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    Home » Recipes » Cakes

    Published: Dec 11, 2019 · Modified: Jan 4, 2022 by joskitchenlarder · 63 Comments. · This post may contain affiliate links ·

    Baked Lemon Cheesecake

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Slice of cheesecake on a plate.

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

    Cheesecake topped with lemon curd and lemon slices.

    Cheesecakes have always been high up on my list of favourite desserts. Bake or no bake ones it doesn't really matter although I do have slight preference towards baked ones. This gorgeously creamy Baked Lemon Cheesecake generously topped with my homemade lemon curd is a family favourite. It's always a huge hit during special occasions and it's always on the menu after lemon curd making session.

    Useful tips when making Baked Lemon Cheesecake

    Some people think that making baked cheesecakes is tricky and takes a lot of time and effort. This couldn't be further from the truth. My list of tips will help you on your way to baked cheesecake success.

    • 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 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.

    Cheesecake surrounded by lemons and jar of curd.

    Ingredients

    I like baked cheesecakes made with condensed milk* (see my Chocolate Marble Cheesecake). Not only does it replace sugar but I also find that its addition gives a cheesecake creamier and smoother, almost whipped consistency.

    This recipe also calls for a tablespoon of cornflour* which will give your cheesecake slightly firmer texture. You can, however, leave it out as difference won't be huge.

    Baking Lemon Cheesecake in "water bath"

    The best way of baking any cheesecake is at a low temperature (150°C/300F/ Gas Mark 2) in a "water bath" which will ensure nice and even bake without cracks on top.

    Baking this lemon cheesecake in a water bath can be done in two different ways depending on the size of your oven and whether you've got a large roasting tray that will fit the tin with your cheesecake:

    1. First method involves placing your cake tin inside a large roasting tin/tray which you fill with hot water half way up the sides of your cake tin. If you are using this method you need to ensure that water won't find its way inside the cake tin by wrapping it tightly in one unbroken piece of aluminium foil.
    2. For those of you who don't have tray big enough to fit baking tin etc. you will achieve similar result by placing a tray filled with hot water on the shelf under the one with your lemon cheesecake. This way the cheesecake is baked in high humidity giving you result similar to when using the method above.

    Slice of cheesecake on a plate with a fork.

    Storing and freezing your Baked Lemon Cheesecake

    This cheesecake can be stored in the fridge for up to 1 week! Make sure it is well covered with aluminium foil or cling film or simply pop it in the airtight container to prevent it from drying and also soaking up “fridge smells”.

    As most baked cheesecakes this one also freezes really well (freeze without the lemon curd topping). You can choose to freeze entire cheesecake or perhaps individual portions which can be then defrosted as and when needed. To freeze whole cheesecake simply cover it well with baking paper and aluminium foil and to be on a safe side pop it in the freezer safe bag or container (if you have one big enough). Freeze to up to 1 month and defrost in the fridge overnight.

    If freezing individual portions, I would suggest to put them in the freezer, in a container or on top of a lid or baking sheet, uncovered for a few hours until frozen solid. Then you can simply wrap them individually in the baking paper and/or aluminium foil and put in the freezer friendly bag. Freeze for up to 1 month and defrost as above topping with lots of lush lemon curd before serving.

    How to make Lemon Cheesecake - Step-By-Step Instructions

    Cheesecake making process collage 1.

    • 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 making process collage 2.

    • When making your 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.

    Cheesecake making process collage 3.

    • Bake cheesecake in the water bath (see 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!

