A great baked lemon cheesecake recipe should have plenty of lemon-y flavour, and be light and creamy. This version is a combination of a couple of different recipes that I have tried over the years, and I think I have finally perfected it!
The cheesecake recipe uses a mixture of cream cheese and sour cream, which makes it lighter and creamier than straight cream cheese versions, and has more lemon zest and juice than most (just my preference). The cheesecake also has a biscuit rather than a pastry base, which is much easier and quicker to make.
You can see in the picture it has a raspberry glaze (recipe below), but equally you could leave this off if you just wanted a plain baked lemon cheesecake.
Baked Lemon Cheesecake Recipe Ingredients
Serves 8-12 people
- 250g packet Nice biscuits, crushed into fine crumbs (blitz in a food processor, or place them in a plastic bag and beat with a rolling pin until you get fine crumbs)
- 1 tsp ground cinnamon
- 125g butter, melted
- 375g cream cheese (I use Philadelphia Cream Cheese)
- 300mL sour cream (don’t use light sour cream as it can be runnier than the full fat version)
- 3/4 cup caster sugar
- 3 eggs
- 2 tbsp finely grated lemon zest
- 1/4 cup lemon juice
Baked Lemon Cheesecake Recipe Method
Make sure you take your cream cheese, sour cream and eggs out of the fridge before you begin, to bring up to room temperature.
Grease a 20cm spring form tin with butter, and then line the tin with baking paper.
Combine the biscuit crumbs, cinnamon and melted butter in a medium bowl. Pour the base mixture into the prepared spring form tin. Press an even layer of the mixture into the base and sides of the tin to form the base. You can use a glass to compact the crumbs. Place the tin into the fridge to firm up while you prepare the filling.
Preheat the oven to 160°C. In a large bowl, beat the cream cheese on a low speed until creamy. Beating the mixture on low speed will prevent the mixture from aerating too much, which can cause cracking. Add the sour cream and sugar and beat until just combined. Add the eggs, one at a time, beating thoroughly after each addition. Finally, add the lemon zest and juice and beat until just combined.
Pour the mixture into the prepared base and bake in the preheated oven for 40-60 minutes until pale golden and slightly wobbly in the centre. Turn the oven off, leave the cheesecake in the oven and leave the door ajar for a further 30-40 minutes. This step will help prevent cracking.
Remove from the oven, allow to cool completely. If using raspberry glaze, top the cheesecake with the glaze and then refrigerate for 3-4 hours or overnight.
Serve with clotted cream or vanilla ice cream.
Raspberry Glaze Recipe Ingredients
- 2 cups fresh or frozen raspberries
- 2 tbsps caster sugar
- 1 tsp gelatine
Raspberry Glaze Recipe Method
Place the raspberries and sugar in a small saucepan and heat gently over medium heat until sugar has dissolved. Sprinkle over gelatine and stir to dissolve.
Allow to cool slightly and then pour over the top of the cheesecake.