the oven to 180°C

Place greaseproof paper in the baking tin

Put the digestive biscuits and oats into the food processor and blend. For a different texture, you can also use graham cracker crumbs.

Now add the coconut oil and syrup and mix until the mix sticks together but is still a little crumbly (if you feel it’s still dry just mix in tbs of water). You can also add melted butter to help bind the mixture (this will increase the calories stated).

Push the mix into the bottom of the tin until evenly distributed.

Put into the oven and blind bake for 15 minutes or until golden.

Remove and leave to cool.

Whilst the base cools, place the cream cheese, Express whey Lemon Chessecake and yoghurt into a mixing bowl and mix until smooth.

Add the lemon zest and juice and mix.

Add 1 tbs sweetener (perhaps a little more if you want it a bit sweeter).

The base should now be cool enough.

Pour the protein mix into the base leaving a small edge (5mm around the base).

Baking time and temperature: getting it just right

Place the tin back in the oven for 20 minutes or until golden and starts to brown a little. This baked lemon cheesecake is perfect for those who enjoy a creamy texture and zingy flavor without the hassle of traditional baking.

Remove from the oven and leave to cool on a wire rack.

Tips and tricks!

Tips for a smooth and creamy filling

Use room-temperature cream cheese for easy mixing

Don’t overbeat the mixture to prevent a tough cheesecake

How to prevent cracks in the cheesecake

Make sure the ingredients are at room temperature

Don’t overmix the batter, and avoid sudden temperature changes

Assembly and Decoration

How to assemble the cheesecake with a professional finish

Place the cooled cheesecake on a serving plate or cake stand

Decorate

Use fresh berries, sliced lemons, or other fruits to add colour and flavour

Troubleshooting Common Issues

Common mistakes to avoid when making a lemon cheesecake

Overmixing the batter, which can cause a tough cheesecake

Not using room temperature ingredients, which can affect the texture

How to rescue a cheesecake that’s gone wrong

If the cheesecake cracks, top with whipped cream or lemon curd to hide imperfections

If the cheesecake is too dense, try baking it for a shorter time next time

Final Touches and Serving Suggestions

How to store and freeze the cheesecake for later

Store in the refrigerator for up to 5 days, or freeze for up to 2 months

Thaw frozen cheesecake overnight in the fridge before serving