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Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(111 ratings)

Prep: 10 mins Cook: 40 mins Plus chilling

Easy

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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Ingredients

  • 225g digestive biscuit
  • 100g butter, melted
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

  • zest 3 lemons, juice of 1
    Lemon

    Lemon

    le-mon

    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)
    Raspberries

    Raspberry

    ras-beh-ree

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

Method

  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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glengracie's picture
glengracie
26th Apr, 2014
5.05
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
c_feltham
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?
angelaosei
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.
rionnagan
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.
calamity_janet
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 off...it 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.
dylsuse
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!
Woody2585
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
Cuppy1
2nd Feb, 2014
Hope you don't mind my asking but how do you stop it from cracking. I read all the comments (looking for tips) tried yours by using ginger nuts with extra zest and juice. Left the cheesecake in the over to cool down BUT have still ended up with a great big crack down the middle, any idea what to do next time to prevent the crack??
Woody2585
8th Feb, 2014
This happened to me too the first few times but from reading other comments I found that by just switching the oven off, once cooked, the slower cooling process seemed to stop it cracking. I guess it's the rapid temp change which may cause the cracking. Good luck!
aussiejen
14th Dec, 2013
An easy and quick recipe for a crowd that makes the cook look good! I made it for 25 people and there was a scuffle for seconds. Substituting ginger nut biscuits for the digestives complimented the lemon flavours nicely. Just make sure you wash the lemons well before grating and leave the finished cheesecake in the oven if you don't want a large crack down the middle.

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