Best lemon cheesecake with creamy topping

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This is one of the best cheesecakes that I’ve eaten and baked. It’s very creamy, refreshing, not too sweet and easy enough to be made by beginners too.

I’ve baked this lemon cheesecake tons of time to count and it always turns out well. Even my husband who always claims not to be a fan of cheesecake loves it.

A few days ago for instance while my husband and daughter went for a walk, I’ve decided to make this cheesecake with a strong lemony flavor. When they returned, Jo made a cappuccino and wanted to cut off a slice from my freshly baked cheesecake. I was like: Ummm, what on earth do you think you’re doing? Jo was like: I want to have a slice of a warm cheesecake. I somehow managed to convince him to keep his hands away from this decadent and delicious goodness, though he managed the next day to eat up almost half of the cheesecake all by himself.

What you’ll need to make lemon cheesecake with creamy topping

For the base

  • 200 g (7 oz/ 1 2/3 cup) plain flour
  • 75 g (2.6 oz) butter
  • 75 g (2.6 oz/ ¼ cup+ 2 tablespoons) sugar
  • 1 egg
  • 1 teaspoon baking powder

For the filling

  • 250 g (8.8 oz/ 1 1/8 cups ) cream cheese
  • 650 g (23 oz/ about 2 2/3 cups) sour cream
  • 40 g (1.4 oz/ 1/3 cup) corn flour (cornstarch)
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 egg yolks
  • 130 g (4 ½ oz/ 2/3 cup) sugar
  • 150 g (5.3 oz/ ½ cup + 2 tablespoons) melted butter
  • 125 ml (½ cup + 1 teaspoon) milk

* All filling ingredients should be at room temperature!!

For the creamy topping

  • 2 tablespoons sugar
  • 2 egg whites
  • A pinch of salt

You’ll also need

  • Springform with removable base

How to make lemon cheesecake with creamy topping

Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. In a bowl combine an egg, sugar, butter, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough.

Crumble the pastry into the prepared cake tin. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside.

Preheat the oven to 175 ° C (347 °F), with both top and bottom heat.

Next, separate the eggs into two separate bowls. Put the bowl with egg whites in the fridge. Add sugar, cream cheese, sour cream, corn flour (cornstarch), milk to the bowl with egg yolks. Whisk to a smooth cream.

Add melted butter, lemon zest and freshly squeezed lemon juice and combine well.

Pour 3/4 of the filling into the cake base.

Put aside the remaining filling for later.

Bake for 45 minutes.

In the meanwhile prepare the creamy topping. Take the egg whites out of the fridge; add a pinch of salt and 2 tablespoons of sugar.

Using hand mixer, whip until light and fluffy.

Fold in the cream that you previously kept aside.

After 45 minutes take the cake out of the oven and spread the creamy topping over it.

Bake for another 20 minutes. After 20 minutes, remove from the oven and let cool completely.

More cheesecake recipes

Print Recipe
5 from 1 vote

Best lemon cheesecake with creamy topping

This is one of the best cheesecakes that I've eaten and baked. It's very creamy, refreshing, not too sweet and easy enough to be made by beginners too.
Prep Time20 mins
Cook Time1 hr 5 mins
Cool Time (at least)1 hr
Total Time2 hrs 25 mins
Course: afternoon tea, Breakfast, Dessert
Cuisine: European, German
Keyword: birthday, cheesecake with creamy topping, Christmas, creamy cheesecake, crowd pleaser, how to, mother's day, special occasion, special occasion desserts, Thanksgiving
Servings: 12 Servings
Author: Ester from esterkocht.com

Equipment

  • 26 - cm (10.2 inches) springform cake tin
  • 2 bowls
  • Parchment paper
  • Silicone spatula
  • kitchen machine or hand mixer

Ingredients

For the base

  • 200 g (7 oz/ 1 2/3 cup) plain flour
  • 75 g (2.6 oz) butter
  • 75 g (2.6 oz/ ¼ cup+ 2 tablespoons) sugar
  • 1 egg
  • 1 teaspoon baking powder

For the filling

  • 200 g (8.8 oz/ 1 ⅛ cups ) cream cheese
  • 650 g (23 oz/ about 2 ⅔ cups) sour cream
  • 40 g (1.4 oz/ ⅓ cup) cornstarch (cornflour)
  • 1 teaspoon lemon zest from ½ lemon
  • 2 tablespoons freshly squeezed lemon juice from ½ lemon
  • 130 g (4 ½ oz/ ⅔ cup) sugar
  • 150 g (5.3 oz/ ½ cup + 2 tablespoons) butter melted
  • 125 ml (½ cup + 1 teaspoon) milk
  • 2 egg yolks

For the creamy topping

  • 2 tablespoons sugar
  • 2 egg whites
  • a pinch of salt

Instructions

  • Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. In a bowl combine an egg, sugar, butter, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough. Crumble the pastry into the prepared cake tin. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside. Preheat the oven to 175 ° C (347°F), with both top and bottom heat.
  • Separate the eggs into two separate bowls. Put the bowl with egg whites in the fridge. Add sugar, cream cheese, sour cream, cornflour (cornstarch), milk to the bowl with egg yolks. Whisk to a smooth cream. Add melted butter, lemon zest and freshly squeezed lemon juice and combine well. Pour ¾ of the filling into the cake base. Put aside the remaining filling for later. Bake for 45 minutes.
  • In the meanwhile prepare the creamy topping. Take the egg whites out of the fridge; add a pinch of salt and 2 tablespoons of sugar. Using hand mixer, whip until light and fluffy. Fold in the cream that you previously kept aside. After 45 minutes take the cake out of the oven, spread the creamy topping over it and bake for another 20 minutes. After 20 minutes, remove from the oven and let cool completely.

Notes

  1. All filling ingredients should be at room temperature.
  2.  If your sour cream is runny, try to strain it through cheesecloth before usage or use about 1 tablespoon more cornstarch.
  3. If you're not a fan of lemon, just cut the amount in half or omit it.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram. Or simply write a comment.

 

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3 Comments

  1. Saving this! Wow, I’m drooling over here! It looks so delicious!

  2. Christiane

    5 stars
    I made it, the cheesecake came out perfect and delish. The lemon flavor is just right, not overpowering at all. Danke Ester, my family loved it ❤️❤️

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