Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(96 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

    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
    Eggs

    Egg

    egg

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

  • zest 3 lemons, juice of 1
    Lemon

    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)
    Raspberries

    Raspberry

    ras-beh-ree

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

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 (132)

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.

shallett's picture
4

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
4

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
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
4

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!

emmalouisejohnston's picture
5

Opps I meant to say zest of 4 lemons!!

emmalouisejohnston's picture
5

A thoroughly delicious & easy to make cheesecake. Made it last weekend for a dinner party & it went down a storm. Best cheesecake ever!!! ( comments from the other guests!!) I added the rind of 4 lemons which was perfect & topped with lots of raspberry's & blueberry's...yummy yummy yummy!!!!

ljwatkins's picture

Made this on a Saturday for Sunday lunch pudding...very easy. I tasted the mixture before baking and added more lemon juice. The top split which I think was due to me overcooking it slightly but the topping disguised this completely. It was lovely and will definitely make again.

littlerhoden's picture

Really delicious. Struggled a bit with drizzling the lemon curd but it was well worth it. Made it for the first time for friends and then portioned the rest and froze. It tastes just as good after thawing.

kittydowner's picture
5

It's a good and simple recipe indeed! I saw others' comments so used 3 lemons' zest and 2 limes' zest, juice of 2 lemon. I, too, added ground almond to the biscuit base and also a pinch of nutmeg and cinnimon. I used fully cream cheese and still it tasted very light. I didn't have enough time to leave the cake in the oven to cool down completely so there were cracks on top but I covered it up with the sour cream topping. I mixed in 3 tbsp of lemon curd into the sour cream and then added another 2-3 tbsp on top once the cream was spread on top of cake. It looked great and tasted cream. Great for summer. Will make it again for sure.

LuluLolly's picture
4

This is an excellent recipe but I wish I'd read all the comments before baking it because I agree that it's not lemony enough. I also found the lemon curd difficult to "swirl over the top" and will warm it up a bit next time. A lovely texture and definitely one for our Favourites folder.

mandygoodfood's picture
4

Made this for a group of friends - everyone loved it and had seconds. Thought it could do with a bit more lemon, but it tasted good as it was, probably tasted even better the day after making it and was so easy to make.

nebarigirl's picture

This cheesecake was easy to make and totally fabulous. My husband thought it wasn't sweet enough but everyone else loved it. Will definately be making it again. Looking forward to experimenting with different toppings.

silnarnin's picture
5

Easy to do and delicious. I've done it twice and it's always a winner.

juliehill99's picture
5

Never made a cheesecke before and this was really easy.
Very impresive looking when finished.
I used 4 lemon zest and 2 lemon juice as suggested and it was just right

sarahbyfield's picture

Yummy! I have made this a few times now and it is a real hit with family & friends. I add the zest of an extra lemon to make it a bit more lemony. Highly recommended.

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