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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josie_gander's picture

I made this as an orange and ginger cheesecake, using crushed ginger nut biscuits instead of digestives, orange juice/rind instead of lemon and topped it with an orange and ginger conserve instead of lemon curd. Delicious!! Following comments on this noticeboard, I used light cream cheese (30% less fat), half fat mascapone and half fat sour cream. As such, it was not overly rich. I also used a lot more juice (rind of three oranges and juice of 2 1/2 oranges). Despite its runnier consistency when going in the oven, it set beautifully and it tasted wonderfully of orange. My guests liked it so much that they took a big slice home with them. Bear in mind...this makes a BIG cheesecake!

kendalwood12's picture
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Made this cheesecake for my mum-in-law's birthday lunch. It went down a storm! It is rich and you only need a small slice but it was delicious. Cooked in the time recommended to perfection. Try it, you'll like it.

felicityhm's picture
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I've made this cheesecake twice and it's delicious. Everyone has loved it and gone for seconds.

I've given it 4 stars as like many people, I think the recipe should call for more lemons (I use the zest of 4 and juice of 2). But adding that amount means the flavour really comes through!

sia_lock's picture
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Yummy, made this for our new years eve party. It disappeared straight away. Definitely making it again!

baldrych's picture

I have a feeling that there always will be a cheesecake made from this recipe residing on the top shelf in my fridge.

mian8910's picture
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Delicious!!!! I also did use more lemons as it was mentioned before, and it was really nice and lemony, but it wasn't too bitter and all! Lovely cheesecake!!

krbcsaunders's picture
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Loved this cheesecake, easy to make and tasted
great. I would add more lemon juice and zest next time. It is a good recipe to feed a crowd. Yum!

roisinh's picture

I think this cheesecake should be renamed to Orgasmic lemon baked cheesecake. I have made this cake about 5 or 6 times and it always impresses. First time I ever had a slice, my friends and I were speechless it was so good. It never is quite as good as that first time, but it's still spectacular. You absolutely MUST make this. Great with boysenberries on top instead of raspberries. I have one cooking away in the oven right now - I'll make any excuse to make one!

pennypitstop's picture

I made this with a gluten free digestive biscuit base and a spoonful of gluten free flour in the mixture as I have coeliac disease. No one else noticed it was GF! I also used low fat cream cheese and half-fat creme fraiche instead of soured cream to try and kid myself it would be lower calories! It was delicious.

solarcorona's picture
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Loved it! Added the juice of half a lemon extra and a bit more zest. The lemon curd and soured cream on top gave it that little bit extra.

amber2010's picture
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Im addicted to this- only for those who love a tangy cheesecake.

Definitely needed more than 3 lemons- I had 4 plus a lime too.

I wont go into how many slices I had....but boy was it worth it!

muffinface's picture

has anyone tried to make this in advance & freeze?

varaidzojulia's picture

wow is all i can say

yumyumlalala's picture

This was my first ever baked cheesecake and aside from some cracking to the top I got some fantastic feedback from everyone at work. Recipe was nice and simple and what was even better was that it actually looked like the picture provided. For me the juice of 1 lemon and the rind of 3 was lemony enough to please everyones tastebuds. Needless to say I'll be making it again. TY

cnpfriend's picture

made this with my son last week, was very dense, and not light like other cheesecakes i've made. Will stick to the ultimate new york cheesecake in future - far superior.

ladder5's picture
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i changed the topping for some low fat cream and kept the raspberries. Mum absolutely loved it.

henrybumwincle's picture

Me and my friend Philis, made this cheesecake but wen we cut into it it was runny on the inside, do u know what could have caused this? it tasted good tho so we would like to make it again. any advice would be greatly appreciated. on a side note, we didn't let it cool in the oven, we took it out wen it was still wobbly an let it cool then put it the fridge. thanks :)

cazful's picture
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I have just made this as a trial run for my dinner party next week ...... I was very impresses with it overrall as I am not grat at following recipes.

I struggled with swirling lemon curd into the sour cream, but having now read the comments I will warm through before next time.

Also my husband commented that the base could of been firmer!! I think he meant more of a cruncier taste, so will use hobnobs next tie I think.

ericaab's picture
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Have made this before for dinner parties and everyone who tried it begged for the recipe! Am making it again today for my parents-in-law as mum loves cheesecake and this is absolutely foolproof!! I omit the sour cream and just add the lemon curd(Tesco's Finest is the best one I have found bar homemade) which is a fab way of serving up.

bellethomas's picture

I did an experiment with this recipe. I was to reduce the fat and increase the fibre so all in all make it healthier. In the end I ended up reducing the fat content by over 150g so it's worth doing!
Use: low fat soft cheese, low fat mascarpone, flora light instead of butter, Hovis digestives (less fat and more fibre), and yoghurt instead of sour cream. I used wholemeal flour too, but this does make the filling look slightly grainy but the taste was still great in comparison to the original recipe. For both recipes I do suggest adding more lemon zest just to make the lemon flavour stronger. Also the low fat and high fibre version does take about 10-15 longer in the oven than the original recipe! Hope this has helped,
be sure to make it though, it's yummy

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