Easy baked lemon cheesecake

Easy baked lemon cheesecake


6 people made this

This recipe is a modified and simpler version of a lemon cheesecake recipe that I found on the back of a philly cream cheese packet a long LONG time ago. It's the simplest baked cheesecake recipe I know of and is absolutely delicious and almost 100% fail safe.

chorazy Queensland, Australia

Serves: 12 

  • 300g plain sweet biscuits
  • 125g unsalted butter (melted)
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 4 large eggs (lightly beaten)
  • 300ml fresh cream (not thickened)
  • 2 tsp vanilla essence (not imitation)
  • 2 tbsp lemon juice
  • 1 tsp lemon essence
  • 1 tbsp lemon rind (finely grated)
  • 1 1/2 tsp cinnamon sugar (1tsp sugar combined with 1/2 tsp ground cinnamon)
  • 750g cream cheese
  • 200g caster sugar

Preparation:30min  ›  Cook:1hour  ›  Extra time:6hours chilling  ›  Ready in:7hours30min 

  1. Preheat oven to 160 degrees celcius, and grease a 21cm deep round springform baking pan (if you don't have a springform pan you can use a deep pie dish, you'll just have to serve the cheesecake from the baking dish).
  2. Finely crush the biscuits (easiest if you do this in a blender or food processor but can be done by hand) and combine with the ground cinnamon and nutmeg and then stir through the melted butter.
  3. Press biscuit mix into the bottom of the baking pan and place in freezer for 15-20mins until firm.
  4. Beat the cream cheese until it is softened (using electric mixers definately makes this easier), then beat in the caster sugar until combined and the mixture is smooth.
  5. Stir the rind through the lemon juice then add to the cream cheese mixture, beating until just combined.
  6. Combine the eggs, cream, vanilla and lemon essences by lightly whisking them together, then add this to the cream cheese mixture, beating as you go, until smooth (though don't over beat the mixture as to much air will cause the centre to collapse when baking).
  7. Pour mixture into prepared biscuit base then sprinkle the top with cinnamon sugar.
  8. Bake for 1 hour in centre of the oven at 160 degrees, or until cake is firm to touch.
  9. Remove from oven and allow to cool (usually 2+ hours) then refridgerate cheesecake for 4+ hours.
  10. Remove from springform pan and serve with vanilla icecream - ENJOY!

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Reviews (3)


Something else. TIPS! Do make sure the mixture is not over beaten. Do bake the cheesecake in the lower half or centre of the oven and allow to cool in the oven for 1 hour with the door ajar before removing to allow it to cool completely and then refridgerate. Do not use a fan forced oven - if you don't have a choice then reduce the temperature to 150 degrees celcius - 08 Mar 2010


Altered ingredient amounts. I was so thrilled to find this recipe again I lost the original. I used to make this about 30 years ago it was a winner then and still is with family and friends. - 30 May 2011


- 30 May 2011

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