Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(93 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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…

Compare prices

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


  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.

Ads by Google

Comments, questions and tips

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

Comments (128)

glennie9's picture

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.