Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(120 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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19th Mar, 2013
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 :-)
17th Mar, 2013
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.
31st Dec, 2012
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 .
29th Dec, 2012
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.
28th Dec, 2012
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!
11th Nov, 2012
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?
8th Nov, 2012
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.
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)


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