Lemon Cream Cake Recipe
Ingredients
For the Cake Base:
200 g digestive biscuits (graham crackers)
100 g unsalted butter, melted
For the Lemon Cream Filling:
400 g cream cheese (room temperature)
1 cup (200 g) granulated sugar
3 large eggs (room temperature)
1 cup (240 ml) heavy cream
2 tablespoons cornstarch
Zest of 1 lemon
¼ cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
For Decoration (Optional):
Powdered sugar
Lemon slices
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 170°C (340°F).
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a lined springform pan.
- Bake for 10 minutes, then remove and let cool.
Step 2: Prepare the Lemon Cream Filling
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and mix until creamy.
- Add eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract.
- Add cornstarch, lemon zest, and lemon juice.
- Mix gently until smooth and creamy (do not overmix).
Step 3: Bake the Cake
- Pour the lemon cream mixture over the prepared crust.
- Smooth the top with a spatula.
- Bake at 170°C (340°F) for 50–60 minutes, until the center is just set.
- Turn off the oven and leave the cake inside with the door slightly open for 30 minutes.
- Remove and let cool completely, then refrigerate for at least 4 hours (best overnight).
Step 4: Serve
Dust with powdered sugar.
Decorate with fresh lemon slices.
Slice and enjoy your soft, creamy lemon cake 🍋
