Lemon Cheese Cake

Lemon Cheese Cake

From   Style Chef

Prep: 15 minutes

Cook: 45 minutes

Method: Easy

Course: Dessert

Type: Fusion

With refreshing flavour of lemons, this cheesecake is a connoisseur’s delight


  • Philadelphia cream cheese 1 cup
  • Lemon juice 1 tsp
  • Lemon rind, grated 1 tsp
  • Digestive biscuits, crumbled 1 cup
  • Butter 4 tbsps
  • Honey 4 tbsps
  • Eggs 2
  • Yogurt ½ cup
  • Sweet condensed milk 1 cup
  • Vanilla essence 1 tsp
  • White wine 4 tbsps
  • Black pepper powder a pinch
  • Sugar 1 tsp
  • Pineapple, chopped 1 cup
  • Cherries 1 cup
  • Kiwi, chopped 1 cup


  • Preheat the oven to 175º C.
  • Take the biscuits in a bowl and butter and honey and mix well.
  • Spread this mixture in a spring bottom cake mould evenly. Keep the mould in the refrigerator to set.
  • Take Philadelphia cream cheese in a mixing bowl, add eggs, yogurt and condensed milk and whisk well.
  • Add little water, vanilla essence, lemon juice and lemon rind and mix to a smooth texture.
  • Pour this mixture into the mould over the biscuit layer, keep the mould in the preheated oven and bake for 45 minutes.
  • To make the topping heat white wine, pepper powder and sugar in a non-stick pan, add pineapple and cherries and toss till they are well coated. Turn off the heat, add kiwi and toss.
  • Take the cheesecake out of the oven, Remove from the cake tin and keep on a serving platter. Pour the topping over the cheesecake and serve.