Luscious lemon baked cheesecake

Very easy and delicious, would definitely make it again. I used some other people's tips and used ginger biscuits for the base and only put 80g of butter in but some still leaked out although the base was still delicious. I also put the zest of 4 lemons and the juice of 2 in and I would have liked it to be even more lemony but my boyfriend thought it was the perfect amount.

I've made this twice now and it's been absolutely delish both times. It's unbelievably easy but tastes really special, and as you can make it a day ahead it's perfect for a party. It is *immensely* rich and would easily serve 14 people, but if you can't finish it all on the day it freezes brilliantly in portions - we were still eating it a couple months later and it tasted just as good as on the day.

This cheesecake is truly delish, made twice now i don't bother withe the topping, it's quick and easy to put together, my hubby said he will never eat one from a shop again, this is just to nice not to make.

Excellent recipe. I made this cheesecake for a family party and followed the recipe exactly apart from an extra 5 minutes baking time. No problems at all and it tasted and looked absolutely great. I'm sure this is a dessert I will make regularly.

it looks really gooooood

Very nice chesecake,with a subtle flavour of lemon ( it doesn't taste acidic like some other lemon cake). It's very easy to make and looks impressive, especially if you pipe some whipped cream on top instead of the sour cream but it's not very light on the stomach so you'll want to cut small slices. I'm not sure 100g is quite right since half of it dripped out of the tin when in the oven ( luckily I had placed a tray on the bottom shelf just in case.).

Sooooo good...sour cream was still quite runny...added frosting sugar. Was perfect. Delicious!!

Very easy to make and really delicious.

This is my first trial to make cheesecake. I am sorry I m not sure if all 100g melted butter is used to mix with 225g digestive biscuits. Would anyone please help me?

I have made quite a lot of cheesecakes over the years and this one is one I would go back to time and again. Reliable result and delicious. One of my favourites.

. I have made this twice and can honestly say it is so easy, quick and really delicious.
The first one turned out just perfect but I omitted the topping as it was a trial tasting for OH and myself. I portioned and froze the remainder and the cheesecake cake suffered no ill effects on defrosting up to 4 months later.
Unfortunately the second one (made for a large birthday party) developed 3 large cracks across the top as it cooled. I was a bit peeved at that but happily once the topping went on it wasn't noticeable, even when sliced. No left overs so guess you could say it went down well.I certainly received some positive feed back and recipe requests Although the recipe says 10 ptns I managed to get 20 out of mine. Well there were some other desserts on offer too. A recipe I shall be using a lot, thank you.

Never posted on here before but just wanted to add to the list of positive reviews - this is a great, simple and very impressive recipe. Made it for my baking club and they loved it! I too used half ginger biscuits and added a little more lemon (checked the taste of the mix before I poured onto the base to get the strength of the lemon correct) and it was perfect!

This was quick, easy, and delicious. I used a thick Greek yogurt and a thick quite solid soft cream cheese, and it was not runny, or too lemony, or any of the things I had noticed from the comments. This is actually a great recipe and my guests thought I was marvelous for serving it! I set my oven at 180 instead of 100, and I used 70 grams of flour as I was worried about the "runny" remarks. I will definitely make this again soon.

This is the easiest and by far the best baked cheesecake ever. What can go wrong? A winner every time!

I've never attempted to make a baked cheesecake before but after making it I will certainly making this again! It was definitely luscious and so easy to make! I read reviews and used half digestives and ginger snaps and also didn't use as much sour cream or lemon curd as the recipe suggested. It got thumbs up in our house. Was wondering if anyone has used something else instead of lemons?

Made this Wednesday for a dinner party on Friday. I was a little worried that it might go soggy on the top with the sour cream and lemon curd but it was perfect on the day. I like a strong lemon flavour so I added the zest of 3 and juice of 3. I baked for 5 mins longer than stated and left in the oven. It did crack but it was easily covered with the sour cream. This cheesecake is lovely. One of my favourites. Make sure you soften the lemon curd as it'll make it easier to swirl. I served with a little double cream and raspberries. It was beautiful.

I made this cheescake for the first time last night and it came out perfectly, which was lucky as I served it at my birthday dinner party. I added some grated fresh ginger to the digestive biscuits which tasted great. It is VERY rich though so don't have too big a slice! Will definately be making this again

This cheesecake is absolutely delicious! I have made it 3 times now. Like many others have suggested, I used the rind of an extra lemon and also added an extra half a lemon juice. Everyone who has tried this has said how lovely it was. It's very creamy and not dry like some cheesecakes can be.
I don't have a food processor so the first time I made it I tried to use a blender to break up the biscuits instead but it didn't work very well. Instead, I put the biscuits in a food bag and bashed them with a meat hammer. This will work better if you do this before you mix them with the melted butter. You can also use a rolling pin to bash them with.
Once you've done the biscuit base it really is very easy. Everything just goes in to the bowl together and then whisked up. Like many others I found that it took a bit longer to cook. It really is worth keeping it in the oven to cool if you can as this stops it from cracking.
I am definitely going to make this again.

I took note of a few of the previous comments & used the zest of three & juice of two lemons Also used Fox's stem ginger oat biscuits rather than ginger nut biscuits with higher fat content I left in the oven until totally cold & there was a very small split (1") which was easily covered with the sour cream & lemon curd Made the day before just adding topping & fresh raspberries before serving The resulting cheesecake was AMAZING Everybody wanted the recipe & all was eaten up Will definitely become a favourite