Lemon Cheesecake 🍋 bake with me

This Lemon Cheesecake is creamy, smooth, and packed with fresh lemon flavour on a buttery Biscoff crust. Finished with homemade lemon curd and toasted Swiss meringue, it’s bright, rich, and perfect for spring and summer 🍋
⏱️ TIMESTAMPS
00:00 Preview
00:30 Crust
01:42 Bake the Crust
01:48 Cheesecake Filling
04:41 Prep the Pan
05:47 Bake & Chill
05:55 Lemon Curd
06:20 Swiss Meringue
07:13 Release the Cheesecake
07:56 Toppings
10:42 Final Reveal 🍋

INGREDIENTS
Crust
▢ 300 g Biscoff biscuit crumbs, finely crushed (3 cups)
▢ 15 g granulated sugar (1 tbsp)
▢ 110 g salted butter, melted (½ cup)

Cheesecake Filling
▢ 700 g cream cheese, room temperature (24.7 oz)
▢ 190 g granulated sugar (1 cup minus 1 tbsp)
▢ 25 g all-purpose flour (3 tbsp)
▢ 175 g full-fat Greek yogurt, room temperature (¾ cup)
▢ 95 ml fresh lemon juice (6 tbsp + 1 tsp)
▢ 12 g finely grated lemon zest (2 tbsp)
▢ 3 eggs, room temperature
▢ 2 egg yolks, room temperature

Lemon Curd
▢ 120 ml fresh lemon juice (½ cup)
▢ 8–10 g finely grated lemon zest (4 tsp)
▢ 100 g granulated sugar (½ cup)
▢ 7 large egg yolks
▢ 75–85 g salted butter, softened (5–6 tbsp)

Swiss Meringue
▢ 3 large egg whites
▢ 180 g granulated sugar (¾ cup + 2 tbsp)
▢ ¼ tsp salt
▢ 1 tsp vanilla extract

💡 Baking Tip: Bake the cheesecake just until the edges are set and the centre still has a slight jiggle. Overbaking can cause cracks and a less creamy texture.