Hot summer afternoons always call for something sweet, tangy, and refreshing to wake up your taste buds. This combo of creamy Lemon Cheesecake paired with a chilled Lemon Latte feels like it was made just for warm-weather indulgence.

The rich creaminess of the cheesecake, the zesty brightness of lemon, and the mellow bitterness of coffee come together in perfect harmony.

With every bite and sip, the summer heat simply melts away.

As a dessert lover, I’ve put together a detailed recipe so you can experience this little slice of sunshine too!

Ingredients

1. Lemon Cheesecake Base

Biscuit Crust

80g crushed biscuits (digestive or whole wheat both work well)
30g unsalted butter (melted)

Cheesecake Filling

250g cream cheese (softened at room temperature)
40g granulated sugar
100g thick yogurt
15g lemon juice
Zest of 1 lemon (about 5g, only the yellow part for fragrance)
250ml whipping cream
50g milk
10g gelatin sheets (softened in cold water)

2. Lemon Curd (with Gelatin for a Stable Topping)

2 eggs
50g granulated sugar
50g sweetened condensed milk
80g lemon juice
50g unsalted butter
3g gelatin sheets (softened in cold water)
10g hot water

Step-by-Step Instructions (With Tips!)

Step 1: Make the Biscuit Base (10 min + chilling)

Place 80g biscuits in a ziplock bag and crush them finely with a rolling pin. The finer the crumbs, the firmer your base will be.

Mix in 30g melted butter until every crumb is coated (it should clump together slightly when pressed).

Press firmly into a 6-inch loose-bottom cake pan using the back of a spoon, including the edges.

Chill in the fridge for 30 minutes to set.

Step 2: Prepare the Lemon Cheesecake Filling (20 min)

Soften cream cheese: Leave 250g cream cheese at room temperature for 30 minutes, then beat until smooth.

Flavor base: Add 40g sugar and beat until dissolved. Mix in 15g lemon juice, lemon zest, and 100g yogurt until well combined.

Whip cream: Beat 250ml whipping cream until soft peaks form (like thick yogurt). Fold into the cheese mixture in two additions until smooth.

Add gelatin: Heat 50g milk until warm (not hot), dissolve the 10g softened gelatin, let cool slightly, and mix into the cheesecake batter.

Pour into the chilled crust, tap to release air bubbles, and freeze for 30 minutes to quickly set (or refrigerate for 2+ hours).

Step 3: Make the Lemon Curd (15 min)

Beat 2 eggs with 50g sugar and 50g condensed milk until the sugar is dissolved.

Stir in 80g lemon juice and strain into a small saucepan (this removes egg bits for a silky curd).

Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of a spoon (about 5–8 minutes).

Turn off the heat, stir in 50g butter until fully melted.

Dissolve 3g gelatin in 10g hot water, cool slightly, then mix into the lemon curd. Let it cool to room temperature.

Step 4: Assemble & Chill the Cake (Chill 4+ hours)

Once the cheesecake is semi-set, pour ~100g of lemon curd on top and gently spread it evenly.

Refrigerate for at least 4 hours or overnight until fully set.

To unmold, warm the sides with a blow dryer for 10 seconds or wrap with a hot towel. Gently push from the bottom and slice into quarters.

🌿 Taste & Pairing Notes

Texture: The cheesecake tastes like a lemon-flavored ice cream—soft, creamy, and refreshing. The buttery biscuit base adds crunch, and the lemon curd provides a vibrant zing in every bite.

Storage: Store the cheesecake in an airtight container in the fridge for up to 3 days. The lemon curd can be stored separately in a jar for 1 week—delicious on toast too!

Serving Tip: Take out the cake 10 minutes before eating for the perfect texture. If you’re sensitive to sourness, increase the sugar in the filling to 50g and reduce sugar in the curd to 40g.