Video Perfectly Crisp Lemon Cheesecake: Secrets to the Best Cheesecake
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Video Perfectly Crisp Lemon Cheesecake: Secrets to the Best Cheesecake

Indulge in this exquisite lemon cheesecake recipe! Blend butter, sugar, salt, flour, cornstarch, and lemon zest for crumbly crust. Mix cream cheese, eggs, lemon juice, zest, sugar, and heavy cream for the filling. Bake, then top with a tangy lemon curd and fluffy meringue. Perfectly balanced and utterly delightful!

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Ingredients

Crumble

90 grams (3.5 ounces) unsalted butter, 82.5%, room temperature
80 grams (3 ounces) powdered sugar
2 grams (0.5 teaspoon) salt
165 grams (5.5 ounces) flour
20 grams (1 ounce) cornstarch
Zest of 1 lemon
We recommend:

Cheesecake Base

500 grams (1 pound) cream cheese, room temperature
2 large eggs
6 grams (1 teaspoon) lemon juice
Zest of 1 lemon
100 grams (3.5 ounces) sugar
120 grams (4 ounces) heavy cream (20% fat), room temperature
We recommend:

Lemon Curd

30 grams (1 ounce) lemon juice
3 grams (0.5 teaspoon) lemon zest
30 grams (1 ounce) sugar
25 grams (1 ounce) egg yolks
20 grams (0.5 ounce) unsalted butter, 82.5%
We recommend:

Meringue

90 grams (3.5 ounces) egg whites
180 grams (6.5 ounces) sugar
50 grams (2 ounces) water
Pinch of citric acid
We recommend: