Ingredients
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
Method
Prep:20min ›
Cook:55min ›
Ready in:1hr15min
- Preheat the oven to 180 C / Gas 4.
- Combine the crushed biscuits, sugar and melted butter. Press mixture into a 30cm springform cake tin, covering the bottom evenly.
- Bake the biscuit base in the oven for 10 to 15 minutes, or till golden brown. Remove and let cool.
- 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.
- 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.
- 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 & ratings
Average global rating:
(13)
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