Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(86 ratings)

By

Magazine subscription – 3 issues for £3

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
Save to My Good Food

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)

Compare prices

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

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

Ads by Google

Comments, questions and tips

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

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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

shallett's picture
  • 1
  • 2
  • 3
  • 4
  • 5

As suggested does need more lemon, topping is lovely though, did as others suggested and mixed some lemon curd in the sour cream and swirled more on top. Don't skip the cooling in the oven stage...I tried to rush it and take it out too soon and splits appeared!

claireparnell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was very nice. I used lower fat mascarpone, soft cheese and even low fat digestives so that it was 'only' 500 calories a slice instead of 700!!!! Only criticism was it was not lemony enough so perhaps add extra lemon rind. Otherwise no complaints at all.

lancreations's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe because it's so easy and the result is always good. I have tried it many times and everyone loves it. I never use the same topping twice. I have used fresh strawberries, chocolate and even tinned peaches. Always a winner.

bo1mulder2's picture

this is not the old lady.... ha ha. this is her young gorgious daughter.. anyway she doesnt cook anymore she is infirmed and doesnt know the difference between a tsp and a tbs. Anyway, i have made this several times and it is "as Guy would say, MONEY' i love Gordon Ramsey and HELLS KITCHEN, He ROCKS!!! So thanks, once I translated the recipe It was a piece of cake, Cheesecake that is... PS. I use Graham crackers with brown sugar and butter and bake it for 12 minutes. Make the cheesecake ane when it is done baking I put in in the freezer, Viola, perfect

elmalouie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make, looked very impressive, really tasty although i added extra lemon juice as suggested and still felt it needed a little more!
As not everyone was keen on the idea of the soured cream and i had half fat which isnt so thick, i spread a thin layer of lemon curd ontop, made a blueberry compote and served a slice of cheescake drizzled with blueberry compote and a blob of sour cream on the side for those who wanted it! Went down very well!

Pages

Questions

Tips