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The Best Lemon Cessecake Recipe 🍋

This fresh celery cucumber salad is crunchy, refreshing, and packed with avocado, apples, herbs, almonds, and a bright lemon mint dressing. An easy healthy salad recipe perfect for summer meals, BBQs, lunches, or as a light side dish.

►Full written recipe: https://thecookingfoodie.com/recipe/celery-cucumber-salad/

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Recipe:
Ingredients:
For the salad:
5 Celery stalks, sliced
2 Cucumbers, medium - (Persian or English)
1/2 Avocado, sliced
1/2 Granny Smith apple, sliced
1/4 cup (35g) Dried cranberries *optional
1/4 Red onion, thinly sliced
1/4 cup (25g) Almonds, sliced *or other nuts (optional)
For the dressing:
3 tablespoons (45ml) Olive oil
2 tablespoons (30ml) Lemon juice
1 teaspoon Lemon zest
1/2 tablespoon Maple syrup (optional)
1/2 teaspoon Dijon mustard
1/4 cup (8g) Mint leaves, finely chopped
Salt to taste
Pepper to taste

Instructions:
1. Prepare the vegetables: Thinly slice the celery, cucumbers, apple, and red onion. Keep everything fairly thin for the best texture and balance.
2. Make the dressing: In a small bowl or a jar, whisk together olive oil, lemon juice, lemon zest, maple syrup, Dijon mustard, chopped mint, salt, and pepper until well combined.
3. Assemble the salad: In a large bowl, combine celery, cucumber, apple, red onion, cranberries (if using), and almonds.
4. Dress and toss: Pour the dressing over the salad and toss well to coat evenly.
Finish with avocado: Gently fold in the sliced avocado just before serving to keep it intact.
Serve: Serve immediately for maximum crunch, or chill for 10–15 minutes to let the flavors meld slightly

This Crunchy Celery & Cucumber Salad Is Surprisingly Addictive | Healthy and Easy

Learn how to make authentic Thai mango sticky rice at home—soft, chewy sticky rice, creamy coconut sauce, and perfectly ripe mango. This easy recipe uses simple ingredients and the traditional steaming method for the best texture every time.

►Full written recipe: https://thecookingfoodie.com/recipe/mango-sticky-rice/

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Recipe:
Ingredients:
For the rice mixture:
1 cup (200g) Glutinous rice (sticky rice)
Water for soaking
For the coconut sauce:
1 can (400ml) Coconut milk, full fat
1/3 cup (67g) Sugar
1/2 teaspoon Salt
1 Pandan leaf *optional (see notes)
For thickened topping:
1 teaspoon Cornstarch (or rice flour)
1 tablespoon water
To serve:
2 ripe mangoes *see notes
1/4 cup (g) Toasted mung beans or sesame seeds (optional)

Instructions:
1. Rinse and soak the rice: Rinse the sticky rice under cold water until the water runs clear. Place the rice in a bowl and cover with water. Soak for at least 3-4 hours, preferably overnight. If the soaking water is still cloudy afterward, rinse the rice again.
2. Steam the rice (do NOT boil): Drain the soaked rice well. If you have a steamer: Line a steamer basket with cheesecloth or a clean kitchen towel, spread the rice evenly inside, cover and steam for 20–25 minutes, until tender and slightly translucent. No steamer? Place the rice in a metal sieve or colander lined with cheesecloth or a clean kitchen towel over a pot of simmering water. Make sure the rice doesn’t touch the water, then cover and steam as directed.
3. Make the coconut sauce: In a saucepan, combine coconut milk, sugar, salt, and Pandan leaf (if using). Heat gently over medium-low heat, stirring until the sugar dissolves.
4. Combine rice and coconut sauce: Remove the pandan leaf if using. Pour about 2/3 of the warm coconut sauce over the hot sticky rice. Gently mix until fully coated. At this stage, the mixture will look very loose and wet, this is exactly what you want. Cover and let it sit for 20–30 minutes. The rice will absorb the liquid and become rich, glossy, and creamy.
5. Make the coconut topping: In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Add this slurry to the remaining coconut sauce. Heat gently, stirring constantly, until slightly thickened. It should coat the back of a spoon but still be pourable. If it becomes too thick, simply add a splash of coconut milk or water to loosen it.
6. Assemble: Slice the mangoes into thin strips, place a portion of sticky rice on a plate. Arrange mango slices next to it. Spoon the thickened coconut sauce over the rice. Sprinkle with toasted mung beans or sesame seeds (optional)

