Classic Baked Lemon Cheesecake

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. 

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. 

If you’re after the most perfect baked lemon cheesecake recipe, then you have come to the right place!!! This recipe is similar to my super popular New York Baked Cheesecake recipe… but with lots of delicious tangy lemon going on!

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. 

I get sent heaps of emails from people asking about the best way to make a baked cheesecake. Lets face it, no-bake cheesecakes are easy and virtually fool-proof… baked cheesecakes, not so much! They can crack, sink, overcook, undercook… the list goes on and on. But!! I you follow my tips for making the best ever baked cheesecakes, you can forget about all those problems and focus on eating your luscious and AMAZING baked lemon cheesecake. YUM!

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. 

So here goes…

HOW TO MAKE A BAKED LEMON CHEESECAKE (that’s totally perfect!)

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. 

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!!! I’m talking eggs, cream cheese, sour cream… all of it!

 

Tip 2. Don’t overheat 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 3. 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 4. 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 5. Do not put the cheesecake in the fridge until it has cooled completely

As per tip 4, any sudden change in temperature will cause your cheesecake to crack.

 

Tip 6. 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!

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. 

So there’s nothing left to do… except go and make yourself the most amazing baked lemon cheesecake (and pat yourself on the back for being the worlds most awesome baker ever!).

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. 

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 - Conventional Method

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. 
1 from 1 vote
Print Pin Rate
Course: Cheesecakes, Dessert
Cuisine: Cheesecake, dessert
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Author: Bake Play Smile

Ingredients

  • 350 g crushed plain sweet biscuits like Arnott's Nice biscuits
  • 250 g unsalted butter, melted
  • 750 g full fat cream cheese, room temp
  • 215 g (1 cup) caster sugar
  • finely grated lemon rind from 3 lemons
  • 65 g (1/4 cup) lemon juice
  • 2 tbs plain flour
  • 4 eggs, room temp
  • 300 ml full fat sour cream, room temp
  • 300 g whipping cream
  • 100 g lemon curd
  • 125 g fresh raspberries

Instructions

  • Preheat oven to 160°C (140 degrees if using fan-forced).
  • Grease and then line the base and 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.
  • Place the the tin onto a baking tray and 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 slightly ajar, 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. 

 

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 - Thermomix Method

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. 
0 from 0 votes
Print Pin Rate
Course: Cheesecakes, Dessert
Cuisine: Cheesecake, dessert
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Author: Bake Play Smile

Ingredients

  • 350 g crushed plain sweet biscuits like Arnott's Nice biscuits
  • 250 g unsalted butter, melted
  • 750 g full fat cream cheese, room temp
  • 215 g (1 cup) caster sugar
  • finely grated lemon rind from 3 lemons
  • 65 g (1/4 cup) lemon juice
  • 2 tbs plain flour
  • 4 eggs, room temp
  • 300 ml full fat sour cream, room temp
  • 300 g whipping cream
  • 100 g lemon curd
  • 125 g fresh raspberries

Instructions

  • Preheat oven to 160°C (140 degrees if using fan-forced).
  • Grease and then line the base and of a 23cm springform pan with non-stick baking paper. 
  • Place the butter (chopped) into the Thermomix bowl and melt on Speed 2, 80 degrees, 3 minutes (or until melted). Add the biscuits and mix on Speed 8, 10 seconds 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 until well combined. 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.
  • Place the the tin onto a baking tray and bake for 1 1/4 hours. 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 slightly ajar, 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. 

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. 

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. 

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. 

 

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Donna

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?