Gordon Ramsay Lemon Cheesecake Recipe

Gordon Ramsay’s Lemon Cheesecake is a deliciously refreshing dessert with a creamy, tangy filling that balances the smooth richness of cream cheese with the zesty brightness of lemon. Paired with a crunchy, buttery biscuit base, it’s perfect for any occasion, from casual gatherings to formal celebrations.

What is Gordon Ramsay Lemon Cheesecake?

This Lemon Cheesecake by Gordon Ramsay combines a velvety cheesecake filling made from cream cheese, lemon juice, and zest. The crisp biscuit base adds texture, and the subtle lemon flavor provides a refreshing tang that contrasts perfectly with the smoothness of the cheesecake. Topped with a hint of lemon zest and a swirl of cream, it’s a delightful dessert for citrus lovers.

Gordon Ramsay Lemon Cheesecake recipe — Gordon Ramsay Lemon Cheesecake

Other Gordon Ramsay Recipes

Gordon Ramsay Lamb Neck Fillet

Why You’ll Love Gordon Ramsay Lemon Cheesecake

Refreshing citrus flavor – Tangy lemon balances the richness of the cheesecake
Smooth and creamy texture – Velvety filling that melts in your mouth

Buttery, crunchy base – A delightful contrast to the soft filling
Elegant presentation – Perfect for dinner parties or special occasions
Easy to make – No need for complicated techniques

Chilled dessert – Refreshing and perfect for warmer weather

Ingredients Needed to Make Gordon Ramsay Lemon Cheesecake

For the biscuit base:

250g digestive biscuits, crushed
75g unsalted butter, melted

2 tablespoons brown sugar (optional)

For the cheesecake filling:

500g cream cheese, softened
150g sour cream

200ml double cream
150g caster sugar
Juice and zest of 2 lemons

1 teaspoon vanilla extract
3 large eggs, beaten
1 tablespoon cornflour (optional, for added thickness)

For the topping:

Lemon zest, for garnish
Whipped cream (optional)

Instructions to Prepare Gordon Ramsay Lemon Cheesecake

Prepare the base:

Crush the biscuits: Place the biscuits in a food processor and pulse until fine crumbs form.

Mix the base ingredients: Combine the crushed biscuits, melted butter, and brown sugar in a bowl. Stir well until fully combined.
Press into a tin: Transfer the mixture to a springform tin and press it down firmly to form an even base. Chill in the fridge for at least 30 minutes to set.

Make the filling:

Prepare the cream cheese mixture: In a large bowl, beat the cream cheese until smooth and creamy. Add the sour cream, double cream, caster sugar, lemon juice, lemon zest, and vanilla extract. Mix until fully combined.

Incorporate the eggs: Gradually add the beaten eggs to the cream cheese mixture, mixing gently until smooth. Optionally, add cornflour to thicken the mixture.
Pour the filling into the base: Pour the cheesecake filling over the chilled biscuit base in the springform tin.

Bake and chill:

Bake the cheesecake: Preheat the oven to 160°C (140°C fan) or 320°F (280°F fan). Bake the cheesecake for 45–50 minutes, or until the edges are set and the center is slightly wobbly. If necessary, cover the top with foil if it begins to brown too much.

Cool and chill: Allow the cheesecake to cool to room temperature, then refrigerate it for at least 4 hours, or overnight, to fully set.

Serve the cheesecake:

Top with lemon zest: Garnish the cheesecake with freshly grated lemon zest. Optionally, serve with a dollop of whipped cream.

What Goes Well With Gordon Ramsay Lemon Cheesecake

Berry compote or fresh berries – Adds a fresh, tart contrast

Lemon sorbet – For an extra citrus punch
Mint leaves – Freshen up the flavors
Iced tea or lemonade – Keep the drink options light and refreshing

Espresso or coffee – A rich contrast to the sweet, tangy cheesecake
Dark chocolate shavings – A surprising yet delightful addition

Key Tips for Making Gordon Ramsay Lemon Cheesecake

Use room temperature ingredients – Ensures smooth mixing and avoids lumps

Don’t overmix the eggs – Stir them in gently to avoid curdling the mixture
Chill properly – Let the cheesecake set overnight for the best texture
Cover while baking – If the top is getting too brown, cover loosely with foil

Opt for fresh lemons – Fresh lemon juice and zest make all the difference in flavor
Let it cool before chilling – Prevents condensation and soggy crust
Use a springform tin – Easier to remove without damaging the cheesecake

Creative Variations of Gordon Ramsay Lemon Cheesecake

Add a raspberry or blueberry swirl – Incorporate fresh berries into the filling for a fruity twist
Incorporate ginger biscuits for the base – Adds a bit of spice to the flavor
Top with candied lemon peel – For a sweet, citrusy decoration

Infuse the filling with vanilla or almond extract – To complement the lemon flavor
Serve with a lemon curd topping – Adds extra richness and color

Storage Guidelines for Gordon Ramsay Lemon Cheesecake

Keep in the fridge – Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze for longer storage – This cheesecake freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months.

Reheating Tips for Gordon Ramsay Lemon Cheesecake

This cheesecake is best served cold, straight from the fridge. Do not reheat it. Simply allow it to sit at room temperature for about 10–15 minutes before serving to soften slightly if preferred.

Nutrition Value (per serving, based on 8 servings):

Calories: 310

Fat: 23g
Carbohydrates: 22g
Sugar: 16g

Protein: 5g
Sodium: 180mg

Final Words

Gordon Ramsay’s Lemon Cheesecake is a delightful dessert that’s both refreshing and indulgent. Its perfect balance of sweet and tangy flavors, paired with a smooth, creamy texture, makes it a crowd-pleaser for any occasion.