Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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(179 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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 Nov, 2019
I am a good cook... have been baking for years but this recipe was awful. Thick, dry and claggy cheesecake...will not make again. Can't understand all the positive comments???
2nd Sep, 2019
Did not find this cake overly rich, but didn't bother with topping and cut the sugar to 150g. Also used juice of four lemons and rind of three. The mixture was rather loose when I whisked it, spattering my husband who was lurking nearby. Cake was totes delish, it didn't last long.
29th Jun, 2019
This was so easy and delicious - very light and refreshing. It cracked a little after it was baked, but the sour cream topping hid it.
Chris Drage's picture
Chris Drage
17th Jun, 2019
This was delicious and such an easy recipe to follow. I added some chopped stem ginger into the crumb which made it have a spicy tang. Definitely cook this again.
24th Mar, 2019
I followed the recipe exactly and it turned out exactly like the picture. Putting the raspberries on the top did enhance the look of it for when you have guests. Followed others advice and made sure I lined base of the tin with deep sides so had no butter leakage. Everybody thought the cheesecake was delicious. I would make this again
trishagreen's picture
17th Mar, 2019
This is a very easy recipe and it looks fantastic, no cracked top, an even bake, but personally, far too rich for me. I cut the thinnest slice, but I think the mascarpone addition just makes it too thick. I added an extra lemon’s worth of juice, but I’d have preferred more. It makes a big cheesecake! Would be great for a party, but sliced into very thin pieces.
julietc's picture
4th Aug, 2018
I love this recipe it was lovely and light. First time it cracked on the top but this was rectified by the sour cream and lemon curd and raspberries decoration. Sour cream sounds strange but it really complements it. Will try again today with a mixture of ginger biscuits and digestive. I froze mine a week before the party and defrosted to decorate successfully. Best compliment of all was where did you buy it from its lovely!!
29th Jun, 2018
This was amazing! It was the easiest cheesecake to make, I was worried it wouldn’t set and so I left it in the oven for another five minutes - then it started to develop a crack so I wouldn’t do it again! When topping with the lemon curd, I warmed the lemon curd, piped it in circles then used a cocktail stick to draw lines from the centre, to look like a spiders web. It had many positive comments and tasted divine.
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 :)


amylawther1989's picture
27th Mar, 2020
What could I use instead of marscapone? In these times I can’t get my hands on any.
21st Sep, 2019
Is it possible to make this ahead and freeze it?
18th Aug, 2018
Tasted delicious, but the filling of mine split down the middle. Any ideas how to stop this?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. Sometimes this type of cheesecake will split if the oven is too hot or the filling is cooked too long before turning off the oven. We hope that helps in future.
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?


1st Jul, 2018
This is a FANTASTIC recipe. Two tips though 1. Really grease the outside of the tin, then when the cake is cooling in the oven it will help not to split the top if the edges come away from the sides easier. 2. Dont over whisk the cake mix, just mix and stop when everything is nicely combined. Again, if you create a lot of bubbles, when the cake cools in the oven, the bubbles will pop and the top will split.
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.
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