Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(96 ratings)

Prep: 10 mins Cook: 40 mins Plus chilling


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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  • 225g digestive biscuit
  • 100g butter, melted



    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



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

  • zest 3 lemons, juice of 1



    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)



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


  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 (132)

sia_lock's picture

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

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

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

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

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

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

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

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

chipchop81's picture

I've never made a cheesecake before and found this recipe super easy! I followed the advice of others and added the zest of four lemons and the juice of two.
I found that with my oven, I had to cook for an hour & left it in the oven to rest as long as possible.
Lemon curd, sour cream and raspberries top it all off!

sevlow01's picture

Everyone who has tried this cheesecake has loved it. I made one to take to work this week and all of my colleagues have asked for the recipe. I use less butter in the biscuit base, add vanilla to the cheesecake and don't bother with the topping. I sometimes just put fresh friut on the top. Doesn't seem quite as naughty if you have fruit with it! Very easy to make but tastes like you spent ages making it.

karikari's picture

Great recipe, i added an extra lemon juice and it was just lemony enough. a really lovely creamy texture and quite easy to make, my first ever cheesecake!!


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