Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(89 ratings)


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Cooking time

Prep: 10 mins Cook: 40 mins Plus chilling

Skill level



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

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  • 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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  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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Show comments
joanneflynn's picture

Very easy to make and really delicious.

ahmei's picture

This is my first trial to make cheesecake. I am sorry I m not sure if all 100g melted butter is used to mix with 225g digestive biscuits. Would anyone please help me?

Karin V's picture

Yes, mix all the butter with the biscuits. You're gonna get a crummy mix which you press into the bottom of a springform covering it all.

marcellabilsby's picture
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I have made quite a lot of cheesecakes over the years and this one is one I would go back to time and again. Reliable result and delicious. One of my favourites.

poldark's picture
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. I have made this twice and can honestly say it is so easy, quick and really delicious.
The first one turned out just perfect but I omitted the topping as it was a trial tasting for OH and myself. I portioned and froze the remainder and the cheesecake cake suffered no ill effects on defrosting up to 4 months later.
Unfortunately the second one (made for a large birthday party) developed 3 large cracks across the top as it cooled. I was a bit peeved at that but happily once the topping went on it wasn't noticeable, even when sliced. No left overs so guess you could say it went down well.I certainly received some positive feed back and recipe requests Although the recipe says 10 ptns I managed to get 20 out of mine. Well there were some other desserts on offer too. A recipe I shall be using a lot, thank you.

tashaberry's picture
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Never posted on here before but just wanted to add to the list of positive reviews - this is a great, simple and very impressive recipe. Made it for my baking club and they loved it! I too used half ginger biscuits and added a little more lemon (checked the taste of the mix before I poured onto the base to get the strength of the lemon correct) and it was perfect!

safariqueen's picture

This was quick, easy, and delicious. I used a thick Greek yogurt and a thick quite solid soft cream cheese, and it was not runny, or too lemony, or any of the things I had noticed from the comments. This is actually a great recipe and my guests thought I was marvelous for serving it! I set my oven at 180 instead of 100, and I used 70 grams of flour as I was worried about the "runny" remarks. I will definitely make this again soon.

janepearson's picture

This is the easiest and by far the best baked cheesecake ever. What can go wrong? A winner every time!

Lou15e's picture
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I've never attempted to make a baked cheesecake before but after making it I will certainly making this again! It was definitely luscious and so easy to make! I read reviews and used half digestives and ginger snaps and also didn't use as much sour cream or lemon curd as the recipe suggested. It got thumbs up in our house. Was wondering if anyone has used something else instead of lemons?

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 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??