Lemon Cheesecake

By Mathilde , blog Mathilde en Cuisine

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Rate this recipe 4.2/5 (68 Votes)

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Ingredients

Cheesecake for a 8x8 pan
For the base:
4-5 oz of Speculoos cookies (use graham crackers if you cannot find speculoos)
1.5 tbs of butter
For the filling:
16 oz cream cheese (two packages)
1 cup of Kiri
1/3 cups of sugar (or more to taste)
3 eggs
1 tablespoon lemon juice
1 tablespoon lemon zest

Details

Servings 6
Level of difficulty Easy
Preparation time 25mins
Cooking time 35mins
Cost Budget Friendly

Preparation

Step 1

Reduce cookies to a fine powder. Melt the butter in the microwave and mix it with powder. Line a pan with parchment paper 8 inches in diameter. Divided powdered cookies to form the crust of the cheesecake and pack them with the bottom of a glass (it must be compact so that it can support the cheesecake.)

Step 2

Place in refrigerator while you prepare the filling. In a bowl, beat Kiri, cheese, sugar, juice and lemon zest. Add eggs and beat until mixture is smooth. Take the crust out of the fridge and cover with the lemon mixture.

Step 3

Make 35 to 40 minutes in a preheated oven at 325 ° F. The center should be slightly wobbly in the end. Remove cheesecake from oven, let cool then refrigerate for 24 hours. Serve chilled, enjoy!