If there’s one dessert that’s never let me down, it’s this baked lemon cheesecake. I’ve made it so many times over the years, I’ve honestly lost count.
This cheesecake is the kind of dessert that gets people asking for the recipe after just one bite. It’s creamy but light, with a gentle tang from the lemon that cuts through the richness perfectly. The balance of flavours makes it feel indulgent without being too heavy—exactly how I like my desserts: simple, elegant, and absolutely delicious.
One of my favourite things about this cheesecake is how well it travels. I’ve taken it along to countless dinners, barbecues and family gatherings – it’s always a winner. It holds up beautifully on the road and tastes just as good the next day (if there’s any left!).
If you’re after a crowd-pleasing dessert that’s as timeless as it is tasty, give this baked lemon cheesecake a go. I have a feeling it’ll earn a permanent spot in your repertoire, just like it has in mine.
Baked Lemon Cheesecake – here we go:
Ingredients:
- 225g digestive biscuits
- 100g melted butter
- 250g mascarpone
- 600g soft cream cheese
- 2 eggs + 2 yolks
- 3 lemons: zest 2 & juice 1
- 4 TBSP plain flour
- 175g caster sugar
For the topping:
- 140ml sour cream
- 3 TBSP lemon curd
- Raspberries or blueberries (optional)
Let’s go:
- Heat oven to 180C/fan 160C. Line the bottom of a 23cm springform tin with baking paper.
- Tip the biscuits and melted butter into a food processor and pulse to make fine crumbs. Press into the tin and chill.
- 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*.
- 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 the berries.
Lemon Cheesecake Baking Notes:
* Some springform pans have a sneaky habit of leaking, which can make quite a mess at the bottom of your oven. To avoid the hassle, I line a baking tray with baking paper and place it one rack underneath the cake tin to catch any drips.
** Step 4 is key! The cheesecake needs to cool slowly in the oven so it sets properly. This can take a few hours, so I usually bake it in the morning if I’m serving it that evening—or sometimes even the day before.
Original recipe: BBC Good Food
Love baking cakes? Click here for some more recipes.
More yumminess for you to discover:
Something went wrong. Please refresh the page and/or try again.