I’m not one to brag, but this cheesecake is amazeballs and the best thing is I made it completely by accident. I had decided to make a raspberry and white chocolate cheesecake for our Christmas dessert. However, I had far too much of the cream cheese mixture left over. I had just made a batch a lemon curd so I thought I would just made a lemon one too. However the lemon was far superior to the raspberry one, its like eating a piece of heavenly lemon cloud. Best of all you can buy all of the ingredients at your local Korean supermarket. If you want to tantalize your taste buds I definitely recommend you give it a go.



200g of digestive biscuits (The Korean brand will do fine)

1 stick of butter

2 tablespoons of brown sugar

Lemon Curd

3 lemons (zest and juice)

100g of white sugar

4 egg yolks

2 tablespoons of corn flour

85g of butter

100ml orange juice

100ml of water


200g of cream cheese

200ml of cream

200g of white chocolate

200g of sugar powder


To make the base, bash the hell out of the biscuits until they resemble bread crumbs. Melt the butter in a saucepan then stir in the biscuit crumbs and sugar. Put the mixture into a pie tin and press down making sure you have a flat layer at the bottom. Depending on your tin you may wish to bring it up around the sides too. Put in the fridge and leave to set for a couple of hours.

To make the lemon curd put the corn flour, sugar, lemon zest and juice into a saucepan and stir. Add the orange juice and water then turn on to a medium heat. Continue stirring, until it starts to bubble. Turn off the heat and add the butter. Continue to stir until the butter has melted, then whisk in the egg yolks one at a time. When the mixture has completely combined, turn the heat back on to low and stir continuously until the mixture begins to thicken and bubble. Allow to cool slightly then pour the lemon curd on to your base and put it back in the fridge.

Whip your cream in a bowl until it is forming stiff peaks. Soften your cream cheese first with a spoon, then add it to the cream and beat together. Stir in the sugar powder until combined. Melt your white chocolate in a bowl over some hot water. When the chocolate has melted allow to cool slightly for a minute then pour it into the cream cheese mixture and stir again. Put the mixture on top of the lemon curd layer and allow to set for at least 4 hours. You can also put a few blobs of the lemon curd on top and swirl it into the cream cheese to make a pretty pattern. Voilà the best lemon cheesecake ever!




0 comments on “Lemon Cheesecake”

  1. don’t worry about me! I am good. I actually can’t eat regular cheese cake, cause it upsets my stomach. It sucks! I do enjoy cheesecake in ice cream, and at home I can make a cool whip version flavored with yogurt…not quite the same, but still amazing! 🙂

  2. Do you use corn flour or corn starch for this receipe? I’ve been able to find corn starch pretty readily in Korea, but corn flour is proving a little tricikier…

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