SafePlates

Ingredients

• 1 1/2 cups (150g) digestive biscuit or graham cracker crumbs
• 1/4 cup (55g) granulated sugar for the crust
• 6 tbsp (3/4 stick) unsalted butter, melted (85g)
• 1 1/2 lbs (680g) cream cheese, softened
• 3/4 cup (150g) granulated sugar for the filling
• 1/4 cup (60ml) sour cream or plain yogurt
• 3 large eggs (about 6 oz / 170g total, without shells)
• 1 1/2 tbsp (15–20ml) freshly grated lemon zest (from about 2 large lemons)
• 1/3 cup (80ml) fresh lemon juice
• 1 tsp (5ml) vanilla extract
• 1 pinch fine salt
• 1 cup (240ml) heavy cream or whipping cream
• 1/4 cup (30g) powdered sugar
• 1 tsp (5ml) lemon zest for topping (optional)
• Thin lemon slices or lemon peel curls for decoration (optional)

Instructions

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch (23cm) springform pan and line the base with parchment paper.
2. Prepare the crust: In a bowl, mix the biscuit or graham cracker crumbs and 1/4 cup (55g) sugar. Stir in the melted butter until all crumbs are evenly moistened.
3. Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Use the back of a spoon or the base of a glass to compress it well.
4. Bake the crust for 10 minutes at 325°F (160°C). Remove from the oven and let it cool slightly while you prepare the filling. Keep the oven on.
5. Make the lemon cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps.
6. Add 3/4 cup (150g) sugar and beat until well combined and creamy, scraping down the sides of the bowl as needed.
7. Beat in the sour cream or yogurt, lemon zest, lemon juice, vanilla extract, and a pinch of salt until smooth.
8. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overbeat once the eggs are added to avoid excess air in the batter.
9. Pour the lemon cheesecake batter over the pre-baked crust and smooth the top with a spatula.
10. Optional water bath for a smoother texture: Wrap the outside of the springform pan tightly with aluminum foil. Place the pan in a larger roasting pan and pour hot water into the roasting pan so it comes about halfway up the sides of the springform pan.
11. Bake the cheesecake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center still has a slight wobble when you gently shake the pan.
12. Turn off the oven, slightly open the oven door, and leave the cheesecake inside for 45–60 minutes to cool gradually. This helps prevent cracking.
13. Remove the cheesecake from the oven (and from the water bath, if using). Run a thin knife around the edge to loosen it from the pan, then let it cool completely at room temperature.
14. Cover the cooled cheesecake and refrigerate for at least 4 hours, preferably overnight, to set and develop the flavors.
15. Prepare the lemon cream topping: In a chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until it begins to thicken.
16. Add the powdered sugar and continue whipping until soft to medium peaks form (the cream should hold its shape but still be smooth and not grainy). Gently fold in the extra lemon zest if using.
17. Just before serving, spread or pipe the lemon cream over the top of the chilled cheesecake in an even layer or decorative swirls.
18. Decorate the top with thin lemon slices or lemon peel curls if desired. Carefully release the springform pan and transfer the cheesecake to a serving plate.
19. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve well chilled.

Tip

For a more traditional Portuguese touch, drizzle a little sweetened condensed milk over each slice before serving or add a thin layer of lemon curd on top of the baked cheesecake for extra citrus intensity.