Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

By Barney Desmazery
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(110 ratings)
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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 eggs, 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.

  • Recipe Tip

    Tip

    To turn this tasty dessert into an orange or lime-flavoured cake, simply swap the zest and juice of lemon to that of your chosen citrus fruit.

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Comments, questions and tips

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Pebbles2731
10th Sep, 2017
Honestly..... for me not the best, too heavy
Nessa79
11th Jun, 2017
1.3
Two stars. Way too rich. Nice flavour ( I added extra zest & juice) & its easy to make, but half an hour after a small slice I felt quite uncomfortable. Try Silvena Rowe's baked cheesecake it's lovely.
Sceruibb
17th Apr, 2017
5.05
I made this cheesecake for the first time and it was a success with all of my family! It is now the family favourite! Lemon curd and clotted cream on the side is delicious.
stroud46
23rd Feb, 2017
This is delicious baked cheesecake I have made it many times. It's my sons favourite and so easy to make.
Karin66
10th Feb, 2017
5.05
Fabulous. So easy and came out beautifully. Tastes delicious and looks impressive. Made me feel like I could actually bake! I also used ginger biscuits which complement the lemon well. I had no issue with butter leakage, but I made the base the day before and refrigerated overnight. I wonder if that made a difference?
Nimkan
3rd Jan, 2017
5.05
I made this (for the first time) for our xmas dessert - and everyone LOVED it. There was only 8 of us, so I used an 18 inch tin, and measured 2/3 for each ingredient. I largely kept to the recipe, but added lots of fresh grated ginger to the base, which went really well. Strangely, I too had an issue of butter oozing out, but the base still tasted amazing, so no issue. Problem with most home made cheesecakes, is that its TOO heavy. The lemon in here really breaks up the cake. TIP: I also used low fat soft cheese, which may have contributed to the cake feeling 'lighter'
R knight
25th Nov, 2016
Really enjoyed making this my first ever cheesecake. Delicious
henrytic's picture
henrytic
24th Nov, 2016
5.05
I made this to follow a family Sunday lunch and it went down very well. I too had the problem with the butter seeping out. Going to make it this weekend to complement a cheese and wine night with the girls. Will make the lining a little deeper to see if that helps.
henrytic's picture
henrytic
25th Nov, 2016
5.05
I have just checked this in the oven and making the base lining deeper has stopped the butter from leaking out during cooking.
ofirth
12th Nov, 2016
5.05
Absolutely delicious!! And I made it without the topping!

Pages

brownberrie
4th Sep, 2017
does anyone know can you freeze this please?
goodfoodteam's picture
goodfoodteam
6th Sep, 2017
Thanks for your question. Our freezer information appears above the nutritional information at the top of the recipe, where applicable. In this cake the cheesecake can be frozen once baked but before it is decorated.
Nessa68
17th Aug, 2017
Hello, I have made this before and loved it! I want to make 4 for a party next weekend. Can I get away with cooking 4 in the over at the same time? Short for time and the waiting with the oven open at the end will make this impossible.
goodfoodteam's picture
goodfoodteam
17th Aug, 2017
Thanks for your question. The answer is yes, if your oven is big enough! However, ideally they should all go on the middle shelf as otherwise they may cook at different times. If not, carefully swap them round halfway through cooking. It may be a little tricky to get them all cooked to perfection but as long as none of them are undercooked, you can disguise any cracking with the topping.
Nessa68
24th Aug, 2017
Great, thank you.
c_feltham
31st Mar, 2014
This was my first attempt at making a cheesecake and having read all the positive comments decided to give it a go, however it didn't turn out very well, when finished it was very heavy to pick up and inside was solid, almost like rubber, I followed the recipe exactly so do not understand why this happened, any ideas?
c_feltham
31st Mar, 2014
This is the first cheesecake I have attempted and the comments were so positive I thought I couldn't go wrong however when I had finished it it was very heavy to pick up and had gone solid inside, in fact it was like rubber. I was really disappointed! I followed the recipe so any ideas why this happened?
frillz
23rd Jan, 2016
I've never made a baked cheesecake before, but put a roasting dish of hot water underneath the shelf the cheesecake sat on in the oven, then, as I have a range cooker, put the cheesecake in the warming drawer to finish setting and cooling. It didn't crack at all. I only used half the flour and I substituted the lemon curd on top with passionfruit curd. Served with passionfruit coulis and some bitter chocolate icecream it was extremely well received.
bali787
29th Jul, 2015
me and my friend have made this and the first time we tried it we disliked the sour cream on top and don't think it is appropriate for this recipe and the cheesecake should be left without any toppings! We also think it has more of a cake like texture rather than a cheesecake.