Tangy & Delicious Lemon Cheesecake Recipe

Are you looking for a classic dessert that's as tasty as it is easy to make? Look no further than this deliciously indulgent lemon cheesecake recipe! Whether you're an experienced baker or just starting out in the kitchen, you'll love how easy it is to prepare this citrusy delight. Not only does its creamy texture leave your mouth watering, but its sweet and zesty flavour will have everyone asking for more. With just a few ingredients and steps, you can enjoy homemade lemon cheesecake any time!

Easy Lemon Cheesecake: The Key to The Perfect Zesty Dessert

Get ready to indulge in a slice of heaven with this lemon cheesecake recipe. This tangy and creamy treat is the perfect dessert to satisfy your sweet tooth. With a crumbly digestive biscuit crust and a zesty lemon filling, this cheesecake is sure to impress your guests. Don't be fooled by its impressive look; this lemon cheesecake recipe is surprisingly easy to make, so even those with little baking experience can whip it up in no time. 

Ingredients

• 2 cups digestive biscuits, crushed
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon packed lemon zest (about 1 lemon)
• 1/4 cup lemon juice
• 3 eggs
• 1/2 cup Sugar-Free Lemon Elderflower Syrup by Skinny Mixes

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix until well combined.
3. Press the biscuit mixture evenly onto the bottom of a springform pan to form the crust.
4. In a separate mixing bowl, beat the cream cheese, granulated sugar, lemon zest, and lemon juice until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Pour in the Sugar-Free Lemon Elderflower Syrup by Skinny Mixes and mix until fully incorporated.
7. Pour the cream cheese mixture over the prepared crust in the springform pan.
8. Bake for about 45 minutes or until the cheesecake is set and slightly golden on top.
9. Remove from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight.
10. Serve chilled and enjoy!

FAQs

Q: Can I use a different type of biscuit for the crust?

A: Yes, you can use any other type of biscuits like graham crackers or shortbread biscuits as a substitute for the digestive biscuits.

Q: Can I substitute the Sugar-Free Lemon Elderflower Syrup with regular lemon syrup?

A: Yes, you can use regular lemon syrup instead of the Sugar-Free Lemon Elderflower Syrup if you prefer.

Q: How long does this cheesecake last in the refrigerator?

A: This cheesecake can be stored in the refrigerator for up to 5 days.

Q: Can I freeze this cheesecake?

A: Yes, you can freeze this cheesecake. Make sure to wrap it tightly with plastic wrap or place it in an airtight container before freezing. Thaw it in the refrigerator before serving.

Try using Skinny Mixes Sugar-Free Lemon Elderflower Syrup for the best flavour! 

This smooth and flavorful syrup adds a delightful twist to your cheesecake recipe without the extra calories other syrups bring to the table. Check out our website here to get our Lemon Elderflower Syrup and enjoy its zesty, sweet flavour on this lemon cheesecake recipe or any other recipe you want to make!