Ultimate Baked Lemon Cheesecake

The ultimate classic Baked Lemon Cheesecake… a delicious cookie crumb base filled with creamy, tangy lemon cheesecake and topped with whipped cream, swirls of lemon curd and fresh raspberries. 

A cheesecake decorated with whipped cream and fresh raspberries on a white cake tray with one slice partly removed.

It’s no secret that a New York Baked Cheesecake is by far the most well known baked cheesecake recipe… but a baked lemon cheesecake is equally as delicious (if not even more so!).

For years I’ve been making baked cheesecakes using both my Thermomix and my good old hand-held beaters, and there really is no better dessert.

While a baked cheesecake can seem quite daunting (no-one wants an undercooked, cracked or sunken cheesecake!), if you follow my simple tips for baking a cheesecake you’ll avoid all those issues and have the MOST AMAZING baked cheesecake ever!

A cheesecake decorated with whipped cream and fresh raspberries served on a white board, with a jar of lemon curd behind

Baked Vs No-Bake Cheesecake

The main difference between a baked cheesecake and a no-bake cheesecake is that a baked cheesecake contains eggs and is cooked with a water bath in the oven and then chilled in the fridge.

On the other hand, a no-bake cheesecake does not contain any eggs and is placed directly into the fridge to set.

A baked cheesecake has a lighter texture, whereas a no-bake cheesecake is very dense.

A close up of a cheesecake decorated with whipped cream and fresh raspberries

Why You’re Going To Love This Recipe

This classic lemon baked cheesecake is AMAZING.

Here’s just a few things that makes it so incredible:

  • it’s rich and creamy (so, soooo good!)
  • it makes enough to feed a crowd – perfect for parties
  • it looks amazing… but between us, is actually so simple
  • it’s the ultimate dessert
  • 5 star recipe“Thank you for this great recipe! I followed your instructions and it turned out perfectly. Looked just like your picture. Tasted great!!” – Amanda
A serve of cheesecake decorated with whipped cream and fresh raspberries with the rest of the cheesecake behind it

What You Need

Note: scroll to the printable recipe card at the bottom of the post for ingredient quantities and the full detailed method

Ingredients Info

  • plain sweet biscuits – known as cookies in the US. I like to use Arnott’s Nice biscuits – however any plain sweet biscuits/cookies (such as digestives) are fine.
  • butter – I recommend using unsalted butter for this recipe.
  • cream cheese – like with all of my cheesecake recipes, I recommend using full fat cream cheese (not light) as it has a better texture and sets firmer. For a smooth cheesecake, ensure the cream cheese is at room temperature before using. I like to use Philly cream cheese (Philadelphia) brand.
  • caster sugar – also known as superfine sugar
  • finely grated lemon rind – from approximately 3 lemons
  • lemon juice – either fresh or store-bought is absolutely fine to use
  • plain flour – also known as all-purpose flour. This helps to thicken the filling.
  • eggs – use large eggs (approximately 55g each) at room temperature.
  • sour cream – I recommend using full fat (not skim or light) sour cream. For a smooth cheesecake, ensure the sour cream is at room temperature before using.
  • whipped cream, lemon curd and fresh raspberries – for serving (optional)
A side view of a cut slice of cheesecake topped with whipped cream and fresh raspberries on a white cake stand

Recipe Tips

Tip 1. Have ALL of your ingredients at room temperature before you start cooking

If you want a perfectly smooth, creamy and delicious cheesecake, this is a must!!! For this baked cheesecake, it’s important to have the eggs, cream cheese, sour cream and lemon juice at room temperature before using.

Tip 2. Don’t over-beat your ingredients

Mix the ingredients together on low speed to avoid the cheesecake from cracking when cooked.

Tip 3. Grease and line your pan properly

Grease the base and sides of a springform pan and then line them with baking paper (leaving an overhang to allow for easy removal).

Tip 4. Use full fat ingredients

Lets face it….if you’re on a diet, cheesecake is not your thing. To get the best result and the most amazing tasting cheesecake, use full fat cream cheese and full fat sour cream… steer away from the light versions!

Tip 5. Do NOT open the oven while it’s cooking

As tempting as it is to do so, do NOT open the oven at all while the cheesecake is cooking. Cook it for the recommended time, then turn the oven off and leave the cheesecake in there (door still closed) for 2 hours or until it’s completely cooled. If you open the oven door while your cheesecake is cooking or while the oven is still hot, it will crack and sink. Even if you’re worried that your cheesecake isn’t cooked, trust that it is and leave it!!! It will continue to cook as the oven cools.

Tip 6. Do not put the cheesecake in the fridge until it has cooled completely

As per Tip 5, any sudden change in temperature will cause your cheesecake to crack. Allow to cool completely before transferring to the fridge.

Tip 7 – Place the springform pan onto a baking tray

In order to avoid any messes or spills (especially from the melted butter in the base) it’s important to place the cheesecake springform pan directly onto a flat baking tray. By doing so, the tray will catch any spills or liquid from the cheesecake.

