Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(98 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 (136)

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!!

whellad's picture

I made this last weekend. A truly uncscious dessert. I used cornflour instead of normal flour - it makes it smoother I find.
I also used the zest and juice of 4 lemons and the zing was perfect.
Didn't bother with the cream topping, just put a layer of lemon curd over the whole top.
It was a roaring success, and will be made again for certain.

kcroft1's picture

I made this for friends, they loved it. Wasn't sure about putting soured cream on top but did it anyway it was delicious.

freya99's picture

Best cheesecake recipe ever. Turns out perfect everytime. Son doesnt like sour cream, so I leave off the topping, and stir lemon curd into creme fraiche so serve as a sauce on the side.

mcquaid's picture

This is a gorgeous dessert! Everyone loves it even those who "don't do dessert" (!) or say they don't like cheesecake. They always try a little slice and come back for seconds. Its also really easy so I have often made it for large family gatherings when I want to make two puds to give people a choice as it can be made ahead of time. It travels really well too if you leave it in the tin and take the toppings separately. If you have trouble swirling the lemon curd try putting it in a bowl and beating it with a fork before dotting it over and swirling it around.

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.


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