A classic baked cheesecake style: creamy Philadelphia base, bright lemon, and a smooth chocolate-cream finish. Perfect for special occasions—and even better the next day.
Base recipe = 1 batch.
Ingredients
- Cheesecake
- 454 g Philadelphia cream cheese
- 4 large eggs (about 200 g total)
- 240 ml heavy cream
- 100 g granulated sugar
- 1 lemon, zest + juice
- Crust
- 454 g ground sugar cookies
- 57 g melted unsalted butter
- 57 g cane sugar
- Topping
- 113 g Philadelphia cream cheese
- 120 ml heavy cream
- 85 g sugar
- 57 g melted semi-sweet chocolate
Tip: chill overnight for the cleanest slice and best texture.
Preparation
- Mix cream cheese, sugar, lemon zest/juice, and eggs until smooth. Add cream (and a pinch of salt if desired). Chill briefly.
- Combine ground sugar cookies, cane sugar, and melted butter. Press into a springform pan (your original note says 12-inch; your JSON-LD says 9-inch—use whichever pan you prefer consistently). Chill.
- Pour filling into the crust. Bake at 300°F for about 55 minutes. Cool completely.
- Whip topping cream cheese, sugar, and cream until thick. Spread over the cooled cheesecake.
- Melt chocolate, pipe stripes, then feather with a toothpick for the classic finish. Refrigerate before serving.
Nutrition
Calories: 480 · Fat: 32g · Carbs: 40g · Sugar: 24g · Protein: 7g