Chocolate Drizzled Pandan Cake

Here’s a lemon cheesecake recipe — rich, creamy, with a bright lemon flavor and a buttery crust. Perfect for any occasion.

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🍋 Classic Lemon Cheesecake Recipe

🕒 Prep Time: 30 minutes

🕒 Chill Time: 6+ hours (preferably overnight)
🕒 Bake Time: 50-60 minutes
🍽 Servings: 12

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✨ Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)

• ¼ cup (50g) granulated sugar

• 6 tbsp (85g) unsalted butter, melted

For the Filling:

• 4 packages (8 oz / 225g each) cream cheese, softened

• 1 cup (200g) granulated sugar

• 3 large eggs

• ¾ cup (180ml) sour cream

• ¼ cup (60ml) heavy cream

• Zest of 2 lemons

• ⅓ cup (80ml) fresh lemon juice

• 1 tsp vanilla extract

• 1 tbsp all-purpose flour (optional, helps stabilize)

For the Lemon Topping (Optional but lovely):

• ½ cup (100g) sugar

• 2 tbsp cornstarch

• ½ cup (120ml) water

• ¼ cup (60ml) fresh lemon juice

• 1 tbsp lemon zest

• 2 egg yolks, beaten

• 2 tbsp butter

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🥣 Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. Mix graham cracker crumbs, sugar, and melted butter until combined.

3. Press mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use a flat-bottomed glass to compact it well.

4. Bake for 10 minutes, then set aside to cool.

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2. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth and creamy (2–3 minutes).

2. Add sugar and mix until well combined.

3. Beat in the eggs one at a time, mixing just until combined after each.

4. Add sour cream, heavy cream, lemon zest, lemon juice, vanilla, and flour. Mix until smooth but don’t overbeat.

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3. Bake the Cheesecake

1. Pour filling over the crust and smooth the top.

2. Place the pan in a water bath: wrap the outside of the springform pan in foil, and place it in a larger baking dish filled with 1 inch (2.5 cm) of hot water.

3. Bake for 50–60 minutes until the edges are set but the center slightly jiggles.

4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

5. Remove and let it cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.

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4. Optional Lemon Topping

1. In a saucepan, whisk sugar and cornstarch. Gradually stir in water and lemon juice until smooth.

2. Bring to a boil, stirring constantly until thickened.

3. Reduce heat, whisk in egg yolks, and cook for 2 more minutes.

4. Remove from heat, stir in lemon zest and butter.

5. Let cool slightly and spread on top of the chilled cheesecake.

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5. Serve

• Garnish with lemon slices, whipped cream, or candied lemon peel.

• Slice with a hot knife (dip in hot water and wipe dry before each cut).

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🧊 Storage

• Store in the fridge for up to 5 days, covered.

• Can be frozen for up to 2 months (without lemon topping); thaw in fridge overnight.