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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
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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

Equipment

  • Food processor, beaters, stand-mixer or Thermomix
  • Oven

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