Classic Baked Lemon Cheesecake

    1 hour 20 minutes

    This baked lemon cheesecake only needs a few ingredients and is sure to be a hit at a dinner party or birthday.

    22 people made this

    Makes: 1 cake

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

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Make the base by combining the biscuit crumbs, sugar and butter. Press evenly into a 30cm springform cake tin. Bake 10-15 minutes or until golden brown. Let cool.
    3. To make the filling, beat the cream cheese until smooth. Beat in the eggs, one at a time. Add sugar, lemon juice and zest and beat well. Pour the filling over the biscuit base.
    4. Place the cake into a roasting tin and pour hot water to reach halfway up the side of springform tin. Bake 45 minutes. Let cool then chill in the fridge before serving.

    Watch a video of it being made…

    How to Make Baked Lemon Cheesecake
    How to Make Baked Lemon Cheesecake

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    Reviews in English (6)


    An awesome recipe! Try it  -  02 Oct 2014


    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  (Review from Allrecipes UK & Ireland)


    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  (Review from Allrecipes UK & Ireland)