Best baked lemon cheesecake

    8 hours 55 min

    This is a recipe that my mum taught me, and even when I've forgotten to add the flour, it still worked! I keep meaning to try an orange version but haven't yet. The spring hinge tin is key to the success of this recipe, as is having a lemon zester - cheese graters are not good alternatives!

    6 people made this

    Makes: 1 (23cm) cheesecake

    • 225g (8 oz) digestive biscuits
    • 100g (4 oz) butter, melted
    • 250g (9 oz) mascarpone cheese
    • 600g (1 lb 5 oz) soft cheese
    • 2 eggs
    • 2 egg yolks
    • juice of 1 lemon
    • zest of 3 lemons
    • 4 tablespoons plain flour
    • 170g (6 oz) caster sugar
    • For the topping
    • 140ml (4 3/4 fl oz) soured cream (optional)
    • 3 tablespoons lemon curd
    • 1 handful raspberries or blueberries

    Prep:20min  ›  Cook:35min  ›  Extra time:8hr cooling  ›  Ready in:8hr55min 

    1. Heat oven to 180 C / Gas 4.
    2. Line the base of a 23cm (9 in) springform cake tin with baking parchment.
    3. Crush the biscuits in a bowl to make fine crumbs and stir in melted butter. Press mix into the base of the tin, smooth flat, and let it chill in the fridge.
    4. Whisk the cheese, eggs, yolks, lemon juice and zest, flour and sugar in a large bowl until smooth and creamy. Pour into the tin on top of the biscuit base.
    5. Bake the cheesecake for 35 to 40 minutes.
    6. Turn the oven off and leave the cake inside until cool - overnight works best. When completely cooled, remove from tin.
    7. Top with soured cream and swirl lemon curd over the top, or top the cake with lemon curd alone. Serve with some raspberries or blueberries.

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