Luscious lemon baked cheesecake

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• Roisin

  30 September 2011

  Roisin commented on this recipe

  I think this cheesecake should be renamed to Orgasmic lemon baked cheesecake. I have made this cake about 5 or 6 times and it always impresses. First time I ever had a slice, my friends and I were speechless it was so good. It never is quite as good as that first time, but it's still spectacular. You absolutely MUST make this. Great with boysenberries on top instead of raspberries. I have one cooking away in the oven right now - I'll make any excuse to make one!

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• Barbara Saunders

  24 October 2011

  Barbara Saunders rated and commented on this recipe

  

  Loved this cheesecake, easy to make and tasted great. I would add more lemon juice and zest next time. It is a good recipe to feed a crowd. Yum!

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• Mian8910

  02 November 2011

  Mian8910 rated and commented on this recipe

  

  Delicious!!!! I also did use more lemons as it was mentioned before, and it was really nice and lemony, but it wasn't too bitter and all! Lovely cheesecake!!

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• Baldrych

  06 November 2011

  Baldrych commented on this recipe

  I have a feeling that there always will be a cheesecake made from this recipe residing on the top shelf in my fridge.

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• Lockers!

  04 January 2012

  Lockers! rated and commented on this recipe

  

  Yummy, made this for our new years eve party. It disappeared straight away. Definitely making it again!

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• Felicityhm

  12 January 2012

  Felicityhm rated and commented on this recipe

  

  I've made this cheesecake twice and it's delicious. Everyone has loved it and gone for seconds. I've given it 4 stars as like many people, I think the recipe should call for more lemons (I use the zest of 4 and juice of 2). But adding that amount means the flavour really comes through!

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• CoastalKaz

  24 January 2012

  CoastalKaz rated and commented on this recipe

  

  Made this cheesecake for my mum-in-law's birthday lunch. It went down a storm! It is rich and you only need a small slice but it was delicious. Cooked in the time recommended to perfection. Try it, you'll like it.

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• goosey

  27 January 2012

  goosey commented on this recipe

  I made this as an orange and ginger cheesecake, using crushed ginger nut biscuits instead of digestives, orange juice/rind instead of lemon and topped it with an orange and ginger conserve instead of lemon curd. Delicious!! Following comments on this noticeboard, I used light cream cheese (30% less fat), half fat mascapone and half fat sour cream. As such, it was not overly rich. I also used a lot more juice (rind of three oranges and juice of 2 1/2 oranges). Despite its runnier consistency when going in the oven, it set beautifully and it tasted wonderfully of orange. My guests liked it so much that they took a big slice home with them. Bear in mind...this makes a BIG cheesecake!

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• Vanessa

  29 January 2012

  Vanessa rated and commented on this recipe

  

  This cheesecake was delicious! I used the zest of 5 med/large lemons and one small lime, definitely not lemony enough just using 3. I also used 200g caster sugar and it was perfect. Makes a very large cheesecake would be perfect for a party or large gathering.

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• Alichands

  04 March 2012

  Alichands commented on this recipe

  Made this last night for a dinner party - just one word really SENSATIONAL.

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• Lizznaylor

  18 March 2012

  Lizznaylor rated and commented on this recipe

  

  I made this for a Mother's Day celebration and it went down very well indeed. I forgot to put the raspberries on the top but it didn't really need them. I served it with some pouring cream or creme fraiche (for those who wanted to pretend to be healthy!!) Delicious!!

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• BARBARA

  01 April 2012

  BARBARA rated this recipe

  

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• dollydaydream

  02 April 2012

  dollydaydream rated and commented on this recipe

  

  yummy! left out sour cream & mixed lemon curd with some lemon juice for topping,nice & tangy

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• Noodles

  23 May 2012

  Noodles rated and commented on this recipe

  

  Absolutely delicious, I will definitely be making this one again.

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• PAUL S

  08 June 2012

  PAUL S rated and commented on this recipe

  

  I substituted a third of the digestive base with ginger bicuits and added the zest of a lime to the filling mix. it tasted fantastic and i'm going out to buy the ingredients to make again. Wish i had read the bit about freezing as i couldn't eat it all. Quite rich but well worth it

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• Lynsey

  19 June 2012

  Lynsey rated and commented on this recipe

  

  Fab recipe, really quick and easy and the end result was gorgeous. I used the zest of 3 lemons and the juice of 2 after reading some of the comments and it was perfect. I also warmed the lemon curd slightly so that it swirled easily on the top. I was a bit skeptical about the sour cream but I needn't have been. All my guest polished it off. Will defo make again.

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• sperky1971

  30 June 2012

  sperky1971 commented on this recipe

  Made this for dessert round at a friends house ... easy, quick, simple and DELICIOUS!

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• Raymond B

  27 July 2012

  Raymond B rated and commented on this recipe

  

  Absolutely fabulous cheesecake. Easy and quick to make. I added more lemon zest to enhance the lemon flavour. I thought double cream would be a bit too much so I served it with creme fraiche which I thought worked very well. I will certainly make it again.

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• hannieb

  01 August 2012

  hannieb rated and commented on this recipe

  

  I have made this a few times and it always goes down a storm. It is really very important to leave the cheesecake in the oven until totally cool!

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• wenkat

  19 August 2012

  wenkat rated and commented on this recipe

  

  My first ever baked cheese cake, everyone enjoyed it. It looked fantastic when finished. I will definately be making it again. It tasted even better the day after.

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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)

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Can be frozen baked but undecorated

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)

PER SERVING

705 kcalories, protein 7g, carbohydrate 43g, fat 57 g, saturated fat 34g, fibre 0g, sugar 25g, salt 1.08 g

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