Baked Lemon Curd Cheesecake

Baked Lemon Curd Cheesecake

I’ve shared with you my recipe guide on How to Make Lemon Curd and now it’s finally time to use it in baking. My Baked Lemon Curd Cheesecake is as good as it sounds (if you are a fan of lemon curd and cheesecakes that is) πŸ™‚ It’s quick and easy to make and it is a perfect dessert for any occasion, although personally I don’t need one to bake it!

This is my second cheesecake recipe where I’m using condensed milk instead of sugar of any kind (see my Chocolate Marble Cheesecake). I also find that its addition gives a cheesecake creamier and smoother, almost whipped consistency. Initially, I planned to add tablespoon of cornflour to the cheesecake mixture for a bit of a firmer texture, however, I forgot! Fret not as end product turned out simply perfect and we all really loved its almost velvety finish. Feel free to add the cornflour if you’d prefer slightly firmer consistency although overall it won’t differ that much.

Baked Lemon Curd Cheesecake

For no specific reason whatsoever rather than cause it’s delicious, I extended the biscuit base onto the sides. You can never have too much of “biscuity” base as far as I’m concerned and also side extension (which is slightly rough around the edges – excuse the pun) simply looks good. πŸ™‚ Feel free to go with biscuit base only if you prefer.

The best way of baking any cheesecake is in relatively low temperature (150°C) in a “water bath” which will ensure nice and even bake without cracks on top. Baking cheesecake in a water bath involves placing your cake tin inside a roasting tin/tray which you fill with hot water half way up the sides of your cake tin. For those of you who don’t have tray big enough to fit baking tin etc. you will achieve similar effect by placing a tray filled with hot water on the shelf under the one you bake cheesecake on. This way the cheesecake is baked in high humidity and it is more likely to bake more evenly and it won’t crack.

Baked Lemon Curd Cheesecake

When baking time is up the cheesecake should still have a slight wobble to it. Trust me, it’s ok. Turn the oven off and let it cool inside with the oven door slightly ajar. Once cooled, chill it in the fridge for minimum 2 hrs but preferably overnight. I know, I know… This is the hardest part! The good thing is that once properly chilled your Baked Lemon Curd Cheesecake will be much easier to prise out of the tin in one piece and without damaging the sides. All you need to do now is top it with generous amount of lemon curd  , slice and enjoy!


Baked Lemon Curd Cheesecake
Prep Time
20 mins
Cook Time
1 hr
Chilling time min
2 hrs
Total Time
1 hr 20 mins

Sweet, tangy and beautifully creamy cheesecake finished with glossy layer of zesty lemon curd.

Course: Cake, Dessert, Pudding, Treat
Cuisine: International
Keyword: baked cheesecake, cheesecake, cream cheese, lemon curd
Servings: 10 servings
Calories: 570 kcal
Author: Jo Allison
Biscuit base
  • 250 g (10.5 oz) Digestives
  • 100 g (7 Tbsp) unsalted butter melted
Cheesecake filling
  • 600 g (2 2/3 cups) full fat cream cheese
  • 1 397g (14 oz) tin condensed milk (sweetened)
  • 3 eggs
  • 1.5 tsp vanilla extract
  • zest out of 2 lemons
  • juice out of 1 lemon
  • 1 Tbsp (heaped) cornflour optional
  • 3 Tbsp (heaped) lemon curd approx. 130-150g
Deep 19-20 cm round springform cake tin or deep round cake tin with loose base
Biscuit Base
  1. Start with lining the base of your baking tin with some baking parchment.
  2. Crush the biscuits in a food processor or by hand until they resemble sand and mix with melted butter.
  3. Put the mixture into cake tin and press as evenly as possible to the base of the tin and up the sides. You don't need to make it look perfect on the sides as it's all about slightly rustic look.
  4. Put the tin in a fridge until you're ready with your filling.
Cheesecake Filling
  1. Make sure all ingredients are at room temperature.
  2. Heat up the oven to 150Β°C/300F/ Gas Mark 2

  3. Mix all the ingredients together until just combined using hand held or stand mixer or simply by hand using wooden spoon. Do not over mix as too much air is going to make your cheesecake raise rapidly and then deflate quickly as well.
  4. Pour cheesecake mixture into prepared tin with biscuit base.
  5. Bake cheesecake in the water bath (see the post above) in 150Β°C for about 60 min. There should be a little wobble still in the middle of the cheesecake but it should feel firm to the touch. Let your cheesecake cool inside the oven with door slightly ajar. Once cool, chill it well in the fridge for couple of hours but preferably overnight.
  6. Once chilled, remove the cheesecake from the tin (it shouldn't be difficult if it's been well chilled). You might want to use sharp knife dipped in warm water and run it gently between the side of the tin and biscuit sides to help release it.
  7. Spread generous layer of lemon curd on top and serve.
  8. Enjoy!
Recipe Notes
  • Calories are approximate and per single portion
  • Digestive Biscuits can be substituted with Graham Crackers
  • Addition of cornflour will give your cheesecake slightly firmer texture.Β 

If you like the idea of baked cheesecake but need something quick and easy instead, why not give this Easy No Bake Stem Ginger Cheesecake a go. It’s a perfect make-ahead dessert with hands on time of 20 min!  Alternatively, these Double Chocolate Cream Cheese Muffins combine delicious chocolate with lovely cheesecake like swirl running through them. Yum!