    📋 Recipe

    Cheesecake topped with lemon curd and lemon slices.
    Print Pin
    5 from 19 votes

    Baked Lemon Cheesecake

    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

    Equipment

    • Round, 20cm/8inch springform cake tin*
    • Hand Mixer*
    • Large Glass Bowl*
    Prep Time 20 minutes minutes
    Cook Time 1 hour hour
    Chilling time min 2 hours hours
    Total Time 1 hour hour 20 minutes minutes
    Servings 10 servings
    Calories 544kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary

    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

    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

    Nutrition Facts
    Baked Lemon Cheesecake
    Amount Per Serving (0 g)
    Calories 544 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 19g95%
    Cholesterol 142mg47%
    Sodium 389mg16%
    Potassium 135mg4%
    Carbohydrates 49g16%
    Fiber 1g4%
    Sugar 36g40%
    Protein 10g20%
    Vitamin A 1226IU25%
    Calcium 174mg17%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes: This post was originally published on 23 January 2018 and republished in December 2019 with some more useful info, new photos and step by step photo instructions.

    SOME MORE BAKES YOU MIGHT BE INTERESTED IN:

    Easy No Bake Stem Ginger Cheesecake 

    Double Chocolate Cream Cheese Muffins

    Chocolate Marble Cheesecake

    Double Chocolate Pavlova with Nutella Cream

    Gluten-Free Orange and Almond Cake

    Vegan Lemon Drizzle Cake

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

    You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest

    Pin Baked Lemon Cheesecake For Later!

    Cheesecake topped with lemon curd and lemon slices.

    Linkies:

    Cook Blog Share, Cook Once Eat Twice, Bake of the Week with CasaCostello and MummyMishaps, Baking Crumbs

    *This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

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    Reader Interactions

    Comments

      5 from 19 votes (5 ratings without comment)

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    1. Erin says

      December 16, 2024 at 2:15 am

      5 stars
      This was the best cheesecake I've ever made, and maybe the best I've ever eaten! We used gf cookies in the base to make it friendly for a family member with coeliac.

      Reply
      • joskitchenlarder says

        December 16, 2024 at 8:57 am

        That's music to my ears Erin, thank you so much for lovely feedback!😊

        Reply
    2. J.P. says

      April 11, 2023 at 5:02 pm

      5 stars
      This is the very best cheesecake I have ever made! It is so rich and creamy, and the lemon taste is perfect. I used shortbread biscuits, pulsed in the food processor, as the base. I can’t even describe how delicious it was. My husband was in heaven. Thank you for the wonderful recipe!!!

      Reply
      • joskitchenlarder says

        April 13, 2023 at 7:10 am

        So pleased to hear! 🙂 Thank you for such a lovely feedback!

        Reply
    3. Tina says

      January 11, 2023 at 4:36 pm

      5 stars
      Have made this three times now and it's absolutely delicious and so easy to make.

      Reply
      • joskitchenlarder says

        January 11, 2023 at 8:15 pm

        So lovely to hear, thank you Tina. 🙂

        Reply
    4. G says

      December 10, 2022 at 7:22 pm

      5 stars
      Hi Jo!

      The recipe looks amazing & I can't wait to test it out!

      I have a 4 inch mini spring form pan. Can I use that and half the recipe since you used an 8 inch pan? Pls lmk! Thank you 🙂

      Happy holidays!

      Reply
      • joskitchenlarder says

        December 11, 2022 at 9:48 am

        Hi G,
        Halving this recipe for smaller tin should be fine. The only thing that might be tricky to halve would be the egg but you can always beat it and simply use half of the mixture or to make things easier use just 1 egg. As it's a smaller tin you might need to reduce baking time slightly. I would just watch your cheesecake and then follow my tips on checking when it's done. You might want to give it a check after about 40 minutes or so. However, if it still looks really wet at that point in time, don't open the oven just yet. You want it to look set but with a little patch of wobble in the middle (see my tips). I hope this helps!
        Enjoy the cheesecake and happy holidays to you too! 🙂

        Reply
    5. Helen says

      December 10, 2021 at 9:15 am

      What size eggs are used please?

      Reply
      • joskitchenlarder says

        December 10, 2021 at 10:46 am

        Hi Helen, Large eggs.

        Reply
    6. A Oldham says

      January 23, 2021 at 7:12 pm

      It would be nice to read replies from someone that has actually made the cake.

