Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(93 ratings)

Prep: 10 mins Cook: 40 mins Plus chilling

Easy

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

  • Can be frozen baked but undecorated

Nutrition: per serving

  • kcal705
  • fat57g
  • saturates34g
  • carbs43g
  • sugars25g
  • fibre0g
  • protein7g
  • salt1.08g
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Ingredients

  • 225g digestive biscuit
  • 100g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g tub mascarpone
  • 600g soft cheese
  • 2 egg, plus 2 yolks

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest 3 lemons, juice of 1

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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)

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

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.

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Comments (129)

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
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
4

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
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
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
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
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
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
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
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.

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