Foolproof Baked Lemon Cheesecake

    1 hour 45 minutes

    An easy to prepare and great tasting cheesecake that anybody can make and enjoy. This is a modified recipe from a magazine that I found years ago and have made often ever since.


    Queensland, Australia
    20 people made this

    Serves: 8 

    • 250 grams Nice biscuits (these make the best base) or any sweet, plain biscuits
    • 125 grams butter, melted Then left to cool
    • 750 grams cream cheese, room temperature
    • 3/4 cup caster sugar
    • 2 tablespoons plain flour
    • 3 eggs at room temp
    • 1 egg yolk (if you use the whole egg the cheese rises too much)
    • 300 mls sour cream, at room temp
    • 1 lemon zested then juiced -yeilds 2 teaspoons zest and 1/4 cup juice
    • 1 passionfruit, juice & pulp
    • 300 grams fresh or frozen mixed berries
    • 100 grams whipped cream to serve

    Preparation:30min  ›  Cook:45min  ›  Extra time:30min chilling  ›  Ready in:1hour45min 

    1. Grease and line a 22cm springform tin with baking paper. Process biscuits into fine crumbs then blend in butter with fork until completely mixed. Transfer into prepared tin and using a straight edged cup or glass press mixture evenly into pan and up sides until approximately 1.5 cm from top of tin. Chill base for thirty minutes until firm.
    2. Preheat oven to 160 degrees (140degrees fan forced). Using an electric mixer, beat the cheese and sugar in a medium bowl until combined. Beat in flour, add eggs and yolk one at a time and beat well after adding each one. Stir in sour cream, zest and juice. Pour mixture into prepared base shell.
    3. Place springform tin on a baking tray and bake on centre shelf of oven for 45 - 50 minutes or until just set in centre. Turn off oven and cool cake in oven with door slightly ajar. When cool refrigerate overnight.
    4. Remove from pan and place on serving tray and top with passionfruit pulp then whipped cream and berries . Serve as it is or with a good quality ice cream.

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    Made this cheesecake for my husband's birthday and topped it with a little double cream and passionfruit from our garden. Used gluten free biscuits to make the base so I could enjoy it too. It baked beautifully and tasted great. Received lots of compliments from the family.  -  05 Feb 2016