      Reply
      • Claudia says

        October 12, 2021 at 1:09 pm

        5 stars
        I’ve only made this once before but personally i thought it turned out perfect. I’ve made several no-bake cheesecakes before but this is the first baked cheesecake recipe i’ve ever attempted. I made it for my Dad’s birthday and it was a huge success, everyone who tried a piece loved it. I note that one of the below comments states they found it way too sweet due to the condensed milk, i didn't find this personally but everyones tastes are different. It was such a success in fact that i’m making another one today for someone elses birthday - as per their request. Different flavour this time so no lemon, fingers crossed its just as good as the first one!

        Reply
        • joskitchenlarder says

          October 12, 2021 at 7:44 pm

          Hi Claudia, Thank you so much for taking the time to write your lovely comment! I'm so pleased to hear that the cheesecake was such a huge success! x

          Reply
    7. Malou says

      January 09, 2021 at 9:14 pm

      I was bitterly disappointed with the outcome. This cheesecake is sickly sweet, no amount of lemon juice would overcome the sickly sweetness of the condensed milk. And the addition of lemon curd makes it even worse. No-one liked it so it went in the bin. We like to taste the lemon in our cheesecakes. The condensed milk really spoils it in my opinion.

      Reply
      • joskitchenlarder says

        January 12, 2021 at 1:06 pm

        Sorry to hear you didn't like the cheesecake Malou. Condensed milk is sweet hence no additional sugar is called for in this recipe but it is here not just for sweetness but also creamy consistency. The cheesecake is sweet but I never found it sickly sweet and the flavour of lemon definitely comes through plus lemon curd topping adds even more tang and in my opinion works really well. Individual tastes are very subjective though so thanks for your feedback.

        Reply
    8. Maria says

      August 01, 2020 at 9:39 pm

      Hi, I want to make this tomorrow, is it possible to just do the crust at the bottom. Will the cheesecake stick or will it work?

      Reply
      • joskitchenlarder says

        August 02, 2020 at 8:08 am

        Hi Maria, You can definitely just do crust at the bottom. You might want to wrap your spring form in one unbroken piece of aluminium foil just in case even if you're using the water bath method by creating steam in the oven instead of putting the form with cheesecake in actual water.

        Reply
    9. Annie says

      July 06, 2020 at 4:49 pm

      Can I just check whether the lemon curd should be added to the mix before baking as well as adding on top afterwards?

      Reply
      • joskitchenlarder says

        July 06, 2020 at 7:11 pm

        Hi Annie, Just on top afterwards. I will amend the recipe to make it clearer. x

        Reply
    10. Tina says

      January 12, 2020 at 1:11 pm

      I want to cook this today, the oven temperature says 150c or Gas Mark 2. If I use an electric fan oven, do I need to reduce the temperature by 20c to 130c?
      Thanks for your help.
      Tina

      Reply
      • joskitchenlarder says

        January 12, 2020 at 2:49 pm

        Hi Tina, I would say it depends on your oven. I have an electric fan oven and never reduce the temperatures as some recipes advise for fan ovens. However, you know your oven and if you would normally reduce the temperature and you've done it before for other cakes/bakes then by no means give it a go. If you're unsure then I would stick to 150C and check perhaps a bit earlier for doneness. I hope that helps and good luck! Jo

        Reply
    11. Helen - Cooking with my kids says

      December 17, 2019 at 9:52 am

      5 stars
      This looks sooooo good but then I do have a weakness for lemon cheesecakes in all their forms. Adding lemon curd to the top is a stroke of genius, i'll have to try it #BakingCrumbs

      Reply
      • joskitchenlarder says

        December 17, 2019 at 12:42 pm

        Thanks so much Helen! 🙂 I never say no to anything lemon and cheesecake either! 🙂

        Reply
    12. Halema says

      December 14, 2019 at 9:35 pm

      Hi, just came across this recipe and looks divine.