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Baked Lemon Curd Cheesecake

Have you tried my Baked Lemon Curd Cheesecake? Leave a comment at the bottom of this post, I love reading them!

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Baked Lemon Curd Cheesecake


I’m linking my Baked Lemon Curd Cheesecake with the following pages:

Cook Blog Share hosted this week by Jacqui at Recipes Made Easy and Monika at Everyday Healthy Recipes

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Bake of the Week by Helen at CasaCostello and Jenny at MummyMishaps

Baking Crumbs hosted by Angela over at Only Crumbs Remain


This Baked Lemon Curd Cheesecake is sweet, tangy and beautifully creamy. Perfect treat for fans of cheesecake and lemon curd & easy to make too! #cheesecake #lemoncheesecake #lemoncurd #bakedcheesecake #condensedmilk
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  • Reply Jenny Paulin

    oh my goodness Jo! What a beautiful cheesecake. so simple in its appearance and flavours,and yet so gorgeous to look at and I bet every so delicious. I would love to try a slice.
    Thank you for joining in with #Bakeoftheweek x

    January 24, 2018 at 10:44 am
    • Reply joskitchenlarder

      Thank you Jenny! It is a very simple cheesecake and there are no surprises here only lots of lovely, sweet, lemony tanginess πŸ™‚ I’m sending you a virtual slice lovely πŸ™‚ x

      January 24, 2018 at 1:29 pm
  • Reply Angela / Only Crumbs Remain

    Oh. My. Goodness Jo! You’re killing me with this cheesecake – it looks so incredibly lush! I’m a huge fan of cheesecake AND lemon curd so I know this must taste absolutely divine! definintely trying your tip about using condensed milk instead of regular sugar – it certainly looks to have to done the trcick making it even creamier! Thankyou so much for joining in with #BakingCrumbs πŸ™‚
    Angela x
    Angela / Only Crumbs Remain recently posted…How to make Vegan MeringuesMy Profile

    January 24, 2018 at 2:02 pm
    • Reply joskitchenlarder

      Ha, ha, thanks Angela! πŸ™‚ I must say I am really pleased with it plus I haven’t baked a cheesecake for a while so there was a lot of love put into this one πŸ™‚ x

      January 24, 2018 at 2:42 pm
  • Reply Cat

    This looks amazing! So thick and creamy! Really like that you’ve added the biscuit up the sides, my husband would agree with you that you can’t get enough biscuit base!x

    January 24, 2018 at 2:21 pm
    • Reply joskitchenlarder

      Thanks Cat! πŸ™‚ I’ve got to have a lot of biscuit base with my cheesecakes, the more the better πŸ™‚ It’s a nice contrast to the creaminess of the cheesecake itself too. x

      January 24, 2018 at 2:48 pm
  • Reply Mandy

    Oh wow this looks incredible! I’ll have to come back and look at this after Veganuary I think!

    January 24, 2018 at 8:13 pm
    • Reply joskitchenlarder

      Thanks Mandy! Please do as this one is worth a sin πŸ™‚

      January 24, 2018 at 8:37 pm
  • Reply Corina Blum

    It looks beautiful! I definitely agree that you can never have too much base and the filling looks gorgeously creamy. Thanks for sharing with #CookOnceEatTwice

    January 25, 2018 at 6:19 am
    • Reply joskitchenlarder

      Thanks Corina! πŸ™‚ That’s the first time I went for the biscuit base on the sides as well and really happy I did πŸ™‚ x

      January 25, 2018 at 1:08 pm
  • Reply Kat (The Baking Explorer)

    This is STUNNING! I need to eat this immediately!

    January 25, 2018 at 9:01 pm
  • Reply Jacqui

    I’ve been putting off coming to this page having seen the pics on Social media. I so want a slice it looks divine. You are really testing my willpower.

    Thank you for linking to #CookBlogShare, when I have shifted a few more pounds I’m making this for sure!

    January 26, 2018 at 4:37 pm
    • Reply joskitchenlarder

      Thanks Jacqui :), that’s what this cheesecake is for. Actually, not to test but rather break a willpower (in a nicest possible way lol) . I’m really pleased you like it! πŸ™‚

      January 29, 2018 at 2:35 pm
  • Reply Louise (Cooking with Kids)

    Wow, I love cheesecake and this looks like an awesome one! Thanks for sharing

    January 29, 2018 at 7:15 pm
    • Reply joskitchenlarder

      Thanks Louise πŸ™‚ Got to love cheesecake! πŸ™‚

      January 30, 2018 at 7:49 pm
  • Reply J Byndloss

    Hi have just made this cheesecake and it is now baking in the oven. I am awaiting the first slice which I am sharing with friends as part of an Easter Sunday lunch.

    April 1, 2018 at 1:39 am
    • Reply joskitchenlarder

      Hi there πŸ™‚ It’s so great to hear! I hope you’ll all enjoy it! Happy Easter! 🐣

      April 1, 2018 at 8:32 am

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