Lemon cheesecake


Today we prepare a delicious cheesecake with a fresh lemon dressing. A dessert to impress and pamper your guests in an elegant midsummer dinner.

Dose for a 20 cm cake pan

Difficulty: easy

Total time 6 h 40 m


  • For the base:
  • 200 g dry cookies
  • 100 g melted butter

For the filling:

  • 250 g Greek yogurt
  • 200 g spreadable cheese
  • 50 g icing sugar
  • 10 g jelly sheets
  • grated rind of one lemon
  • 35 g lemon juice, squeezed and filtered
  • 200 ml fresh cream

For the lemon jelly:

  • 100 g squeezed and filtered lemon juice
  • 60 g water
  • 100 g sugar
  • 5 g isinglass
  • 1 drop of yellow coloring gel
  • 4 lemon slices for decoration


Blend the cookies until they become powder, pour them into a bowl with the melted butter and mix until you get a homogeneous mixture.

Line a 20 cm opening mould with baking paper, pour the mixture on the bottom pressing it with the back of a spoon. Refrigerate for at least 10 minutes.

Meanwhile, soak the isinglass in cold water for at least 5 minutes.

In a bowl with an electric whisk, mix the Greek yogurt, spreadable cheese, powdered sugar and lemon zest.

In a small saucepan heat the lemon juice until boiling, add the squeezed isinglass and stir to dissolve completely. When the mixture is lukewarm pour it into the previous mixture of yogurt and spreadable cheese and mix with electric whisk.

In a separate bowl, whip the cream and add it to the cheesecake filling, stirring gently from top to bottom.

Pour the filling over the cookie base, leveling it with a spoon and refrigerate for at least 3-4 hours.

When the cheescake has thickened, prepare the lemon gelatin by soaking the isinglass in cold water, for at least 5 minutes.

In a small saucepan, heat the lemon juice, water, food coloring and sugar until sugar is well dissolved. Squeeze out the isinglass, add it to the hot mixture and stir until it is completely dissolved.

When the lemon jelly has cooled pour it on the cheesecake and put again to thicken in the fridge for at least 2 hours.

At the end unmold it from the mold, lay the cheesecake on a serving plate and decorate the surface as desired with lemon slices.

Store in the fridge until ready to serve, at most 3 days.

The pairing

For this dessert we decided to match a Torri Cantine sparkling wine: Bakán Pecorino Brut. A sparkling wine obtained from Pecorino grapes sparkling with the Charmat method. A surprising freshness, supported by a slight sapidity in excellent balance with a soft and tenuous smoothness. Perceptions are in line with the nose to which is added a persistent citrus fruit in the finish and mineral notes reminiscent of the sea.