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Lemon Cheesecake Recipe

Lemon Cheesecake Recipe with Cardamom and Ginger Cookie Crust

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  • Author: Mirriam Seddiq


This lemon cheesecake recipe will delight your guests. Who doesn’t love their deserts?



6 cupcake liners

Ginger Cookies

1 Teaspoon Ground Cardamom

3 Tablespoons of Melted Butter

1 Juice of Lemon

1 Package of Cream Cheese

1/2 Can of Sweetened Condensed Milk

Fronds of Saffron

Ingredients for Candied Lemon Topping

12 small lemons

1/4 cup sugar


1. Crush your ginger cookies.

2. Next, take your melted butter and thoroughly mix the butter and cardamom into the ground cookies. This will be your crust.

3. Next, your cheesecake. In a small bowl, place the juice of your lemon and sprigs of saffron.

4. After that, in a large bowl, place your cream cheese. Begin to whip. Then add your lemon juice mixture, mix more, and add your sweetened condensed milk. Mix all with a hand-held mixer or stand mixer until smooth.

5. Next, place cupcake tins in your cupcake tray. Sprinkle crust into the bottom of the cupcake tins.

6. Use an ice cream scoop to scoop your cheesecake into each tin. Allow sitting overnight.

7. Next day, make your candied lemons to put on top.

8. For the candied lemons, preheat your oven to 375. Line a cookie sheet with parchment paper.

9. Then, cut lemons in slices and lay in single layer on pan. Sprinkle the lemons with the sugar.

10. Finally, bake lemons until dry. Allow to cool before placing on cheesecakes.


Make sure your cream cheese is at room temperature. If it is not, it won’t get as fluffy. This goes great with Afghan sheer chai.

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