Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(119 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
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  • 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.

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Comments, questions and tips

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1st Sep, 2015
Sooooo good...sour cream was still quite runny...added frosting sugar. Was perfect. Delicious!!
21st Jun, 2015
Very easy to make and really delicious.
24th Apr, 2015
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?
Karin V's picture
Karin V
18th Jul, 2015
Yes, mix all the butter with the biscuits. You're gonna get a crummy mix which you press into the bottom of a springform covering it all.
13th Apr, 2015
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.
24th Feb, 2015
. 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.
12th Feb, 2015
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!
10th Jan, 2015
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.
3rd Jan, 2015
This is the easiest and by far the best baked cheesecake ever. What can go wrong? A winner every time!
2nd Jan, 2015
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?


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