Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(119 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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2nd Feb, 2018
I loved it! It's very rich and creamy with a crunchy bottom and as much (or little) lemon curd as you fancy. I see people here had an isue with leaking butter, but I had no problem with that (surprisingly, because it's usually my problem with biscuit bases).
Francesca Vucevic's picture
Francesca Vucevic
31st Jan, 2018
Made this last night - was a massive hit! Super easy and quick to do but looked very impressive on the plate. I too had an issue with the butter leaking out the bottom during the bake, next time i'd probably just add more biscuit rather than reduce the amount of butter as my family love a thick cheesecake base! Would definitely make again :)
Benn Tilby's picture
Benn Tilby
20th Jan, 2018
I just cooked this. Way too floury, and all the egg white gives it a gelationous rather than creamy texture. I am annoyed at this website as I have wasted several pounds I dont really have on all the cream cheese for this recipe, and it just tasted like factory made stodge.
10th Sep, 2017
Honestly..... for me not the best, too heavy
11th Jun, 2017
Two stars. Way too rich. Nice flavour ( I added extra zest & juice) & its easy to make, but half an hour after a small slice I felt quite uncomfortable. Try Silvena Rowe's baked cheesecake it's lovely.
17th Apr, 2017
I made this cheesecake for the first time and it was a success with all of my family! It is now the family favourite! Lemon curd and clotted cream on the side is delicious.
23rd Feb, 2017
This is delicious baked cheesecake I have made it many times. It's my sons favourite and so easy to make.
10th Feb, 2017
Fabulous. So easy and came out beautifully. Tastes delicious and looks impressive. Made me feel like I could actually bake! I also used ginger biscuits which complement the lemon well. I had no issue with butter leakage, but I made the base the day before and refrigerated overnight. I wonder if that made a difference?
3rd Jan, 2017
I made this (for the first time) for our xmas dessert - and everyone LOVED it. There was only 8 of us, so I used an 18 inch tin, and measured 2/3 for each ingredient. I largely kept to the recipe, but added lots of fresh grated ginger to the base, which went really well. Strangely, I too had an issue of butter oozing out, but the base still tasted amazing, so no issue. Problem with most home made cheesecakes, is that its TOO heavy. The lemon in here really breaks up the cake. TIP: I also used low fat soft cheese, which may have contributed to the cake feeling 'lighter'
R knight
25th Nov, 2016
Really enjoyed making this my first ever cheesecake. Delicious


4th Sep, 2017
does anyone know can you freeze this please?
goodfoodteam's picture
6th Sep, 2017
Thanks for your question. Our freezer information appears above the nutritional information at the top of the recipe, where applicable. In this cake the cheesecake can be frozen once baked but before it is decorated.
17th Aug, 2017
Hello, I have made this before and loved it! I want to make 4 for a party next weekend. Can I get away with cooking 4 in the over at the same time? Short for time and the waiting with the oven open at the end will make this impossible.
goodfoodteam's picture
17th Aug, 2017
Thanks for your question. The answer is yes, if your oven is big enough! However, ideally they should all go on the middle shelf as otherwise they may cook at different times. If not, carefully swap them round halfway through cooking. It may be a little tricky to get them all cooked to perfection but as long as none of them are undercooked, you can disguise any cracking with the topping.
24th Aug, 2017
Great, thank you.
31st Mar, 2014
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?
31st Mar, 2014
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?
23rd Jan, 2016
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.
29th Jul, 2015
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.