About this recipe: 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.
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