Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(96 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 egg, 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (132)

annerieke's picture

Made for christmas as pudding - everybody raved about it! It's a heavy cake though, so it was a bit much after a big christmas dinner. This one is always good though!

rileywoo's picture

Just to add - I made again yesterday (2 in fact) using limes instead of lemons and my personal opinion isl it tastes even better.

One question - how do I prevent it from cracking please?

rileywoo's picture

Made this for the weekend and it went down a storm. The only thing I would do is double up on the biscuit base as there is far more filling than base. Will be making it for Christmas day for those who don't want Christmas pudding.

mollsprings's picture

Made this cheesecake for a special lunch today, hoping that there
would be some left over for a treat at supper this evening but no
such luck! - everybody wanted a second helping! Followed the
recipe exactly but added the juice of an extra lemon.

sammarlowuk's picture

This cheesecake is lemon luscious indeed! I followed the advice here and used light cream cheese, and light sour cream, and it didn't affect the taste of the texture. It was really rich and the texture was fantastic. I used home made lemon butter and it was runny enough to swirl easily. I didn't have any raspberries so used strawberries instead but I reckon blueberries would also work well. I've made lots of cheesecakes but my husband has decided this is his all time favourite! High praise indeed! Check it out on my blog

nichopkins's picture

I've made this a few times now and been told its the best cheesecake in the world! Its so easy to make and really tasty. I always use the zest of 4 lemons and the juice of 2. Have tried it with reduced fat soft cheese and it does make it a bit lighter. Also, you can substitute the digestive biscuits with ginger biscuits - goes a treat with the lemon! :o)

rionnagan's picture

My first ever baked cheese cake, everyone enjoyed it. It looked fantastic when finished. I will definately be making it again. It tasted even better the day after.

hannieb's picture

I have made this a few times and it always goes down a storm. It is really very important to leave the cheesecake in the oven until totally cool!

chez-ray's picture

Absolutely fabulous cheesecake. Easy and quick to make. I added more lemon zest to enhance the lemon flavour. I thought double cream would be a bit too much so I served it with creme fraiche which I thought worked very well. I will certainly make it again.

sperky1971's picture

Made this for dessert round at a friends house ... easy, quick, simple and DELICIOUS!

lizzafezza's picture

Fab recipe, really quick and easy and the end result was gorgeous. I used the zest of 3 lemons and the juice of 2 after reading some of the comments and it was perfect. I also warmed the lemon curd slightly so that it swirled easily on the top. I was a bit skeptical about the sour cream but I needn't have been. All my guest polished it off. Will defo make again.

psixer's picture

I substituted a third of the digestive base with ginger bicuits and added the zest of a lime to the filling mix. it tasted fantastic and i'm going out to buy the ingredients to make again.
Wish i had read the bit about freezing as i couldn't eat it all.
Quite rich but well worth it

nickim's picture

Absolutely delicious, I will definitely be making this one again.

carla12's picture

yummy! left out sour cream & mixed lemon curd with some lemon juice for topping,nice & tangy

liznaylor5's picture

I made this for a Mother's Day celebration and it went down very well indeed. I forgot to put the raspberries on the top but it didn't really need them. I served it with some pouring cream or creme fraiche (for those who wanted to pretend to be healthy!!)


chandleram's picture

Made this last night for a dinner party - just one word really SENSATIONAL.

vanessaross's picture

This cheesecake was delicious! I used the zest of 5 med/large lemons and one small lime, definitely not lemony enough just using 3. I also used 200g caster sugar and it was perfect. Makes a very large cheesecake would be perfect for a party or large gathering.

josie_gander's picture

I made this as an orange and ginger cheesecake, using crushed ginger nut biscuits instead of digestives, orange juice/rind instead of lemon and topped it with an orange and ginger conserve instead of lemon curd. Delicious!! Following comments on this noticeboard, I used light cream cheese (30% less fat), half fat mascapone and half fat sour cream. As such, it was not overly rich. I also used a lot more juice (rind of three oranges and juice of 2 1/2 oranges). Despite its runnier consistency when going in the oven, it set beautifully and it tasted wonderfully of orange. My guests liked it so much that they took a big slice home with them. Bear in mind...this makes a BIG cheesecake!

kendalwood12's picture

Made this cheesecake for my mum-in-law's birthday lunch. It went down a storm! It is rich and you only need a small slice but it was delicious. Cooked in the time recommended to perfection. Try it, you'll like it.

felicityhm's picture

I've made this cheesecake twice and it's delicious. Everyone has loved it and gone for seconds.

I've given it 4 stars as like many people, I think the recipe should call for more lemons (I use the zest of 4 and juice of 2). But adding that amount means the flavour really comes through!


Questions (2)

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 ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…