      Quick question, please answer.
      -Can i bake it in a square tin? What measurements would you recommend?
      Hosting a dinner (15+) and i would find it easier to cut into squares.

      Many thanks in advance
      -Halema

      Reply
      • joskitchenlarder says

        December 15, 2019 at 8:07 am

        Hi Halema,
        Thank you for your question. I think you could bake this cheesecake in a square tin although I have never tried it before. The equivalent of 20cm (8inch) round springform would be 18cm (7inch) square tin and using the tin that is more or less an equivalent would mean that the baking time could remain the same. I would recommend one with removable bottom as it will make it easier to get your cheesecake out once baked. If you go for any other size you might have to adjust the baking time so it gets slightly tricky especially with the cheesecake when you cannot simply check it with a skewer for doneness.
        Alternatively (and it's just a suggestion) you could bake the cheesecake using round tin as per recipe and once baked cut it into long strips across first and then into rectangles for easier portioning?
        Hope that helps. Please do let me know how it went.
        All the best.
        Jo

        Reply
        • Halema says

          December 15, 2019 at 11:31 am

          Thank you ever so much for replying! I truly appreciate it.

          Im going to test it out in a square tin first According to the measurements you suggested and see how that works.

          Once again, thank you

          Reply
          • joskitchenlarder says

            December 17, 2019 at 12:37 pm

            No problem at all! 🙂

            Reply
    13. Jenny Walters says

      December 14, 2019 at 7:13 am

      5 stars
      I love this cheesecake and being a cheesecake fanatic this has been calling to me a long time. I too love to make cheeescakes with condensed milk but have never baked one with it in. I will HAVE to make this and soon. Thank you for linking this pale beauty up to #BakingCrumbs

      Reply
      • joskitchenlarder says

        December 14, 2019 at 9:18 am

        Thanks Jenny (from one cheesecake fanatic to another lol) 🙂 Condensed milk is my secret weapon in cheesecakes (baked or not) love it! x

        Reply
    14. Michelle Frank | Flipped-Out Food says

      December 13, 2019 at 3:06 pm

      5 stars
      As always, your delectable photos make me want to lick my screen. The prep photos are so clear and helpful! I'm with you: I prefer baked cheesecakes. To me, the texture is just better. This is going to the top of my baking list (well, after Christmas cookies, that is!). Enjoy your holidays!

      Reply
      • joskitchenlarder says

        December 14, 2019 at 9:11 am

        Thank you so much Michelle! That's the reaction I'm going for lol. I'm glad you find prep photos helpful, I always do too especially when making something for the first time. Holiday greetings! x

        Reply
    15. Monika Dabrowski says

      December 12, 2019 at 10:51 pm

      5 stars
      This looks tremendous, but then again all your bakes are, so no surprises here. If only I wasn't so worried about the calories that have to go into this cheesecake I'd make it tomorrow. I wouldn't hesitate eating it though, which makes me such a hypocrite, I know. Thank you for bringing this gorgeous cheesecake to #CookBlogShare:)

      Reply
      • joskitchenlarder says

        December 14, 2019 at 9:08 am

        Thank you so much Monika! x I know what you mean, this cheesecake is pure indulgence but then as long as it's now and again it's ok, isn't it! 😉

        Reply
    16. Lesley Garden says

      December 12, 2019 at 5:03 pm

      5 stars
      I do love a proper baked cheesecake, but this one is made for me! I adore lemon in a dessert above all else, and you've also added lemon curd! Ticking every box for me, I'm going to have to give this a try over the holidays. Thank you for sharing to #CookBlogShare

      Reply
      • joskitchenlarder says

        December 12, 2019 at 9:15 pm

        Thanks so much Lesley, it's so lovely to hear! Lemon curd is like an icing on the cake here, even more citrussy deliciousness! It's such a yummy cheesecake I hope you like it!

        Reply
    17. Jessica says

      December 11, 2019 at 2:18 pm

      I LOVE that you top this with lemon curd! That takes this cheesecake to the next level!

