Fluffy Lemon Cheesecake

This recipe promises a creamy texture and a hint of citrus zest that will leave you craving more. Perfect for any occasion, this cheesecake combines the freshness of lemon with the richness of cheesecake curd, creating a heavenly dessert experience.

Fluffy Lemon Cheesecake

Fluffy Lemon Cheesecake


  • 7 ounces (200g) of biscuits
  • 2.1 ounces (60g) of Palma
  • 2.2 pounds (1 kg) of cheesecake curd
  • 1.4 ounces (40g) of pudding
  • 5.3 ounces (150g) of powdered sugar
  • 4 eggs
  • 1 tablespoon of lemon zest
  • 2-3 drops of lemon flavoring
  • 1 cup of powdered sugar
  • 2-3 tablespoons of lemon juice


  1. Crush the biscuits into fine crumbs.
  2. Mix the biscuit crumbs with the melted Palma.
  3. Press the mixture firmly into the base of a cake tin.
  4. In a bowl, combine the cheesecake curd, pudding powder, powdered sugar, eggs, lemon zest, and lemon flavoring.
  5. Pour the cheesecake mixture over the biscuit base.
  6. Bake in a preheated oven at 350°F (180°C) for about 45-50 minutes or until the cheesecake is set.
  7. Allow the cheesecake to cool completely before refrigerating.
  8. Mix powdered sugar and lemon juice to make the icing.
  9. Drizzle the icing over the cooled cheesecake.
  10. Chill the cheesecake in the refrigerator for a few hours before serving.

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