🍋 One Bite and You’ll Fall in Love! The Creamiest Lemon Cheesecake Ever! 🍋

🍋 Lemon Cheesecake Ingredients For the crust: 2 packs of digestive biscuits 100 g melted butter For the cheesecake filling: 600 g cream cheese 1 cup granulated sugar 3 eggs 200 ml heavy cream 1 tablespoon flour 1 tablespoon cornstarch Zest of 1 lemon Juice of ½ lemon 1 teaspoon vanilla extract For the lemon sauce: 1 cup lemon juice 1 cup water 4 tablespoons sugar 1½ tablespoons cornstarch Instructions 1. Crush the biscuits and mix them with the melted butter. Press the mixture firmly into the bottom of a springform pan and refrigerate for 15 minutes. 2. Beat the cream cheese and sugar briefly. Add the eggs one at a time, mixing on low speed. 3. Add the cream, flour, cornstarch, vanilla, lemon zest and lemon juice. Mix gently without overbeating. 4. Pour the filling over the biscuit crust. 5. Bake in a preheated oven at 160°C (320°F) for about 50–60 minutes. The center should still have a slight jiggle. 6. Turn off the oven, leave the door slightly open and let the cheesecake cool inside for about 1 hour. 7. Once completely cool, refrigerate for at least 6 hours, preferably overnight. 8. Prepare the lemon sauce, let it cool and pour it over the cheesecake. Tip: To prevent cracks, use room-temperature ingredients and avoid overmixing after adding the eggs.