Mango Sticky Rice | Easy Authentic Thai Recipe | How to Make Mango Sticky Rice

Learn how to make soft, fluffy banana cottage cheese pancakes, high in protein, naturally sweet, and ready in minutes, using simple ingredients.

►Full written recipe: https://thecookingfoodie.com/recipe/banana-cottage-cheese-pancakes/

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Ingredients
1/2 cups (115g) Rolled or quick oats
1 teaspoon Baking powder
Pinch Salt
½ teaspoon Cinnamon
1 teaspoon Vanilla extract
1 cup (225 g) Cottage cheese
2 Eggs large
1 large Banana (120-140g), ripe (or 2 small)

Instructions:
1. Blend the dry ingredients: Add the oats, baking powder, salt, and cinnamon to a blender. Blend until you get a fine oat flour. (Skip this step if using store-bought oat flour).
2. Make the batter: Add the cottage cheese, banana, eggs, and vanilla extract to the blender. Blend again until smooth and thick. Scrape down the sides if needed.
3. Rest the batter (optional but recommended): Let the batter sit for 3–5 minutes to thicken slightly.
4. Cook the pancakes: Heat a nonstick pan over medium heat and lightly grease it. Pour small portions of batter (about 3 tablespoons per pancake) into the pan.
5. Flip carefully: Cook for 2–3 minutes, until bubbles form and the bottom is golden. Flip gently and cook for another 1–2 minutes until fully cooked through.
6. Serve: Serve warm with your favorite toppings, fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.

Healthy Banana Cottage Cheese Pancakes | High-Protein Breakfast

Learn how to make a stunning number cake (also known as a letter cake or cream tart) with this easy step-by-step recipe. Two soft almond shortbread layers are filled with light mascarpone cream and decorated with fresh berries, macarons, and more. No special pan needed—just use a printable template. Perfect for birthdays, anniversaries, and special occasions!

►Full written recipe: https://thecookingfoodie.com/recipe/number-cake-recipe/

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Ingredients
For the Cookie Layers (Almond Shortcrust):
300 g All-purpose flour
75 g Ground almonds (almond flour)
75 g Powdered sugar
200 g Butter cold and cubed
1 Egg Large
½ tsp Vanilla extract
¼ teaspoon Salt
For the Cream:
400 g Mascarpone or cream cheese *read notes
400 ml Heavy cream cold
150 g Powdered sugar
1 tsp Vanilla bean paste or extract
For Decoration (choose freely):
Macarons
Strawberries or other berries
Chocolate
Meringue kisses
Edible flowers
Cookies of choice
Sprinkles

Instructions:
1. Make the dough: In a food processor, pulse flour, ground almonds, powdered sugar, salt, and cold butter until the mixture looks like fine crumbs.
2. Add egg and vanilla, then pulse just until the dough comes together. Do not overmix. Transfer to the counter, gently bring into a dough disk, wrap, and refrigerate for at least 1 hour.
3. Roll the dough: Roll the chilled dough between two sheets of parchment to about ¼ inch / 5–6 mm thickness. Chill the rolled dough for 20–30 minutes so cutting is easier.
4. Cut the numbers: Place your printed number/letter template (see notes) on top and cut around it. Transfer the cut dough to a baking tray. Re-roll scraps, chill again, and cut a second identical shape. Each cake requires two cookie layers.
5. Bake: Bake at 350°F (180°C) for 10–13 minutes, until edges turn lightly golden. Cool completely before assembling; warm cookies will break.
6. Make the cream: In a large bowl, beat mascarpone with powdered sugar and vanilla until smooth. Add cold heavy cream and whip until stable, fluffy peaks form. Transfer cream to a piping bag fitted with a round tip.
7. Assemble: Pipe cream dollops across the first cookie layer. Gently place the second cookie on top. Pipe another layer of cream and decorate generously. Chill at least 1–2 hours before serving so the layers soften slightly and slice cleanly.

