Baked Lemon Cheesecake – My Family Ties

This cheesecake is inspired by my love for anything with lemon in the ingredient as it is one of my favourites and the whole family love to try new cheesecake recipes, so this one was born.  What a success it was the girls just love the tangy lemon that comes through with the sweetness of the cheesecake, it is lovely with raspberries and blueberries but also works well on it’s own or with strawberries.

Baked lemon cheesecake with raspberries and blueberries

Baked lemon cheesecake with raspberries and blueberries


For the base

  • 90 g butter
  • 165 g ginger biscuits
  • Zest of 1 lemon
For the filling 

  • 900 g full fat soft cheese such as Philadelphia 
  • 250 g caster sugar
  • 3 tablespoons plain flour
  • 1.5 tsp vanilla essence 
  • 1.5 tsp fresh lemon juice
  • Zest of 1 lemon
  • 3 eggs and 1 yolk
  • 285 ml creme fraiche 
For the topping 

  • 1 jar of good quality lemon curd
  • Raspberries and blueberries to decorate
  • Dusting of icing sugar 

Baked lemon cheesecake with raspberries and blueberries


  • Preheat the oven to gas mark 4 or 180 C.
  • Line a 23 cm spring form cake tin with baking paper.
  • To make the base, melt the butter in a pan and crush the biscuits finely and add to the melted butter, add the lemon zest. Mix together and then press firmly and evenly into the cake tin. Bake in the oven for 10 minutes and remove to cool.
  • For the filling preheat the oven to gas mark 9 or 240 C.
  • Using a food mixer with the paddle attachment add the soft cheese and beat for 2-5 minutes until soft and creamy in texture.
  • Add the sugar slowly and beat the mixture on a low setting, add the flour and a pinch of salt, continue to mix, scraping the sides of the bowl and incorporating into the mixture as necessary.
  • Change the paddle attachment to the whisk attachment and add the lemon juice, lemon zest and the vanilla essence.  Whisk the mixture slowly and add one in egg at a time, add the creme fraiche and mix until smooth.
  • Mixing the filing correctly is the key here, because if you over whisk it you will let in too much air and if you under whisk it you risk the mixture being lumpy.  Either of these can have the result of the cheesecake cracking and cooking unevenly.
  • Use a little melted butter and brush onto the sides of the spring form tin. Pour the filling mixture into the tin, checking for any unevenness, smooth out the top with a knife to get a flat, smooth finish.
  • Carefully place into the oven and bake in the middle of the oven for 10 minutes.  Reduce the temperature of the oven to gas mark 1/4 or 110 C and bake for 25 – 35 minutes. Turn off the oven, to check to see if it is ready just take the tin and shake gently it should have a slight wobble.  Leave to cool in the oven with the door closed for a dry texture to your baked cheesecake, or if you prefer the creamy texture leave to cool with the door ajar for two hours.
  • For the topping, gently heat the lemon curd and spread evenly over the cheesecake using a palette knife. 
  • Cover the cheesecake carefully and loosely and put into the fridge either overnight or for eight hours. 
  • When ready run a knife around the sides of the tin and carefully remove the cheesecake and transfer to a serving plate, decorate with raspberries and blueberries and sprinkle with icing sugar.
  • This cheesecake will serve 12, you can refrigerate and keep for up to five days and because of the high fat content it will freeze really well.

Baked lemon cheesecake with raspberries and blueberries

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My name in red 'Caroline"

I am linking this recipe up with Lucy at Supergolden Bakes and her #CookBlogShare linky
I am also linking up with Natasha form Natasha In Oz and her #SayGdayParty linky 

Poofy Cheeks
I am also linking up with Emily from A Mummy Too and her #recipeoftheweek
Link up your recipe of the week


  1. September 10, 2014 / 12:19 pm

    That is one impressive cheesecake, Caroline! I make a lovely lemon cheesecake, but have not tried a baked one before. Sounds delicious!

  2. September 11, 2014 / 8:30 am

    What a fab cheesecake!!! Thank you for linking up with the #WeekendBlogHop

    Laura x x x

  3. September 12, 2014 / 12:48 pm

    Beautiful, stunning and delicious cake! Well done. Your photography is really good ๐Ÿ™‚

  4. September 12, 2014 / 3:44 pm

    What an utterly divine baked cheesecake, love all the flavours here and so pretty:-) #TastyTuesday

  5. September 12, 2014 / 9:59 pm

    goodness me this looks mighty tasty! the raspberries look so pretty too x

  6. September 15, 2014 / 10:15 am

    Oh wow, simply stunning. I love a good cheesecake and yours sounds amazing with lemon and raspberries. Yum!

  7. September 21, 2014 / 1:30 pm

    What a great looking dessert, loving the combination of the lemon with strawberries, very nice.

  8. September 26, 2014 / 3:11 am

    Thanks for sharing your post at the Say Gโ€™Day Saturday Linky Party. Iโ€™ve just tweeted about it and will be featuring you at my Friday Favorites post!

    Best wishes and hope to see you again this weekend.
    Natasha in Oz๏ปฟ

  9. October 1, 2014 / 8:00 pm

    What I love about #CookBlogShare is that I get to discover new blogs – thanks so much for linking this stunning cheesecake! It really looks good enough to eat right off the screen!

    • October 1, 2014 / 8:20 pm

      Thank you Lucy, a great find for me too such a fab link up #CookBlogShare ๐Ÿ™‚

  10. October 2, 2014 / 9:06 am

    Wow! That looks amazing, I'll have to try it!

  11. October 3, 2014 / 8:16 am

    This looks delicious and not too difficult to make either! Thanks!

  12. Emma Birley
    October 14, 2014 / 9:39 pm

    Wish I could make this! I would but whenever I make a cheesecake, and even when I follow the recipe exactly, I always manage to completely destroy it! It looks so delicious though <3

  13. October 19, 2014 / 10:32 pm

    I looks yummy. I would like to make it. But it is quite hard to follow any recipe based on typical local ingrediants (like ginger biscuits in this case). Lubka K.

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