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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…

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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.

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Comments (128)

glennie9's picture
5

This chesecake was a SHOW STOPPER I made it for Easter lunch and again on christmas day. Deff one of our family favourites.

arhg85's picture
4

Good thing I read all the comments before making the cheesecake. I will add more zest and juice, but it sounds easy enough! I will be making it tomorrow for a quiet New Year's dinner with the boyfriend :)

janfoweraker's picture
4

I have made this as per recipe but decided to swap digestive biscuits for ginger, goes really well with the lemon flavour. This one's for the freezer for christmas.

lydiasimmons's picture

I made this for dessert at my mums house but everyone was too impatient to wait for it to cool in the oven so we had to eat it warm *sigh* We thought it was plenty lemony enough with just the zest of 3 lemons. I never got to try it cold as my sister stole it all and took it home with her :-( but from what I got to taste it was the best cheesecake I've made (I've made three others from this site previously). Will definitely make again, but a day or two ahead next time!

jw220406's picture
5

This is really yummy, used low fat fromage frais, and only 1 lemon zest, juice of 2 lemons, did not do the topping (keeps down calories). Very light and melt in the mouth. I was glad I stood it on a baking tray as the butter melted out of the biscuit base. It took about 55 mins. Will def do again

emmacoady's picture

I made this a family bbq and the whole lot disappeared very quickly. very simple and doesnt require a lot of effort. I only used one whole egg, plus an extra yolk and it was sufficient as I used large eggs. Will definately use this recipe again!

mossyshuggs's picture
4

This is definitely the nicest cheesecake I've made, and quite quick to put together, too. The kind of thing that turns a chat over coffee into an occasion.

ilovefood2010's picture
5

Very easy to make! My husband and I just can't stop eating it. (Forgot to look at how many servings it makes!) I actually put the rind and juice of two lemons in the cake. I can understand the comments left saying it wasn't lemony enough, but the lemon curd on top really does complement the overall flavour. Rather the having a cheesecake that is all lemon, the diiferent layers gives it different flavous, textures and sweetness' of lemon. We loved it!! It tasted even better the next day when it had chilled for longer in the fridge.

dutes8080's picture
5

Good desert, no problems making this although the top cracked in spite of being left in the oven to cool slowly. Decorated with mixed berries on top of the sour cream and lemon curd. One tip with the curd, I zapped it in a small pot in the microwave to make it a little runny which helped with the "swirling" through the sour cream. After resting in the fridge for ten minutes it regained its normal taste and characteristics.

kierasmom's picture
5

I didn't have digestive biscuits so used ginger snaps, was lovely. I also added an extra lemon's zest to make it a little more lemony.
I also made it a day in advance, as baked cheesecakes always tend to get better after a day in the fridge. And it made life easier because it was ready and I didn't have to worry about it on the day of the party.
It was a HUGE success from the youngest to the oldest person loved it. Will be saving this as a favourite and will definitely make it again.

paula22springfarm's picture
5

Really easy to make although I was worried it hadn't cooked enough and ended up leaving it in too long so that the outside was a bit brown. I cut it into 16 and most of it is now in the freezer so I hope the topping is reasonably edible when we get the slices out again.
A fine cheesecake

nasusg's picture
5

I have tried this delicious cheesecke several times.Once i added fresh blueberries and yesterday i made it as a desert for easter lunch.This time i added the juice of 2 lemons instead of 1 and i baked it in a 28cm cake tin.You wll need more biscuits for the base.

lancreations's picture
5

I love this recipe as does everyone that has tasted it, everytime I've made it. So easy. I have used different toppings every time.
Did'nt have enough mascopone one time, so I used a bit of fresh cream to make it up. Turned out devine. Will always make this one.

cazmoss24's picture
5

Made this when all the family came for Sunday Lunch. Easy 10 portions. Fresh tasting and not too heavy after a roast dinner. Very easy to make. Will try again.

frankycars's picture

this was so easy and delicious. we definately got more than 10 slices out of it,nearer 15! great dessert for dinners with big groups.

spadbury's picture

I used the zest of four lemons and the juice of 2 and half lemons. I also added some of the lemon curd to the soured cream, as well as drizzling it on top! Furthermore, i used ginger snap biscuits instead of digestives! It was amazing!!

cdonovan's picture
4

This was my first attempt at a baked cheesecake and it was incredibly easy to make. I personally like my lemons so I would probably add another lemon zest and juice just to give it a bit more zing. I left out the raspberries because I didnt have any to hand but it was a beautiful cheesecake. Surprisingly light!

beccyw1987's picture
5

easy looks great

dobbers's picture

I've made this recipe several times and it is sooo easy! It cannot fail. Although the ingredients are quite rich it always tastes very light and creamy with a sharp lemony zing to it too. It is absolutely delicious. My son, who is 9, alway helps me make it, he could virtually do it himself - could'nt be simpler. I have tried it with a "light" cream cheese and it still worked out just as well - although it took slightly longer to bake.

doreenparker's picture
5

Very easy to make and very delicious. All the family thoroughly enjoyed it. Will make again for sure.

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