Easy Number Cake Recipe for Birthdays | Letter Cake | Cream Tart

Soft, moist lemon cupcakes filled with tangy lemon curd and topped with a light lemon mascarpone frosting. These easy cupcakes are bright, fresh, and perfect for any occasion!

►Full written recipe: https://thecookingfoodie.com/recipe/lemon-cupcakes/

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Ingredients:
For the cupcakes:
1 cup (200g) Sugar
1 tablespoon Lemon zest
1/4 cup (60g) Butter, softened
2 Eggs, large
1/4 cup (60ml) Lemon juice
1/2 cup (120ml) Buttermilk *see notes
1/4 cup (60ml) Oil
1½ cups (190g) All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
For the filling (optional):
Lemon curd
For the frosting:
1 cup (225g) Mascarpone, cold *see notes
3/4 cup (180ml) Heavy cream, cold
3/4 cup (80g) Powdered sugar
1 teaspoon Vanilla bean paste
1/2 cup (120g) Lemon curd, chilled
For decoration (optional):
Small pieces of sliced lemons
Drizzle of lemon curd

Instructions:
1. Prep: Preheat oven to 175°C (350°F) and line a muffin pan with cupcake liners.
2. Infuse the lemon zest: In a large bowl, combine the sugar and lemon zest. Rub them together using your fingers until the sugar becomes fragrant and slightly moist. This releases the natural oils and boosts the lemon flavor.
3. Cream the butter: Add the softened butter and mix until the mixture looks moist, sandy, and slightly creamy (it won’t be light and fluffy at this stage). Add the eggs one at a time, mixing well after each addition until smooth.
4. Add the liquid ingredients: Mix in the lemon juice, buttermilk, and oil until fully combined.
5. Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Combine the batter: Add the dry ingredients to the wet ingredients and mix gently just until combined. Do not overmix.
7. Bake: Divide the batter evenly between liners, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
8. Fill with lemon curd (optional): Once the cupcakes are completely cooled, use the back of a wide piping tip or a small knife to create a hole in the center. Fill each cupcake with 1–2 teaspoons of lemon curd. Set aside while making the frosting.
9. Make the frosting: In a large bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Start mixing on low speed to combine, then increase to medium-high. Whip until the mixture is very thick and holds stiff, sharp peaks.
10. Fold in the Curd: Once you have a stiff base, add the chilled lemon curd and gently fold just combined
11. Frost and decorate: Transfer the frosting to a piping bag and frost the cupcakes as desired. Finish with a drizzle of lemon curd and small lemon slices (optional).

Moist Lemon Cupcakes with a Creamy Surprise Inside

These crispy zucchini fritters are golden on the outside, soft on the inside, and incredibly easy to make. Perfect as a snack, side dish, or light dinner, this recipe comes together in minutes using simple ingredients.

►Full written recipe: https://thecookingfoodie.com/recipe/zucchini-fritters-recipe/
►Authentic Greek Tzatziki Sauce: https://thecookingfoodie.com/recipe/greek-tzatziki-sauce-recipe/

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Ingredients
1½ pounds Zucchini about 2 large or 4 medium
2 Eggs medium
1 teaspoon Salt or to taste
1 teaspoon Garlic powder optional
½ teaspoon Black pepper
2 Green onions chopped
⅔ cup All-purpose flour
Oil for frying

Instructions
1. Prepare the Zucchini: Line a large bowl with a thin kitchen towel or cheesecloth. Grate the zucchini directly into the towel. Gather the towel into a pouch and squeeze firmly to remove as much liquid as possible.
2. Make the Batter: Transfer the squeezed zucchini to a large bowl. Add salt, black pepper, garlic powder, green onions, flour, and beaten eggs. Mix until just combined.
3. Fry the Fritters: Heat a generous layer of oil in a large skillet over medium-high heat. Spoon 2–3 tablespoons of the mixture into the hot oil and gently flatten.
4. Cook Until Golden: Fry for 3–4 minutes per side, or until golden brown and crisp. Transfer to paper towels to drain.
5. Serve: Serve hot with sour cream or your favorite dipping sauce.

