Recipe for lemon cheesecake dessert

A new recipe for a chilled lemon cheesecake was published on October 1, 2026, by Zoe Avgousti. The dessert is prepared using a base of 250 grams of digestive biscuits and 100 grams of melted butter, which must be refrigerated for 30 minutes after pressing into a mold.

The filling requires 400 grams of cream cheese, 200 milliliters of heavy cream whipped into chantilly, 100 grams of powdered sugar, zest from one lemon, and two tablespoons of lemon juice. After combining the ingredients and spreading the mixture over the biscuit base, the dessert must remain in the refrigerator for at least four hours before serving to ensure the proper texture.