Baked lemon cheesecake

Yummy Baked lemon cheesecake Recipe

Fresh lemons ‘rind’ off this dessert beautifully!
Baked lemon cheesecake
Prep Time : 4:30 | Cook Time : 1:00 | Total Time : 5:30 | Serving : 12 person.


  • 250g plain sweet biscuits

  • 150g butter, melted

  • 500g cream cheese, softened

  • 3/4 cup caster sugar

  • 3 teaspoons finely grated lemon rind

  • 3 eggs

  • 1/4 cup lemon juice

  • Icing sugar mixture, to serve

  • Double cream, to serve


  • Step 1

    Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round springform pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.

  • Step 2

    Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.

  • Step 3

    Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. Dust with icing sugar and serve with cream.

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