Our Baked Lemon Cheesecake recipe is a classic you will make over and over again. A creamy and zesty sweet filing with a crunchy biscuit base, this combination is the perfect mix of sweet and zingy. Trust us, one slice will definitely not be enough!
200 grams of plain sweet biscuits
140 grams of melted butter
1 can (375 grams) of condensed milk
600 grams of cream cheese
Zest and juice from two lemons
2 tablespoons of lemon butter (store-bought or homemade)
1 tablespoon of cornflour
Whipped cream and raspberries for serving
- Crush the plain sweet biscuits in a food processor or by hand until they resemble sand. Mix the crushed biscuits with the melted butter.
- Prepare a 23cm springform cake tin by lining it with baking paper. Press the biscuit mixture evenly into the base of the tin and up the sides. Don’t worry about making it look perfect; a slightly rustic appearance is fine. Place the tin in the fridge until you’re ready with the filling.
- Preheat the oven to 150°C (300C).
- For the cheesecake filling, combine all the ingredients together in a mixing bowl. Mix until just combined using a hand-held or stand mixer, or simply by hand with a wooden spoon. Avoid overmixing.
- Pour the cheesecake mixture into the prepared tin with the biscuit base.
- Bake the cheesecake. To add moisture, place a dish of water in the oven at the same time. Bake for approximately 40 minutes or until the top turns golden. The cheesecake should have a slight wobble in the middle. Once baked, allow it to cool and then chill it well in the fridge for a couple of hours, preferably overnight, to enhance the flavor.
- Once chilled, remove the cheesecake from the tin. If needed, gently run a sharp knife dipped in warm water between the side of the tin and the biscuit sides to help release it.
- Spread whipped cream on top of the cheesecake and decorate with fresh raspberries. You can also serve with extra lemon curd for additional flavor, if desired. Enjoy!