Classic Baked Lemon Cheesecake
This baked lemon cheesecake only needs a few ingredients and is sure to be a hit at a dinner party or birthday.
Ingredients
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
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Preheat oven to 180 degrees C.
- 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.
- 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.
- 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
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Reviews and Ratings
Global Ratings:
(13)
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)