Baked lemon cheesecake

    1 hour 15 min

    A classic baked lemon cheesecake recipe that's foolproof and perfect every time. No fancy ingredients, just cream cheese, lemon, sugar and eggs and a crumbly digestive biscuit base.


    London, England, UK
    172 people made this

    Makes: 1 (30cm) cheesecake

    • For the biscuit base
    • 400g digestive biscuits, crushed
    • 50g granulated sugar
    • 90g butter
    • For the filling
    • 4 eggs
    • juice of 1 lemon
    • zest of 2 lemons
    • 400g granulated sugar
    • 900g cream cheese

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Combine the crushed biscuits, sugar and melted butter. Press mixture into a 30cm springform cake tin, covering the bottom evenly.
    3. Bake the biscuit base in the oven for 10 to 15 minutes, or till golden brown. Remove and let cool.
    4. For the filling, beat the cream cheese till smooth. Beat in eggs one at a time. Add sugar and the lemon juice and zest, and beat well. Pour filling over cooled base.
    5. Place the cake tin in a larger roasting tray or baking tin. Pour hot water into the larger tin to reach halfway up the sides of the cake tin.
    6. Bake the cheesecake for 45 minutes at 180 C / Gas 4. Cool to room temperature, then chill in the fridge thoroughly before slicing and serving.

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    Reviews in English (6)


    I had not made a lemon baked cheesecake for some years since I lost my recipe collection. I wanted something easy to whip up for christmas day. I found this recipe and it sounded too good to be true. Soooo easy to make. The texture came out a little lighter than expected but this may be because i followed someone else's tweak where they left it in the oven to cool. I think this may have led to the texture being more moist. I found the base just right for the size of the cake. Overall, a rich, creamy texture with a not too powerful lemon flavour that was just the thing after a full roast dinner. In fact, it was such a hit, it only lasted 2 days! I'm off to the shops now to get more cream cheese to make another one. This will definitely be one of my favourite recipes from now on.  -  27 Dec 2015


    Easy and tasty, better made the day before so the lemon has time spreed its joy. Biscuit base was quite thick, I liked it but less would also be fine as in the previous comment, I used a 25cm round dish tin not 30 so the balance was better between top and base.  -  16 Sep 2015


    This is an amazingly simple and yet gorgeous recipe although I substituted ginger nuts for the digestives, ginger and lemon are a classic! My daughter who hates cheesecake had a second helping of this one  -  03 Apr 2016