This Baked Lemon Cheesecake is sweet, tangy & beautifully creamy. Topped with thick layer of homemade lemon curd, it’s irresistible! Lemon dessert perfection!
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.
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:
- 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.
- 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.
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
- 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.
- 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.
- 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!
Baked Lemon Cheesecake
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 tsp vanilla extract
- zest out of 2 lemons preferrably unwaxed
- juice out of 1 lemon
- 1 Tbsp (heaped) cornflour optional
- 3 Tbsp (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.
- 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
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
Double Chocolate Pavlova with Nutella Cream
Gluten-Free Orange and Almond Cake
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Cook Blog Share, Cook Once Eat Twice, Brilliant Blog Posts, Bake of the Week with CasaCostello and MummyMishaps, Baking Crumbs
Maria says
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?
joskitchenlarder says
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.
Annie says
Can I just check whether the lemon curd should be added to the mix before baking as well as adding on top afterwards?
joskitchenlarder says
Hi Annie, Just on top afterwards. I will amend the recipe to make it clearer. x
Tina says
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
joskitchenlarder says
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
Helen - Cooking with my kids says
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
joskitchenlarder says
Thanks so much Helen! 🙂 I never say no to anything lemon and cheesecake either! 🙂
Halema says
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
joskitchenlarder says
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
Halema says
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
joskitchenlarder says
No problem at all! 🙂
Jenny Walters says
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
joskitchenlarder says
Thanks Jenny (from one cheesecake fanatic to another lol) 🙂 Condensed milk is my secret weapon in cheesecakes (baked or not) love it! x
Michelle Frank | Flipped-Out Food says
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!
joskitchenlarder says
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
Monika Dabrowski says
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:)
joskitchenlarder says
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! 😉
Lesley Garden says
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
joskitchenlarder says
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!
Jessica says
I LOVE that you top this with lemon curd! That takes this cheesecake to the next level!
joskitchenlarder says
Thanks Jessica! It definitely does.
Priya Shiva says
That lemony cheesecake looks so perfect! I would love to try out this recipe.
joskitchenlarder says
Thank you Priya! 🙂 I hope you like it if you decide to try it.
Kelly Anthony says
Your thorough step by step directions and great tips will make making this lemon curd cheesecake foolproof.
joskitchenlarder says
Thank you Kelly! 🙂 I’m really pleased you find these helpful!
Anita says
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. 🙂
joskitchenlarder says
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!
kim says
Yum! What a fabulous recipe! So delicious and way easier than I thought it would be. Will definitely make again!
joskitchenlarder says
Thank you Kim! 🙂 That’s great to hear!
J Byndloss says
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.
joskitchenlarder says
Hi there ? It’s so great to hear! I hope you’ll all enjoy it! Happy Easter! ?
Louise (Cooking with Kids) says
Wow, I love cheesecake and this looks like an awesome one! Thanks for sharing
joskitchenlarder says
Thanks Louise 🙂 Got to love cheesecake! 🙂
Jacqui says
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!
joskitchenlarder says
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! 🙂
Kat (The Baking Explorer) says
This is STUNNING! I need to eat this immediately!
joskitchenlarder says
Thanks Kat! 🙂
Corina Blum says
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
joskitchenlarder says
Thanks Corina! 🙂 That’s the first time I went for the biscuit base on the sides as well and really happy I did 🙂 x
Mandy says
Oh wow this looks incredible! I’ll have to come back and look at this after Veganuary I think!
joskitchenlarder says
Thanks Mandy! Please do as this one is worth a sin ?
Cat says
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
joskitchenlarder says
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
Angela / Only Crumbs Remain says
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
joskitchenlarder says
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
Jenny Paulin says
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
joskitchenlarder says
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