Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(106 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
chuffa
6th Oct, 2013
I made this cheesecake last year. It went down a great treat. I have tried other recipes of this from different sites, but her indoors says that this recipe is the best, so will be making it again soon. I did put lemon curd on top then chilled it and just before serving I sprinkled icing sugar on top and decorated it with a couple of mint leaves.
hogs
9th Aug, 2013
5.05
very nice cheesecake - i didnt bother with the sour cream and lemon curd on top last time but i mite try it for this sunday... i just decorated with raspberry coulis (homemade) and shavings of white chocolate. ive just noticed it can be frozen, thats very handy to know!! thanks
jeatay
7th Dec, 2013
I've made this cheesecake before and thought it could be frozen but I can't see where it tells you that - can you help
residualspirit
15th May, 2013
I added fresh ginger to the base mix and thought it could do with a lil more lemonfor our tastes next time other than that a first class recipe ty!
karengould
20th Apr, 2013
4.05
Needs much much more lemon - I used 4 lemon zest and 2 lemon juice, and still was not enough! quite indulgent, so only need tiny slice. Best recipe for lemon or lime pud is biscuit base as normal with can condensed milk 1/2 pt double cream whisk with electric whisk and when lemon or lime juice added- it will thicken. Delicious and only takes 5-10 mins to make!
gaokeeffe
19th Mar, 2013
5.05
Made this today for the girls in the book club. Everyone enjoyed it, some even had seconds. Next time I'll make it a day ahead, so it has time to cool down without rushing. I used 4 lemons & juice of 2, reduced fat cheeses, gluten & wheat free flour & gluten free ginger cookies. Will do again, may even use ginger nuts or digestives next time :-)
sdellow
17th Mar, 2013
5.05
Tasted lovely but was overcooked so I would turn the oven down a bit and probably cook for 30 minutes or less next time. however some reviewers have said they needed to cook it for longer, so probably depends on your oven.
sozzie
31st Dec, 2012
5.05
After years of trying to make a decent lemon cheesecake, this recipe actually worked! As I don't eat eggs, I substituted the eggs with a product called 'No Egg' and it worked perfectly. I made this for Christmas and got lots of compliments from our guests! I popped the biscuit base in the freezer to expediate the process - all in all a very easy to make cheesecake too so is ideal as a last minute pudding .
zoestabler
29th Dec, 2012
5.05
I like it extra lemony so i would add the juice of 2 lemons and the rind of 4 next time. Don't be tempted to cook for longer it doesn't look like it is cooked enough but it is.
annerieke
28th Dec, 2012
5.05
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!

Pages

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.