Best Crispy Zucchini Fritters | Easy & Foolproof Recipe

These Italian Peach Cookies (Pesche Dolci) are soft, cake-like cookies filled with cream, lightly soaked, and coated in sugar to look like real peaches. They’re as beautiful as they are delicious—perfect for special occasions or when you want to impress with a classic Italian dessert.

►Full written recipe: https://thecookingfoodie.com/recipe/italian-peach-cookies-pesche-dolci/

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RECIPE:
Ingredients
For the cookies:
3 Eggs large
1 cup (200g) Sugar
½ cup (115g) Butter, melted
⅓ cup (80ml) Milk
1 teaspoon Vanilla extract
4 cups (500g) All-purpose flour
1 tablespoon Baking powder
¼ teaspoon Salt
zest of one lemon
For the filling:
10.6 oz (300g) Ricotta,
¼ cup (60g) Peach jam
1 tsp vanilla paste
Orange zest from one orange (optional)
For decoration:
½ cup (120ml) Peach liqueur or peach juice (read notes)
Red food coloring
Yellow food coloring
½ cup (100g) Sugar for coating
Mint leaves

Instructions:
1. Prepare the oven: Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
2. Cream Eggs & Sugar: In a large bowl, whisk the eggs and sugar until pale and slightly frothy (about 2 minutes).
3. Combine Wet Ingredients: Whisk in melted butter (ensure it’s not hot), milk, vanilla extract, and lemon zest until smooth.
4. Incorporate Dry: Sift in flour, baking powder and salt. Gradually fold into the wet mixture. Switch to a spatula or hands as it thickens. The dough should be soft but not too sticky.
5. Shape and Bake: Roll into 1 oz (30g) balls. Flatten slightly on the tray. Leave about 1 inch (2–3 cm) between each cookie. Bake 10–12 mins. The cookies should remain fairly pale on top, with the bottoms lightly golden. Allow the cookies to cool slightly.
6. Hollow the cookies: While still warm, using a small paring knife or a small teaspoon, carefully scoop out a small cavity on the flat side of each cookie.
7. Set the crumbs aside (you can mix them into the filling if desired).
8. Make the filling: In a bowl, combine ricotta, peach jam, vanilla bean paste, and optional orange zest. Mix until smooth and well combined. At this stage, you can also add the reserved crumbs (read notes). Transfer the filling to a piping bag.
9. Fill and assemble: Pipe the filling into the hollow center of one cookie and gently press another cookie on top to form a peach shape. Repeat with the remaining cookies.
10. Prepare the coloring mixture: Pour the peach liqueur (or peach juice) into two small bowls. Add red food coloring to one bowl and yellow food coloring to the other bowl. Place the sugar for coating in a separate bowl.
11. Color the cookies: Lightly dip one side of each cookie in the yellow mixture, then dip the other side in the red mixture. Dip the cookie briefly (about 1 second). Do not soak it. Alternatively, you can brush the colors onto the cookies for better control.
12. Coat with sugar: Immediately roll the colored cookies in granulated sugar until evenly coated.
13. Chill: Place the cookies in the refrigerator for at least 2 hours. This resting time allows the cookies to soften slightly and absorb the flavors.
14. Decorate and serve: Before serving, decorate the cookies with fresh mint leaves to resemble peach stems.

Italian Peach Cookies (Pesche Dolci)

This green goddess salad is fresh, vegan, crunchy, and packed with flavor, all tossed in a creamy homemade green goddess dressing. Inspired by the viral green goddess salad, this easy chopped salad is healthy, satisfying, and perfect for lunch, meal prep, or a quick side dish.

