Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

By Barney Desmazery
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(147 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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Steve74
24th Mar, 2019
5.05
I followed the recipe exactly and it turned out exactly like the picture. Putting the raspberries on the top did enhance the look of it for when you have guests. Followed others advice and made sure I lined base of the tin with deep sides so had no butter leakage. Everybody thought the cheesecake was delicious. I would make this again
trishagreen
17th Mar, 2019
3.05
This is a very easy recipe and it looks fantastic, no cracked top, an even bake, but personally, far too rich for me. I cut the thinnest slice, but I think the mascarpone addition just makes it too thick. I added an extra lemon’s worth of juice, but I’d have preferred more. It makes a big cheesecake! Would be great for a party, but sliced into very thin pieces.
julietc's picture
julietc
4th Aug, 2018
5.05
I love this recipe it was lovely and light. First time it cracked on the top but this was rectified by the sour cream and lemon curd and raspberries decoration. Sour cream sounds strange but it really complements it. Will try again today with a mixture of ginger biscuits and digestive. I froze mine a week before the party and defrosted to decorate successfully. Best compliment of all was where did you buy it from its lovely!!
squiggle123
29th Jun, 2018
5.05
This was amazing! It was the easiest cheesecake to make, I was worried it wouldn’t set and so I left it in the oven for another five minutes - then it started to develop a crack so I wouldn’t do it again! When topping with the lemon curd, I warmed the lemon curd, piped it in circles then used a cocktail stick to draw lines from the centre, to look like a spiders web. It had many positive comments and tasted divine.
ilenia
2nd Feb, 2018
5.05
I loved it! It's very rich and creamy with a crunchy bottom and as much (or little) lemon curd as you fancy. I see people here had an isue with leaking butter, but I had no problem with that (surprisingly, because it's usually my problem with biscuit bases).
Francesca Vucevic's picture
Francesca Vucevic
31st Jan, 2018
4.05
Made this last night - was a massive hit! Super easy and quick to do but looked very impressive on the plate. I too had an issue with the butter leaking out the bottom during the bake, next time i'd probably just add more biscuit rather than reduce the amount of butter as my family love a thick cheesecake base! Would definitely make again :)
Benn Tilby's picture
Benn Tilby
20th Jan, 2018
1.05
I just cooked this. Way too floury, and all the egg white gives it a gelationous rather than creamy texture. I am annoyed at this website as I have wasted several pounds I dont really have on all the cream cheese for this recipe, and it just tasted like factory made stodge.
Pebbles2731
10th Sep, 2017
Honestly..... for me not the best, too heavy
Nessa79
11th Jun, 2017
2.05
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.

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ElleWhy
18th Aug, 2018
4.05
Tasted delicious, but the filling of mine split down the middle. Any ideas how to stop this?
goodfoodteam's picture
goodfoodteam
19th Aug, 2018
Thanks for your question. Sometimes this type of cheesecake will split if the oven is too hot or the filling is cooked too long before turning off the oven. We hope that helps in future.
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?
Elbiebake
1st Jul, 2018
5.05
This is a FANTASTIC recipe. Two tips though 1. Really grease the outside of the tin, then when the cake is cooling in the oven it will help not to split the top if the edges come away from the sides easier. 2. Dont over whisk the cake mix, just mix and stop when everything is nicely combined. Again, if you create a lot of bubbles, when the cake cools in the oven, the bubbles will pop and the top will split.
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.
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