Lemon Cheesecake Slice
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Looking for a dessert that combines citrusy zest with creamy indulgence? You’ll love this Lemon Cheesecake Slice Recipe! Bursting with bright lemon flavor and a smooth, rich cheesecake base, it’s the lemon slice treat to brighten up your meal or enjoy as a luxurious snack!
Lemon Cheesecake Slice
Ingredients
Base
- 3/4 cup all-purpose flour, scoop & leveled
- 1/2 cup desiccated coconut
- 1/3 cup unsalted butter, melted
Lemon Filling
- 250 g full-fat cream cheese block, softened to room temperature
- 2 Tbsp lemon zest
- 3 tsp lemon juice
- 1/4 cup powdered sugar
- 1/2 cup plain Greek yogurt, at room temperature
- 1 Tbsp cornstarch / cornflour
- 2 large eggs, at room temperature
Instructions
Base
- Prepare Pan and Oven: Preheat the oven to 320ºF (160ºC). Line a 9-inch x 9-inch square baking pan with parchment paper, ensuring edges extend over the sides for easy removal. Set aside.
- Mix Dry Ingredients: In a mixing bowl, combine flour and desiccated coconut.
- Add Butter: Pour melted butter over the dry ingredients, mixing until a cohesive dough forms.
- Press into Pan: Transfer the mixture to your prepared pan, pressing down firmly to create an even layer. Although it will be thin, spread it as evenly as possible to cover the base. Set aside.
Lemon Cheesecake
- Mix Filling: In a large mixing bowl, using electric beaters, beat together softened cream cheese, lemon zest, lemon juice, powdered sugar, Greek yogurt, and cornstarch for 1 minute on medium-high speed until smooth.
- Add Eggs: Incorporate eggs one at a time, mixing just until each is incorporated, about 10 seconds.
- Assemble: Pour the filling over the base, spreading evenly.
- Bake: Bake for 30-35 minutes until the center is set and is no longer wobbly.
- Cool: Allow to cool in the pan for 20 minutes before moving to a wire rack to cool completely. Refrigerate the cheesecake for at least 2 hours to firm up before slicing. Enjoy!
Notes
- Store: Keep your Lemon Cheesecake Slice refrigerated in an airtight container. It can be stored for up to 5 days, making it a fantastic make-ahead dessert for any occasion!
Nutrition
Best Cheesecake Recipes
- No Bake Lemon Cheesecake Slice is basically this lemon cheesecake without the need for your oven! It’s also perfect for summer days!
- Lotus Cheesecake is a Biscoff lover’s cheesecake dream!
- No-Bake Nutella Cheesecake has a rich and nutty flavor of Nutella, blended seamlessly into a velvety cheesecake!
- Pumpkin Cheesecake embraces the warmth of pumpkin spice in this creamy, seasonal favorite!
Lemon Cheesecake Slice Recipe
Experience the zesty delight of this baked lemon cheesecake slice recipe, a delicious dessert that seamlessly combines tangy lemon with the richness of creamy cheesecake.
Ideal for serving at dinner parties or savoring as a sumptuous snack, this recipe offers a vibrant citrus twist that lemon dessert lovers will absolutely adore.
Which cream cheese is best for cheesecake?
Any full-fat cream cheese works best for that creamy, smooth texture. For a lighter version, you might consider a reduced-fat cream cheese, but keep in mind it might alter the richness of your cheesecake.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice in a pinch. Just be aware that it may slightly alter the taste.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve a smooth, lump-free filling.
- Smooth Base: For a perfectly even crust, press the base mixture firmly into your pan using the back of a spoon or measuring cup.
How do I know when the cheesecake is perfectly baked?
The cheesecake is done when the top is set and the center is no longer wobbly. Avoid overbaking as it will continue to set as it cools.
How to slice cheesecake neatly?
To slice cheesecake neatly, use a thin, sharp knife dipped in hot water. Wipe the blade after each cut to ensure clean, smooth slices. This technique helps prevent the cheesecake from sticking to the knife, resulting in beautiful, professional-looking slices.
How to store lemon cheesecake slice
Store: Keep your Lemon Cheesecake Slice refrigerated in an airtight container. It can be stored for up to 5 days, making it a fantastic make-ahead dessert for any occasion!
Freeze: Wrap individual slices or the entire cheesecake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
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