►Full written recipe: https://thecookingfoodie.com/recipe/green-goddess-salad/

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RECIPE:
Ingredients
For the salad:
3 Cucumbers Medium, finely diced (about 4 cups)
½ head Cabbage Medium, finely chopped (about 5 cups)
3 Green onions thinly sliced
For the dressing:
1 cup Fresh spinach
⅓ cup Fresh parsley
¼ cup Fresh basil
¼ cup Olive oil
¼ cup Lemon juice fresh
1 Garlic clove optional
¼ cup Cashews raw or roasted
Salt to taste
Black pepper to taste
For servinf (optional)
Tortilla chips

Instructions
1. Prepare the Salad: Finely dice the cucumbers and finely chop the cabbage. The smaller you chop, the better the texture and the more scoopable the salad will be.
2. Place everything in a large mixing bowl and add the sliced green onions.
3. Make the Dressing: In a blender or food processor, combine spinach, parsley, basil, olive oil, lemon juice, garlic (if using), cashews, salt, and pepper.
4. Blend until completely smooth and creamy. Scrape down the sides as needed. Taste and adjust salt, lemon, or pepper.
5. Combine: Pour the dressing over the chopped vegetables. Toss thoroughly until everything is evenly coated.
6. Let the salad sit for 10–15 minutes to allow the flavors to develop.
7. Serve: Serve immediately with tortilla chips for scooping.

The Best Green Goddess Salad (Healthy, Vegan & Creamy)

Looking for an easy, high-protein breakfast? This cottage cheese egg bake (egg casserole) is made with simple ingredients, just 15 minutes of prep, and packs around 12g of protein per serving. It’s fluffy, creamy, and perfect for meal prep or busy mornings. Customize it with your favorite veggies, meats, or cheeses!

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-egg-bake/

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RECIPE:
Ingredients:
For the base:
12 Eggs, large
1 cup (225g) Cottage cheese
Salt to taste
Pepper to taste
1 teaspoon Garlic powder
For the mix-ins:
2 tablespoons (30ml) Olive oil
1 Onion, chopped
1 Bell pepper, diced
7oz (200g) Mushrooms, sliced
2 cups (60g) Spinach, chopped
1½ cups (150g) Mozzarella, shredded
2 tablespoons Parmesan for topping *optional

Instrucions:
1. Preheat and prepare the pan: Preheat your oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking dish with olive oil or butter.
2. Prepare the mix-ins: Heat olive oil in a large skillet over medium heat.
Add the chopped onion, diced bell pepper and sliced mushrooms, and cook for 8-10 minutes, until the vegetables are tender and most of the moisture has evaporated.
3. Make the egg base: In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well combined.
4. Combine everything: to the egg mixture, add shredded cheese, freshly chopped spinach, and cooked vegetable mixture. Stir until evenly combined.
5. Bake: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle Parmesan cheese over the top. Bake for 25-30 minutes, or until the center is set and the top is lightly golden.
6. Cool and serve: Let the casserole cool for at least 10–15 minutes before slicing. This helps it set and makes clean slices easier. Serve warm or at room temperature.

Easy Cottage Cheese Egg Bake (High-Protein Breakfast Casserole)

This chili con carne is rich, thick, and packed with bold flavor. Made with ground beef, beans, tomatoes, and warm spices, it’s the ultimate one-pot comfort food. Perfect for busy weeknights or cozy weekends, and even better the next day!

►Full written recipe + tips and tricks: https://thecookingfoodie.com/recipe/chili-con-carne-recipe/

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FULL RECIPE:
Ingredients
2 tablespoons Olive oil
1½ pounds Ground beef 80–85% lean works best
1 Onion large, chopped
1 Bell pepper chopped
1 Jalapeño or red chili, chopped (optional)
4 Garlic cloves crushed
3 tablespoons Tomato paste
2 cans Crushed tomatoes
Salt to taste
Black pepper to taste
2 teaspoons Smoked paprika
2 teaspoons Chili powder
2 teaspoons Cumin
2 teaspoon Oregano
1½ cups Beef stoc or water
1 can Red kidney beans drained
2 Bay leaves
2-3 tablespoons Cilantro chopped