Tip 8. Add a tray of water to the bottom of your oven while your cheesecake is cooking

Filling a baking tray with water and placing it on the bottom shelf of your oven (with the cheesecake on the shelf above it), will help to keep your cheesecake soft and creamy. It’s not entirely necessary, but it definitely helps!

A cheesecake topped with whipped cream and fresh raspberries with one slice partly removed

Storing, Serving & Freezing

Storing

A baked lemon cheesecake can be stored for 5 days in an airtight container in the fridge.

Serving

A baked lemon cheesecake is best served at room temperature. Remove it from the fridge 1 hour before slicing and serving. 

If you’re decorating your cheesecake with whipped cream, lemon curd and raspberries, do so immediately before serving. 

Freezing

You can freeze the cheesecake for up to 1 month (freeze without the optional whipped cream, lemon curd and raspberries on top).

Simply wrap in foil and then place into an airtight container. 

Remove the cheesecake from the freezer the night before you plan to use it and allow it to defrost in the refrigerator overnight. 

A serve of cheesecake topped with whipped cream and fresh raspberries showing smooth lemon cheesecake filling

More Cheesecake Recipes

If you LOVE cheesecake (and lets face it… who doesn’t!), then please browse my collection of cheesecake recipes. From Oreo cheesecake to Toblerone, salted caramel to Baileys and so much more!

A collage of no-bake cheesecake recipes.

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The ultimate classic Baked Lemon Cheesecake... a delicious biscuit base filled with creamy, tangy lemon cheesecake and topped with whipped cream, swirls of lemon curd and fresh raspberries. 

Baked Lemon Cheesecake

The ultimate classic Baked Lemon Cheesecake… a delicious cookie crumb base filled with creamy, tangy lemon cheesecake and topped with whipped cream, swirls of lemon curd and fresh raspberries.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Westerm
Keyword: baked lemon cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chilling time: 6 hours 30 minutes
Total Time: 8 hours 15 minutes
Servings: 16 serves
Calories: 563kcal

Ingredients

  • 375 g crushed plain sweet biscuits cookies (see notes)
  • 250 g (2.2 sticks) unsalted butter melted
  • 750 g full fat cream cheese room temp
  • 215 g (1 cup) caster sugar superfine sugar
  • finely grated lemon rind from 3 lemons
  • 65 g (1/4 cup) lemon juice
  • 2 tbs plain flour all purpose flour
  • 4 eggs room temp
  • 300 ml full fat sour cream room temp
  • 300 g whipping cream thickened or heavy cream
  • 100 g lemon curd
  • 125 g fresh raspberries

Instructions

Conventional Method

  • Preheat oven to 160°C (140 degrees if using fan-forced).
  • Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see tips for details).
  • Finely crush the biscuits in a food processor and then place into a large bowl.
  • Add the melted butter and mix thoroughly until well combined.
  • Spoon half of the biscuit crumbs onto the base of the prepared tin.
  • Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
  • Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
  • Chill in the fridge for 30 minutes.
  • Beat the cream cheese, sugar, lemon juice and lemon rind with electric beaters until just combined (don’t over-beat).
  • Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined. 
  • Stir through the sour cream.
  • Gently pour the cream cheese mixture into the base of the tin.
  • Add a tray of water onto the bottom shelf of your oven.
    Place the the round springform pan onto a baking tray and place onto the middle shelf in the oven. Bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink.
  • Turn the oven off and leave the cheesecake in the oven, with the door closed for 2 hours.
  • Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
  • After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and take off the baking paper.
  • Top with whipped cream, swirls of lemon curd and fresh raspberries. 

Thermomix Method

  • Preheat oven to 160°C (140 degrees if using fan-forced). Grease and line the base and sides of a 23cm springform pan with non-stick baking paper. 
  • Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2 (or until melted). Add the biscuits and mix for 10 seconds, Speed 8, or until completely combined. 
  • Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture town evenly (you will also need to use a spoon to press the edges down firmly).
  • Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top). Chill in the fridge for 30 minutes.
  • In a clean and dry Thermomix bowl, set the Thermomix to 37 degrees, 25 minutes, Speed 3. Note: it will NOT take 25 minutes, but by setting it for this long will keep it at the right temperature while you add in the other ingredients). With the blades turning, place the cream cheese into the TM bowl and mix well.
  • Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.
  • Place the butterfly attachment into the bowl (with the cream cheese mixture in it). Turn onto Speed 3 and slowly add in the grated lemon rind, lemon juice and sour cream. Scrape down the sides of the bowl and mix until completely smooth (don't over mix).
  • Gently pour the cream cheese mixture into the base of the tin.
  • Add a tray of water onto the bottom shelf of your oven.
    Place the the round springform pan onto a baking tray and place onto the middle shelf in the oven. Bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink.
  • Turn the oven off and leave the cheesecake in the oven, with the door closed for 2 hours. Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
  • After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and take off the baking paper.
  • Top with whipped cream, swirls of lemon curd and fresh raspberries. 

