Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(98 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 egg, 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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Comments (136)

R knight's picture

Really enjoyed making this my first ever cheesecake. Delicious

henrytic's picture

I made this to follow a family Sunday lunch and it went down very well. I too had the problem with the butter seeping out. Going to make it this weekend to complement a cheese and wine night with the girls. Will make the lining a little deeper to see if that helps.

henrytic's picture

I have just checked this in the oven and making the base lining deeper has stopped the butter from leaking out during cooking.

ofirth's picture

Absolutely delicious!! And I made it without the topping!

popittyr's picture

Very easy and delicious, would definitely make it again. I used some other people's tips and used ginger biscuits for the base and only put 80g of butter in but some still leaked out although the base was still delicious. I also put the zest of 4 lemons and the juice of 2 in and I would have liked it to be even more lemony but my boyfriend thought it was the perfect amount.

sarahkdouglas's picture

I've made this twice now and it's been absolutely delish both times. It's unbelievably easy but tastes really special, and as you can make it a day ahead it's perfect for a party. It is *immensely* rich and would easily serve 14 people, but if you can't finish it all on the day it freezes brilliantly in portions - we were still eating it a couple months later and it tasted just as good as on the day.

jayne b's picture

This cheesecake is truly delish, made twice now i don't bother withe the topping, it's quick and easy to put together, my hubby said he will never eat one from a shop again, this is just to nice not to make.

katewalker61's picture

Excellent recipe. I made this cheesecake for a family party and followed the recipe exactly apart from an extra 5 minutes baking time. No problems at all and it tasted and looked absolutely great. I'm sure this is a dessert I will make regularly.

coolberry123's picture

it looks really gooooood

Didijuju's picture

Very nice chesecake,with a subtle flavour of lemon ( it doesn't taste acidic like some other lemon cake). It's very easy to make and looks impressive, especially if you pipe some whipped cream on top instead of the sour cream but it's not very light on the stomach so you'll want to cut small slices. I'm not sure 100g is quite right since half of it dripped out of the tin when in the oven ( luckily I had placed a tray on the bottom shelf just in case.).

MC1981's picture

Sooooo good...sour cream was still quite runny...added frosting sugar. Was perfect. Delicious!!

joanneflynn's picture

Very easy to make and really delicious.

ahmei's picture

This is my first trial to make cheesecake. I am sorry I m not sure if all 100g melted butter is used to mix with 225g digestive biscuits. Would anyone please help me?

Karin V's picture

Yes, mix all the butter with the biscuits. You're gonna get a crummy mix which you press into the bottom of a springform covering it all.

marcellabilsby's picture

I have made quite a lot of cheesecakes over the years and this one is one I would go back to time and again. Reliable result and delicious. One of my favourites.

poldark's picture

. I have made this twice and can honestly say it is so easy, quick and really delicious.
The first one turned out just perfect but I omitted the topping as it was a trial tasting for OH and myself. I portioned and froze the remainder and the cheesecake cake suffered no ill effects on defrosting up to 4 months later.
Unfortunately the second one (made for a large birthday party) developed 3 large cracks across the top as it cooled. I was a bit peeved at that but happily once the topping went on it wasn't noticeable, even when sliced. No left overs so guess you could say it went down well.I certainly received some positive feed back and recipe requests Although the recipe says 10 ptns I managed to get 20 out of mine. Well there were some other desserts on offer too. A recipe I shall be using a lot, thank you.

tashaberry's picture

Never posted on here before but just wanted to add to the list of positive reviews - this is a great, simple and very impressive recipe. Made it for my baking club and they loved it! I too used half ginger biscuits and added a little more lemon (checked the taste of the mix before I poured onto the base to get the strength of the lemon correct) and it was perfect!

safariqueen's picture

This was quick, easy, and delicious. I used a thick Greek yogurt and a thick quite solid soft cream cheese, and it was not runny, or too lemony, or any of the things I had noticed from the comments. This is actually a great recipe and my guests thought I was marvelous for serving it! I set my oven at 180 instead of 100, and I used 70 grams of flour as I was worried about the "runny" remarks. I will definitely make this again soon.

janepearson's picture

This is the easiest and by far the best baked cheesecake ever. What can go wrong? A winner every time!

Lou15e's picture

I've never attempted to make a baked cheesecake before but after making it I will certainly making this again! It was definitely luscious and so easy to make! I read reviews and used half digestives and ginger snaps and also didn't use as much sour cream or lemon curd as the recipe suggested. It got thumbs up in our house. Was wondering if anyone has used something else instead of lemons?


Questions (2)

c_feltham's picture

This was my first attempt at making a cheesecake and having read all the positive comments decided to give it a go, however it didn't turn out very well, when finished it was very heavy to pick up and inside was solid, almost like rubber, I followed the recipe exactly so do not understand why this happened, any ideas?

c_feltham's picture

This is the first cheesecake I have attempted and the comments were so positive I thought I couldn't go wrong however when I had finished it it was very heavy to pick up and had gone solid inside, in fact it was like rubber. I was really disappointed! I followed the recipe so any ideas why this happened?

Tips (2)

frillz's picture

I've never made a baked cheesecake before, but put a roasting dish of hot water underneath the shelf the cheesecake sat on in the oven, then, as I have a range cooker, put the cheesecake in the warming drawer to finish setting and cooling. It didn't crack at all.

I only used half the flour and I substituted the lemon curd on top with passionfruit curd.

Served with passionfruit coulis and some bitter chocolate icecream it was extremely well received.

bali787's picture

me and my friend have made this and the first time we tried it we disliked the sour cream on top and don't think it is appropriate for this recipe and the cheesecake should be left without any toppings! We also think it has more of a cake like texture rather than a cheesecake.