      Reply
      • joskitchenlarder says

        December 11, 2019 at 2:21 pm

        Thanks Jessica! It definitely does.

        Reply
    18. Priya Shiva says

      December 11, 2019 at 1:54 pm

      5 stars
      That lemony cheesecake looks so perfect! I would love to try out this recipe.

      Reply
      • joskitchenlarder says

        December 11, 2019 at 2:14 pm

        Thank you Priya! 🙂 I hope you like it if you decide to try it.

        Reply
    19. Kelly Anthony says

      December 11, 2019 at 1:40 pm

      5 stars
      Your thorough step by step directions and great tips will make making this lemon curd cheesecake foolproof.

      Reply
      • joskitchenlarder says

        December 11, 2019 at 1:44 pm

        Thank you Kelly! 🙂 I'm really pleased you find these helpful!

        Reply
    20. Anita says

      December 11, 2019 at 12:31 pm

      5 stars
      The cheesecake is really delicious and is the perfect match for the lemon curd. And it looks really pretty too, definitely a good candidate to be a dinner party centerpiece dessert. 🙂

      Reply
      • joskitchenlarder says

        December 11, 2019 at 1:43 pm

        Thanks Anita! 🙂 Lemon curd topping gives that extra citrus touch and I've been known for putting extra dollop on my slice after plating up. Lush!

        Reply
    21. kim says

      December 11, 2019 at 12:07 pm

      5 stars
      Yum! What a fabulous recipe! So delicious and way easier than I thought it would be. Will definitely make again!

      Reply
      • joskitchenlarder says

        December 11, 2019 at 1:35 pm

        Thank you Kim! 🙂 That's great to hear!

        Reply
    22. J Byndloss says

      April 01, 2018 at 1:39 am

      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.

      Reply
      • joskitchenlarder says

        April 01, 2018 at 8:32 am

        Hi there ? It’s so great to hear! I hope you’ll all enjoy it! Happy Easter! ?

        Reply
    23. Louise (Cooking with Kids) says

      January 29, 2018 at 7:15 pm

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

      Reply
      • joskitchenlarder says

        January 30, 2018 at 7:49 pm

        Thanks Louise 🙂 Got to love cheesecake! 🙂

        Reply
    24. Jacqui says

      January 26, 2018 at 4:37 pm

      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!

      Reply
      • joskitchenlarder says

        January 29, 2018 at 2:35 pm

        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! 🙂

        Reply
    25. Kat (The Baking Explorer) says

      January 25, 2018 at 9:01 pm

      This is STUNNING! I need to eat this immediately!

      Reply
      • joskitchenlarder says

        January 29, 2018 at 2:32 pm

        Thanks Kat! 🙂

        Reply
    26. Corina Blum says

      January 25, 2018 at 6:19 am

      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

      Reply
      • joskitchenlarder says

        January 25, 2018 at 1:08 pm

        Thanks Corina! 🙂 That's the first time I went for the biscuit base on the sides as well and really happy I did 🙂 x

        Reply
    27. Mandy says

      January 24, 2018 at 8:13 pm

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

      Reply
      • joskitchenlarder says

        January 24, 2018 at 8:37 pm

        Thanks Mandy! Please do as this one is worth a sin ?

        Reply
    28. Cat says

      January 24, 2018 at 2:21 pm

      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

      Reply
      • joskitchenlarder says

        January 24, 2018 at 2:48 pm

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

        Reply
    29. Angela / Only Crumbs Remain says

      January 24, 2018 at 2:02 pm

      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 🙂
      Angela x

      Reply
      • joskitchenlarder says

        January 24, 2018 at 2:42 pm

        Ha, ha, thanks Angela! 🙂 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 🙂 x

        Reply
    30. Jenny Paulin says

      January 24, 2018 at 10:44 am

      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

      Reply
      • joskitchenlarder says

        January 24, 2018 at 1:29 pm

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

        Reply

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