Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(78 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins Plus chilling

Skill level

Easy

Servings

Cuts into 10 slices

A simple but very impressive pud, light enough to have a slice to finish a big meal

Nutrition and extra info

Additional info

  • Can be frozen baked but undecorated
Nutrition info

Nutrition per serving

kcalories
705
protein
7g
carbs
43g
fat
57g
saturates
34g
fibre
0g
sugar
25g
salt
1.08g

Ingredients

  • 225g digestive biscuits
  • 100g butter, melted
  • 250g tub mascarpone
  • 600g soft cheese
  • 2 eggs, plus 2 yolks
  • zest 3 lemons, juice of 1
  • 4 tbsp plain flour
  • 175g caster sugar

For the topping

  • ½ a 284ml pot soured cream
  • 3 tbsp lemon curd
  • handful raspberries, to serve (optional)

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
  2. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
  3. Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

Recipe from Good Food magazine, March 2009

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Comments

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harkstar1's picture
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Made this Wednesday for a dinner party on Friday. I was a little worried that it might go soggy on the top with the sour cream and lemon curd but it was perfect on the day. I like a strong lemon flavour so I added the zest of 3 and juice of 3. I baked for 5 mins longer than stated and left in the oven. It did crack but it was easily covered with the sour cream. This cheesecake is lovely. One of my favourites. Make sure you soften the lemon curd as it'll make it easier to swirl. I served with a little double cream and raspberries. It was beautiful.

hanny16's picture

I made this cheescake for the first time last night and it came out perfectly, which was lucky as I served it at my birthday dinner party. I added some grated fresh ginger to the digestive biscuits which tasted great. It is VERY rich though so don't have too big a slice! Will definately be making this again

pepperpotty1981's picture
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This cheesecake is absolutely delicious! I have made it 3 times now. Like many others have suggested, I used the rind of an extra lemon and also added an extra half a lemon juice. Everyone who has tried this has said how lovely it was. It's very creamy and not dry like some cheesecakes can be.
I don't have a food processor so the first time I made it I tried to use a blender to break up the biscuits instead but it didn't work very well. Instead, I put the biscuits in a food bag and bashed them with a meat hammer. This will work better if you do this before you mix them with the melted butter. You can also use a rolling pin to bash them with.
Once you've done the biscuit base it really is very easy. Everything just goes in to the bowl together and then whisked up. Like many others I found that it took a bit longer to cook. It really is worth keeping it in the oven to cool if you can as this stops it from cracking.
I am definitely going to make this again.

glengracie's picture
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I took note of a few of the previous comments & used the zest of three & juice of two lemons Also used Fox's stem ginger oat biscuits rather than ginger nut biscuits with higher fat content I left in the oven until totally cold & there was a very small split (1") which was easily covered with the sour cream & lemon curd Made the day before just adding topping & fresh raspberries before serving The resulting cheesecake was AMAZING Everybody wanted the recipe & all was eaten up Will definitely become a favourite

c_feltham's picture

This was my first attempt at a baked cheesecake and after reading all the positive comments I thought it would be a good place to start. However mine did not come out so well, when it was finished it was very heavy to pick up and inside was solid, like rubber! i followed the recipe exactly so i'm not sure where I went wrong, anyone have any ideas?

angelaosei's picture

This was my first attempt at making a cheesecake. I followed the recipe exactly & it came out perfectly. There was a slight crack in it but nothing to worry about. I wasn't sure about adding soured cream to the top but it worked really well. Next time I make it, I will use more lemon juice & substitute half the digestives for ginger biscuits.

rionnagan's picture

My first ever attempt at making a baked cheesecake and it turned out perfectly, the recipe was easy to follow and it tasted fantastic. I always use a combination of ginger biscuits and digestives as the ginger goes better with the lemon.

calamity_janet's picture

Really great recipe, I made it as stated other than substituting ginger nut biscuits. I hadn't made a baked cheesecake before so found the difficult bit knowing whether it was done or not. I wouldn't describe mine as having a "uniform wobble" when I switched the oven off...it was firm at the outside but still with some wobble in the middle. But turned out to have a beautiful light texture and tasted lovely and fresh, have made it twice now and will return to this recipe again.

dylsuse's picture

This is a lovely cheesecake. Follow the recipe though! I wasted 2 lots of ingredients by trying to make a ginger version. Each time the base started dripping during cooking, which then started to smoke and this tainted the taste - as well as smoking out my kitchen! My only guess is that there was too much butter in the base when using ginger biscuits plus butter. This totally put me off when it came to finally eating the cheesecake which had worked!

Woody2585's picture

I have been using this recipe for about 18 months now and it will always be my go-to cheesecake recipe! Works a treat every time and always gets fantastic reviews. Lovely velvety texture, and with a little extra zest and juice added than advised, is really scrummy. I use ginger biscuits instead of digestives which works really nicely with the lemon! Really great recipe

Cuppy1's picture

Hope you don't mind my asking but how do you stop it from cracking. I read all the comments (looking for tips) tried yours by using ginger nuts with extra zest and juice. Left the cheesecake in the over to cool down BUT have still ended up with a great big crack down the middle, any idea what to do next time to prevent the crack??

Woody2585's picture

This happened to me too the first few times but from reading other comments I found that by just switching the oven off, once cooked, the slower cooling process seemed to stop it cracking. I guess it's the rapid temp change which may cause the cracking. Good luck!

aussiejen's picture

An easy and quick recipe for a crowd that makes the cook look good! I made it for 25 people and there was a scuffle for seconds. Substituting ginger nut biscuits for the digestives complimented the lemon flavours nicely. Just make sure you wash the lemons well before grating and leave the finished cheesecake in the oven if you don't want a large crack down the middle.

charlotte_joanne's picture

This was delicious! My OH did not like cheesecake until he tasted this and now asks for seconds! I followed others suggestions and added more lemon juice...in my opinion the extra lemon balanced out the creaminess perfectly. Will definitely be making again.

jemsban's picture

Wow amazing! I very loved and liked your site so much. I just crossed here and I got interested with this. Good job! Also I enjoyed reading the comments posted here. I had a great time. Thanks.

chuffa's picture

I made this cheesecake last year. It went down a great treat. I have tried other recipes of this from different sites, but her indoors says that this recipe is the best, so will be making it again soon. I did put lemon curd on top then chilled it and just before serving I sprinkled icing sugar on top and decorated it with a couple of mint leaves.

hogs's picture
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very nice cheesecake - i didnt bother with the sour cream and lemon curd on top last time but i mite try it for this sunday... i just decorated with raspberry coulis (homemade) and shavings of white chocolate. ive just noticed it can be frozen, thats very handy to know!! thanks

jeatay's picture

I've made this cheesecake before and thought it could be frozen but I can't see where it tells you that - can you help

residualspirit's picture

I added fresh ginger to the base mix and thought it could do with a lil more lemonfor our tastes next time other than that a first class recipe ty!

karengould's picture
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Needs much much more lemon - I used 4 lemon zest and 2 lemon juice, and still was not enough! quite indulgent, so only need tiny slice. Best recipe for lemon or lime pud is biscuit base as normal with can condensed milk 1/2 pt double cream whisk with electric whisk and when lemon or lime juice added- it will thicken. Delicious and only takes 5-10 mins to make!

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