Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(86 ratings)

By

Magazine subscription – 3 issues for £3

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
Save to My Good Food

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)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

gaokeeffe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this today for the girls in the book club. Everyone enjoyed it, some even had seconds. Next time I'll make it a day ahead, so it has time to cool down without rushing. I used 4 lemons & juice of 2, reduced fat cheeses, gluten & wheat free flour & gluten free ginger cookies. Will do again, may even use ginger nuts or digestives next time :-)

sdellow's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips