Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(122 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.
15th Nov, 2014
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.
17th May, 2014
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
16th May, 2014
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.
glengracie's picture
26th Apr, 2014
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
31st Mar, 2014
This was my first attempt at a baked cheesecake and after reading all the positive comments I thought it would be a good place to start. However mine did not come out so well, when it was finished it was very heavy to pick up and inside was solid, like rubber! i followed the recipe exactly so i'm not sure where I went wrong, anyone have any ideas?
23rd Mar, 2014
This was my first attempt at making a cheesecake. I followed the recipe exactly & it came out perfectly. There was a slight crack in it but nothing to worry about. I wasn't sure about adding soured cream to the top but it worked really well. Next time I make it, I will use more lemon juice & substitute half the digestives for ginger biscuits.
10th Feb, 2014
My first ever attempt at making a baked cheesecake and it turned out perfectly, the recipe was easy to follow and it tasted fantastic. I always use a combination of ginger biscuits and digestives as the ginger goes better with the lemon.
10th Feb, 2014
Really great recipe, I made it as stated other than substituting ginger nut biscuits. I hadn't made a baked cheesecake before so found the difficult bit knowing whether it was done or not. I wouldn't describe mine as having a "uniform wobble" when I switched the oven was firm at the outside but still with some wobble in the middle. But turned out to have a beautiful light texture and tasted lovely and fresh, have made it twice now and will return to this recipe again.
6th Feb, 2014
This is a lovely cheesecake. Follow the recipe though! I wasted 2 lots of ingredients by trying to make a ginger version. Each time the base started dripping during cooking, which then started to smoke and this tainted the taste - as well as smoking out my kitchen! My only guess is that there was too much butter in the base when using ginger biscuits plus butter. This totally put me off when it came to finally eating the cheesecake which had worked!
31st Dec, 2013
I have been using this recipe for about 18 months now and it will always be my go-to cheesecake recipe! Works a treat every time and always gets fantastic reviews. Lovely velvety texture, and with a little extra zest and juice added than advised, is really scrummy. I use ginger biscuits instead of digestives which works really nicely with the lemon! Really great recipe


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.