Deliciously Zesty Lemon Cheesecake That Can’t Go Wrong!
Everyone always wants seconds or thirds of this awesome recipe – we think it’s because it's a classic cheesecake recipe– but it’s even better with the slight tartness of lemon inside. Tips for making this cheesecake great? The same goes with topping, use what you like – Speculoos cookie crumbs, little berries, the list goes on.


Ingredients for batter
  720 g cream cheese, room temperature
  500 g plain yogurt (unsweetened as much as possible!)
  2 ½ tsp vanilla extract
  150 g granulated sugar
  1 tbsp lemon juice
  25 g all-purpose flour
  2 large eggs
Ingredients for base
  5 tbsp melted butter
  200 g crushed graham cracker or digestive biscuit crumbs
  2 tbsp white or brown sugar
  ¼ tsp salt



Preheat oven to 180°C. Fill a baking tray halfway with water and place into the oven’s lower rack.


In a medium bowl, mix base ingredients until smooth with no lumps. Pour base into a lined 10-inch springform cake pan and press down evenly. Set aside.


Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, mix batter ingredients until smooth. Gently spread filling over the base in the cake pan.


Place cake pan into oven’s middle rack and bake for 35 minutes until fully cooked. Do not open the oven at all when baking. Once done baking, leave the oven closed and turn off the heat. Let the cheesecake sit in the oven for an additional 5 minutes.