Baked at high heat for a golden finish, it’s simple yet indulgent, with hints of vanilla and lemon zest for brightness. Perfectly chilled, it’s smooth, decadent, and effortlessly elegant.

Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Servings: 8 people

Ingredients 

• ▢ 13.5 oz cream cheese softened
• ▢ ½ cup caster sugar
• ▢ ⅛ tsp salt
• ▢ ½ tsp vanilla paste or extract
• ▢ 3 large eggs
• ▢ 2 tbsp cornstarch
• ▢ 6.8 fl oz heavy/whipping cream
• ▢ 1 tbsp lemon zest ≈ zest of 1 small lemon

Instructions

• Preheat oven to 445°F (230°C). Line a 6-inch round cake pan with baking paper, ensuring it rises at least 2 inches (5cm) above the rim.
• In a large mixing bowl, add softened cream cheese. Use a spatula to mix until smooth and lump-free.
• Add sugar, salt, vanilla, and lemon zest. Whisk until fully combined and smooth.
• Add the eggs one at a time, whisking until each is fully incorporated before adding the next.
• Sift in the cornstarch and whisk just until combined.
• Pour in the heavy cream and whisk until smooth.
• Place the cheesecake in the oven and immediately reduce heat to 430°F (220°C). Bake for about 25 minutes, or until the top is golden brown but the center still jiggles slightly.
• Let cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to set.
• Gently remove the cheesecake from the pan and peel back the baking paper

Notes

Sweet Tips

• Lower the calories: A great tip I do all the time when making this is to use low fat cream cheese and a sugar-free alternative (to sugar) like natvia. It keeps its same great taste while making it just a bit more of a feel-good treat
• Texture preference: For a gooey center, let the cheesecake sit at room temperature for 30 minutes before serving. If you prefer a firmer texture, chill it longer in the fridge.
• Cutting tip: Use a hot knife (dip in hot water and wipe clean between slices) to avoid the creamy center sticking to the blade and ruining the shape.
• Pan size: Recipe fits a 6-inch (15cm) round pan. For larger pans, reduce baking time slightly.
• Baking paper: Line with parchment that rises at least 2 inches (5cm) above the rim, as the cheesecake puffs up.
• Browning: The dark, caramelized top is intentional and adds flavor—don’t worry if it looks burnt.
• Flavor twist: Try a splash of liqueur (Amaretto, Grand Marnier, Rum) or a pinch of cinnamon.
• Serving ideas: Pair with berries, honey, or whipped cream.
• Storage: Refrigerate up to 3 days. Let slices rest at room temp before serving for the best texture.
• Freezing: Wrap well and freeze up to 1 month. Thaw in the fridge overnight.

Nutrition

Calories: 218kcal | Carbohydrates: 8g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 239mg | Potassium: 167mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.