Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(102 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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13th Oct, 2012
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.
29th Sep, 2012
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
9th Sep, 2012
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)
19th Aug, 2012
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.
1st Aug, 2012
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!
27th Jul, 2012
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.
30th Jun, 2012
Made this for dessert round at a friends house ... easy, quick, simple and DELICIOUS!
19th Jun, 2012
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.
8th Jun, 2012
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
23rd May, 2012
Absolutely delicious, I will definitely be making this one again.


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