Lemon Chocolate Swirl Cheesecake
Ingredients
For the crust:
200 g digestive biscuits or graham crackers (crushed)
100 g unsalted butter (melted)
For the cheesecake filling:
500 g cream cheese (softened)
200 ml heavy cream
150 g granulated sugar
2 tbsp lemon juice
1 tbsp lemon zest
2 tsp vanilla extract
2 tbsp cornstarch
3 large eggs
For the lemon glaze (drip):
100 ml lemon juice
100 g sugar
1 tbsp cornstarch (mixed with 2 tbsp water)
A few drops of yellow food coloring (optional)
For the decoration:
Lemon buttercream (for yellow roses)
Chocolate buttercream (for swirls)
Instructions
Prepare the crust
Mix crushed biscuits with melted butter until combined.
Press firmly into the base of a springform pan. Chill in the fridge for 15 minutes.
Make the cheesecake filling
Beat cream cheese and sugar until smooth. Add eggs one at a time.
Mix in heavy cream, vanilla, lemon juice, lemon zest, and cornstarch.
Pour over the chilled crust.
Bake
Preheat oven to 160°C (320°F).
Place the cheesecake pan in a water bath (bain-marie) and bake for 50–60 minutes until set but slightly wobbly in the center.
Cool completely, then refrigerate for at least 4 hours (overnight is best).
Prepare lemon glaze
Heat lemon juice and sugar in a saucepan. Add cornstarch slurry and stir until thickened.
Let cool slightly before pouring along the edges of the chilled cheesecake to create a drip effect.
Decorate
Pipe chocolate buttercream swirls around the top edge.
Pipe a large lemon buttercream rose in the center.
Chill until ready to serve.
Result: A stunning cheesecake with a buttery crust, creamy lemon filling, glossy yellow glaze, and elegant buttercream decorations!
