Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(75 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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sdellow's picture
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Tasted lovely but was overcooked so I would turn the oven down a bit and probably cook for 30 minutes or less next time. however some reviewers have said they needed to cook it for longer, so probably depends on your oven.

sozzie's picture
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After years of trying to make a decent lemon cheesecake, this recipe actually worked!

As I don't eat eggs, I substituted the eggs with a product called 'No Egg' and it worked perfectly. I made this for Christmas and got lots of compliments from our guests! I popped the biscuit base in the freezer to expediate the process - all in all a very easy to make cheesecake too so is ideal as a last minute pudding .

zoestabler's picture
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I like it extra lemony so i would add the juice of 2 lemons and the rind of 4 next time. Don't be tempted to cook for longer it doesn't look like it is cooked enough but it is.

annerieke's picture
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Made for christmas as pudding - everybody raved about it! It's a heavy cake though, so it was a bit much after a big christmas dinner. This one is always good though!

rileywoo's picture
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Just to add - I made again yesterday (2 in fact) using limes instead of lemons and my personal opinion isl it tastes even better.

One question - how do I prevent it from cracking please?

rileywoo's picture
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Made this for the weekend and it went down a storm. The only thing I would do is double up on the biscuit base as there is far more filling than base. Will be making it for Christmas day for those who don't want Christmas pudding.

mollsprings's picture
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Made this cheesecake for a special lunch today, hoping that there
would be some left over for a treat at supper this evening but no
such luck! - everybody wanted a second helping! Followed the
recipe exactly but added the juice of an extra lemon.

sammarlowuk's picture
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This cheesecake is lemon luscious indeed! I followed the advice here and used light cream cheese, and light sour cream, and it didn't affect the taste of the texture. It was really rich and the texture was fantastic. I used home made lemon butter and it was runny enough to swirl easily. I didn't have any raspberries so used strawberries instead but I reckon blueberries would also work well. I've made lots of cheesecakes but my husband has decided this is his all time favourite! High praise indeed! Check it out on my blog http://www.theannoyedthyroid.com/2012/09/28/luscious-lemon-baked-cheesec...

nichopkins's picture
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I've made this a few times now and been told its the best cheesecake in the world! Its so easy to make and really tasty. I always use the zest of 4 lemons and the juice of 2. Have tried it with reduced fat soft cheese and it does make it a bit lighter. Also, you can substitute the digestive biscuits with ginger biscuits - goes a treat with the lemon! :o)

rionnagan's picture

My first ever baked cheese cake, everyone enjoyed it. It looked fantastic when finished. I will definately be making it again. It tasted even better the day after.

hannieb's picture
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I have made this a few times and it always goes down a storm. It is really very important to leave the cheesecake in the oven until totally cool!

chez-ray's picture
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Absolutely fabulous cheesecake. Easy and quick to make. I added more lemon zest to enhance the lemon flavour. I thought double cream would be a bit too much so I served it with creme fraiche which I thought worked very well. I will certainly make it again.

sperky1971's picture

Made this for dessert round at a friends house ... easy, quick, simple and DELICIOUS!

lizzafezza's picture
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Fab recipe, really quick and easy and the end result was gorgeous. I used the zest of 3 lemons and the juice of 2 after reading some of the comments and it was perfect. I also warmed the lemon curd slightly so that it swirled easily on the top. I was a bit skeptical about the sour cream but I needn't have been. All my guest polished it off. Will defo make again.

psixer's picture
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I substituted a third of the digestive base with ginger bicuits and added the zest of a lime to the filling mix. it tasted fantastic and i'm going out to buy the ingredients to make again.
Wish i had read the bit about freezing as i couldn't eat it all.
Quite rich but well worth it

nickim's picture
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Absolutely delicious, I will definitely be making this one again.

carla12's picture
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yummy! left out sour cream & mixed lemon curd with some lemon juice for topping,nice & tangy

liznaylor5's picture
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I made this for a Mother's Day celebration and it went down very well indeed. I forgot to put the raspberries on the top but it didn't really need them. I served it with some pouring cream or creme fraiche (for those who wanted to pretend to be healthy!!)

Delicious!!

chandleram's picture

Made this last night for a dinner party - just one word really SENSATIONAL.

vanessaross's picture
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This cheesecake was delicious! I used the zest of 5 med/large lemons and one small lime, definitely not lemony enough just using 3. I also used 200g caster sugar and it was perfect. Makes a very large cheesecake would be perfect for a party or large gathering.

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