Turn your homegrown lemons into a zesty lemon cheesecake with a gourmet thyme twist
Lemon and Thyme Cheesecake is one of the tastiest ways to celebrate a backyard lemon harvest. This creamy treat balances zesty citrus with a subtle herbal twist — and it’s a guaranteed crowd-pleaser. There’s something deeply satisfying about having your own family lemon tree, with its glossy leaves, fragrant blossoms, and lovely lemons for many months of the year. Lemons are ready to harvest when they’ve turned fully yellow (or yellow-green depending on variety) and feel slightly soft when squeezed. Twist or snip them off with secateurs to avoid damaging the branches. With a bumper crop, you can make lemon butter, cordials, preserved lemons, or freeze the juice and zest for later — but we recommend starting with this cheesecake. Share it with neighbours, and you’ll be the most popular gardener on the street.
Recipe: Zesty lemon and thyme cheesecake with ginger snap crust and lemon curd topping
This Lemon and Thyme Cheesecake recipe was inspired by a summer afternoon spent baking, using lemons we picked straight from our backyard tree. It’s now a family favourite — and a guaranteed crowd-pleaser whenever we bring it to gatherings.
Prep Time: 30 minutes
Chilling time: 6 hours
Total Time: 6 hours 30minutes
Why it’s special:
- The ginger snap crust adds warmth and spice
- Fresh thyme lifts the lemon flavour and adds a gourmet twist to this Lemon and Thyme Cheesecake
- Lemon curd topping adds zing and shine — the perfect finishing touch on your Lemon and Thyme Cheesecake
Ingredients
For the base:
- 250g ginger snap biscuits (you can use digestive biscuits if you don’t like ginger)
- 100g butter, melted
- 1 tsp finely chopped fresh thyme leaves (yes, thyme!)
For the filling:
- 500g cream cheese, softened
- 1/2 cup caster sugar
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 300ml thickened cream, whipped
- 1/2 tsp finely chopped fresh thyme (optional, but that’s the twist!)
- 2 tsp powdered gelatine (or 2 tsp agar agar for a vegetarian option)
- 2 tbsp hot water
Topping (optional):
- Whipped cream
- Lemon Curd (store bought)
- Extra lemon zest or slices
Method
- Line a 9″ round pan with baking paper — optional but makes for easy removal once set!
- Preheat & prepare crust, preheat oven to 160°C (fan forced). Line the base of a 23cm springform tin with baking paper. Crush the ginger snap biscuits (a food processor works best), add Thyme and mix with melted butter. Press firmly into the base. Bake for 8 minutes, then set aside to cool completely.
- While the base is cooling prepare the gelatine by dissolving in hot water, stir well, and let cool slightly.
- Mix the filling, beat cream cheese, sugar, lemon zest, juice, and vanilla until smooth. Stir in the cooled gelatine. Fold in whipped cream. (For the smoothest texture, make sure your cream cheese is at room temperature before mixing. Want extra zing? Add a few drops of lemon extract)
- Assemble & chill, pour the filling over the cooled base and smooth the top. Refrigerate for at least 4–6 hours or overnight until set.
Serving suggestions
Serve this Lemon and Thyme Cheesecake chilled with a dollop of whipped cream and a sprinkle of lemon zest. It pairs beautifully with a cup of Earl Grey tea or as a refreshing finish to a warm-weather meal.”
Storage & make-ahead tips
This Lemon and thyme cheesecake keeps well in the fridge for up to 4 days. You can also make it a day ahead — the flavours develop even more overnight. Just wait to garnish until serving to keep it looking fresh.
Find more seasonal dessert recipes like Gooey Beetroot Brownies or Grilled Peach with Vanilla Bean Ice Cream here.
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