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Lemon Yoghurt Cheesecake with Brown Butter Biscuit Crust & Honeyed Cream

A silky baked lemon yoghurt cheesecake with a buttery brown butter digestive base, topped with softly whipped honeyed cream and fresh lemon zest. Bright, creamy and quietly luxurious straight from the fridge.
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Prep Time: 8 hours 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 9 hours 45 minutes
Course: Dessert
Cuisine: British
Keyword: baked cheesecake, baked lemon cheesecake, british desserts, brown butter cheesecake, chilled desserts, citrus desserts, digestive biscuit cheesecake, dinner party desserts, greek yoghurt cheesecake, homemade cheesecake, honeyed cream, lemon cheesecake, lemon yoghurt cheesecake, modern british baking, summer desserts
Servings: 12 Slices
Calories: 505kcal

Ingredients

For the Brown Butter Biscuit Base

  • 250 g digestive biscuits
  • 110 g unsalted butter
  • 25 g light brown sugar
  • Pinch flaky sea salt

For the Lemon Yoghurt Cheesecake Filling

  • 700 g full-fat cream cheese room temperature
  • 250 g full-fat Greek yoghurt
  • 200 g caster sugar
  • Zest of 3 unwaxed lemons
  • 85 ml fresh lemon juice
  • 1 tsp vanilla bean paste
  • ¼ tsp flaky sea salt
  • 4 large eggs
  • 1 large egg yolk
  • 12 g cornflour

For the Honeyed Cream

  • 250 ml double cream
  • 1½ tbsp runny honey
  • 1 tbsp icing sugar
  • ½ tsp vanilla bean paste

To Finish

  • Fine lemon zest curls
  • Small drizzle runny honey
  • Tiny pinch flaky sea salt optional

Instructions

Prepare the Tin

  • Preheat the oven to 140°C fan (160°C conventional). Line the base of a 23cm springform cake tin with baking parchment.
  • Place a deep roasting tray filled halfway with boiling water onto the lower oven shelf.

Make the Brown Butter Base

  • Blitz the digestive biscuits into fine crumbs.
  • Melt the butter in a saucepan over medium heat until foaming and golden with a nutty aroma. Once the milk solids turn toasted golden brown, remove from the heat immediately.
  • Mix the brown butter with the biscuit crumbs, brown sugar and flaky sea salt until evenly coated.
  • Press firmly into the base of the prepared tin.
  • Bake for 10 minutes, then remove and cool slightly.

Make the Cheesecake Filling

  • Rub the lemon zest into the caster sugar using your fingertips until fragrant.
  • Beat the cream cheese until smooth.
  • Add the lemon sugar, Greek yoghurt, lemon juice, vanilla bean paste and flaky sea salt. Mix until silky and fully combined.
  • Add the eggs and egg yolk one at a time, mixing on low speed until just incorporated.
  • Sift in the cornflour and gently fold through until smooth.
  • Avoid overmixing.

Bake the Cheesecake

  • Pour the filling over the biscuit base and gently tap the tin on the counter to remove air bubbles.
  • Bake for 60–70 minutes until the edges are set but the centre still has a noticeable wobble.
  • Turn the oven off, wedge the oven door slightly open with a wooden spoon and leave the cheesecake inside for 1 hour.
  • Remove and cool fully before chilling in the fridge overnight.

Make the Honeyed Cream

  • Whip the double cream, honey, icing sugar and vanilla bean paste together until softly spoonable with loose peaks.
  • Do not overwhip.

Finish & Serve

  • Spoon the honeyed cream casually over the chilled cheesecake.
  • Finish with lemon zest curls, a drizzle of honey and a tiny pinch of flaky sea salt if desired.
  • Serve cold.

Notes

Hey Lolly's Top Tips
  • Full-fat Greek yoghurt is essential here — Greek-style yoghurt contains more water and can affect the texture.
  • The cheesecake should still wobble slightly in the middle when removed from the oven.
  • Chilling overnight dramatically improves the flavour and texture.
  • Brown butter gives the biscuit base a deeper toasted flavour that balances the lemon beautifully.
  • For cleaner slices, dip a knife into hot water and wipe dry between cuts.
  • Store covered in the fridge for up to 4 days.

Nutrition

Calories: 505kcal
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