Baked Lemon Cheesecake

Cheesecake topped with lemon curd and lemon slices.

5 from 18 votes

This Baked Lemon Cheesecake is sweet, tangy & beautifully creamy. Topped with thick layer of homemade lemon curd, it's irresistible! Lemon dessert perfection!

Course Cake, Dessert, Pudding, Treat

Cuisine American, British, International

Keyword baked cheesecake, cheesecake, lemon cheesecake, lemon curd cheesecake

Prep Time 20

Cook Time 1

Chilling time min 2

Total Time 1 20

Servings servings

Calories 544kcal

Author Jo Allison

Equipment

Ingredients

Biscuit base

250 g Digestive biscuits see notes
100 g unsalted butter melted

Cheesecake filling

600 g full fat cream cheese
1 397g tin condensed milk (sweetened)
3 eggs
1.5 teaspoon vanilla extract
zest out of 2 lemons preferrably unwaxed
juice out of 1 lemon
1 tablespoon (heaped) cornflour optional
3 tablespoon (heaped) lemon curd approx. 130-150g

Metric - US Customary

Instructions

Biscuit Base

Crush the biscuits in a food processor or by hand until they resemble sand and mix with melted butter.
Put the mixture into prepared cake tin lined with baking paper 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.
Put the tin in a fridge until you're ready with your filling.

Cheesecake Filling

Make sure all ingredients are at room temperature.
Heat up the oven to 150°C/300F/ Gas Mark 2
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.
Pour cheesecake mixture into prepared tin with biscuit base.
Bake cheesecake in the water bath (see the post above) at 150°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.
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.
Spread generous layer of lemon curd on top and serve.
Enjoy!

Notes

Nutritional information is approximate, per serving and should be treated as a guideline only.
Digestive biscuits can be substituted with Graham Crackers or any other biscuits of your choice depending where in the world you are.

Tips:

Make sure you bring your cheesecake filling ingredients to room temperature. Simply take them out of the fridge at least 2 hours before baking.
Mix your cheesecake ingredients only until they're incorporated using medium speed on your hand blender or stand mixer. Mixing for too long and at high speed will get lots of air into your cheesecake and make it raise rapidly in the oven and then fall and crack as it cools.
There is no need to grease the tin you bake your cheesecake in, simply line the bottom and bottom only with baking paper or aluminium foil.
Bake your cheesecake at low temperature in "water bath" (see details below).
Don't overbake your cheesecake. You cannot check it for doneness with a skewer like other cakes so it's a bit more tricky to gauge as to when it's finished baking. It should be set on top and you will notice that the edges will start coming away gently from the sides of the tin. There should also be a slight wobble in the centre.
Always let it cool in the oven with door slightly ajar for the first hour (take it out of the "water bath" first though). Cheesecake doesn't like sudden changes in temperature. After an hour let it cool some more on the kitchen counter and once it's cool enough to put in the fridge let it chill there for a few hours or preferably overnight.

Nutrition