Instructions
1. Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until nicely browned, breaking it apart as it cooks. Once browned, remove the meat from the pot and drain excess fat if needed. Set aside.
2. Build the Flavor Base: In the same pot, add onion and sauté for 4–5 minutes until softened. Add bell pepper and chili pepper and cook another 3–4 minutes. Stir in garlic and cook for about 30 seconds until fragrant.
3. Toast the Spices: Return beef to the pot. Add spices, salt, pepper, and tomato paste. Cook for about 2 minutes, stirring constantly, allowing the tomato paste and spices to caramelize slightly. This step adds depth and richness.
4. Simmer the Chili: Add crushed tomatoes, beef stock, beans, and bay leaves. Bring to a gentle boil. Reduce heat to low and simmer uncovered for at least 1 hour, stirring occasionally, until thickened and flavorful. Add a splash of liquid if it becomes too thick.
5. Finish & Serve: Remove bay leaves. Stir in chopped parsley or cilantro. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Easy Chili Con Carne (One Pot & So Flavorful) | Best Chili Recipe

This baked lemon cheesecake is ultra creamy, smooth, and packed with fresh lemon flavor. Follow this simple step-by-step recipe for a perfectly set cheesecake with no cracks, and a delicious lemon curd topping.

►Full written recipe: https://thecookingfoodie.com/recipe/lemon-cheesecake/

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RECIPE:
ingredients:
For the crust:
7 oz (200g) Graham crackers, or any biscuits that you like *read notes
6 tablespoons (90g) Butter, melted
1 tablespoon (15ml) Milk
For the filling:
1 cup (200g) Sugar
1 tablespoon Lemon zest
4 cups (900g) Cream cheese, softened
4 Eggs
1 teaspoon Vanilla bean paste, or extract
pinch Salt
¼ cup (60ml) Lemon juice, freshly squeezed
½ cup (115g) Sour cream
2 tablespoons (16g) Cornstarch
For the lemon curd topping:
2 Whole eggs
2 Egg yolks
3/4 cup (150g) Sugar
2 tablespoons Lemon zest
1/2 cup (120ml) Lemon juice
1/4 cup (60g) Unsalted butter, cut into cubes

Instructions:
1. Prepare the crust: Preheat oven to 325°F (160°C). Pulse the graham crackers in a food processor until fine crumbs form. Add the melted butter and pulse until evenly combined. If the mixture feels dry, add 1 tablespoon milk. Press the crumbs firmly into the bottom of a 9-inch (23cm) springform pan.
2. Bake for 7–8 minutes, then set aside to cool.
3. Make the cheesecake batter: In a large bowl, rub the lemon zest into the sugar using your fingertips until fragrant. This releases the lemon oils and intensifies the flavor. Add the softened cream cheese and beat until smooth and creamy. Add the eggs one at a time, mixing just until incorporated. Add vanilla, lemon juice, sour cream, salt, and cornstarch. Mix on low speed until smooth. Do not overmix.
4. Prep the pan: Wrap the bottom and sides of the springform pan tightly with aluminum foil (a double layer works best) to prevent water from leaking in during baking. Place the wrapped springform pan inside a large roasting pan. Pour the cheesecake batter over the cooled crust .
5. Bake the cheesecake: Carefully place the roasting pan with the cheesecake into the oven. Once it is on the oven rack, pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50–65 minutes, until the edges are set and the center still slightly jiggles.
6. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Remove and cool at room temperature for another hour, then refrigerate for at least 4 hours, preferably overnight.
7. Make the lemon curd: In a heatproof bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the whole eggs and egg yolks and whisk until slightly thickened. Whisk in the lemon juice.
8. Place the bowl over a saucepan with gently simmering water (double boiler method). Cook, whisking constantly, until the curd thickens and coats the back of a spoon, about 8–10 minutes, or until it reaches 170°F (77°C).
9. Remove from heat and whisk in the butter until smooth. Strain through a fine-mesh sieve for a silky texture. Cover the surface with plastic wrap and refrigerate until fully chilled.
10. Assemble the cheesecake: Spread the chilled lemon curd evenly over the cold cheesecake. Garnish with lemon slices, whipped cream, or fresh berries if desired.Slice and serve.

The Best Lemon Cheesecake | Bright & Creamy