Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(123 ratings)

Prep: 10 mins Cook: 40 mins Plus chilling


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
Save to My Good Food
Please sign in or register to save recipes.


  • 225g digestive biscuit
  • 100g butter, melted



    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



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

  • zest 3 lemons, juice of 1



    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)



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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
henrytic's picture
24th Nov, 2016
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
25th Nov, 2016
I have just checked this in the oven and making the base lining deeper has stopped the butter from leaking out during cooking.
12th Nov, 2016
Absolutely delicious!! And I made it without the topping!
24th Sep, 2016
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.
26th Aug, 2017
This is a firm family favourite, easy to cook. I make it the day before and top with the sour cream and lemon curd just before serving.
2nd Sep, 2016
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.
jayne b
25th Aug, 2016
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.
20th Jun, 2016
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.
coolberry123's picture
26th Apr, 2016
it looks really gooooood
25th Sep, 2015
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.).


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.