Notes

RECIPE NOTES & TIPS
Ingredients Info:
  • plain sweet biscuits – known as cookies in the US. I like to use Arnott’s Nice biscuits – however any plain sweet biscuits/cookies (such as digestives) are fine.
  • butter – I recommend using unsalted butter for this recipe.
  • cream cheese – like with all of my cheesecake recipes, I recommend using full fat cream cheese (not light) as it has a better texture and sets firmer. For a smooth cheesecake, ensure the cream cheese is at room temperature before using. I like to use Philly cream cheese (Philadelphia) brand.
  • caster sugar – also known as superfine sugar
  • finely grated lemon rind – from approximately 3 lemons
  • lemon juice – either fresh or store-bought is absolutely fine to use
  • plain flour – also known as all-purpose flour. This helps to thicken the filling.
  • eggs – use large eggs (approximately 55g each) at room temperature.
  • sour cream – I recommend using full fat (not skim or light) sour cream. For a smooth cheesecake, ensure the sour cream is at room temperature before using.
  • whipped cream, lemon curd and fresh raspberries – for serving (optional)
More Recipe Tips:
  • Have ALL of your ingredients at room temperature before you start cooking
  • Don’t over-beat your ingredients
  • Grease and line your pan properly
  • Use full fat ingredients
  • Do NOT open the oven while it’s cooking
  • Do not put the cheesecake in the fridge until it has cooled completely
  • Place the springform pan onto a baking tray in order to avoid any messes or spills (especially from the melted butter in the base that may drip out) 
  • Add a tray of water to the bottom of your oven while your cheesecake is cooking
     
Store – for 5 days in an airtight container in the fridge.
Serve – best served at room temperature. Remove it from the fridge 1 hour before slicing and serving. If you’re decorating your cheesecake with whipped cream, lemon curd and raspberries, do so immediately before serving. 
Freeze – you can freeze the cheesecake for up to 1 month (freeze without the optional whipped cream, lemon curd and raspberries on top). Simply wrap in foil and then place into an airtight container. Remove the cheesecake from the freezer the night before you plan to use it and allow it to defrost in the refrigerator overnight. 

Nutrition

Calories: 563kcal | Carbohydrates: 39g | Protein: 7g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 162mg | Sodium: 313mg | Potassium: 170mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1470IU | Vitamin C: 3.9mg | Calcium: 96mg | Iron: 1.3mg
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12 Comments
  1. Donna says:

    Hi Luce

    Just a bit confused. Tip # 4 states to leave the cheesecake in the oven after it has cooked WITH THE DOOR CLOSED but the instructions say leave WITH THE DOOR AJAR. Which one do I follow?

    1. Lucy Mathieson says:

      Hi Donna, the absolute best way is to leave the door completely closed as it will very slowly cool down and avoid cracking. You ‘can’ leave the door ever so slightly ajar if you need it to cool quicker (but if you’ve got plenty of time – go with totally closed!). xx

  2. Simone says:

    I’m not very experienced in cheesecakes, but others I have made the crust resembled ‘wet sand’. The amount of butter in this one made it more wet than I thought was right, added a few more crackers blitzed up and still feel uneasy. It’s cooking and I can see butter from the crust leaking through the spring form pan. I have faith (and hope) that it will work out, I really don’t have time to remake it for my SIL’s bday tomorrow. Very interested to see the difference in crust texture though!

    1. Lucy says:

      Hi Simone, I’m sure you will find that the base will turn out fine! xx

  3. Simone says:

    5 stars
    Hi Lucy,
    I’m currently living remote and the shop only had 500g of sour cream instead of 750. Do you know how/what I could sub the last 250 for? More cream or yoghurt? I expect they will change it completely..
    Not much options in the middle of nowhere; I’m so devastated and hoping I can still make it. What would happen if I only use 500?
    And the crust was fine even though the butter melted through the pan 😉
    Cheers
    Simone

    1. Lucy says:

      Hi Simone, you only need 300ml of sour cream for this recipe (do you maybe mean the cream cheese??). If you mean the cream cheese, just reduce all of the ingredients by a third and you’ll have the same taste (just with less quantity). xx

      1. Simone says:

        Oh gosh, yes I meant cream cheese not sour cream!! Sorry!! Ah yup that makes sense, 2 thirds of a cake it is then! Thankyou! X

        1. Lucy says:

          Hehehe! Enjoy xxx

  4. Amanda Gillian says:

    Thank you for this great recipe! I followed your instructions and it turned out perfectly. Looked just like your picture
    Tasted great!!

    1. Lucy says:

      Fantastic! Thank you!

  5. Eliza says:

    5 stars
    I followed the recipe exactly and it turned out perfect! Absolutely delicious, creamy lemon cheesecake with no cracks!

    1. Lucy says:

      Yay!!! That’s wonderful!

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