Sometimes classic recipes are the best. Don’t get me wrong, I love experimenting with different ingredients and flavours (as you have probably already guessed!), but often you can’t beat the original. I have to admit I haven’t made many cheesecakes in my time, while I love to eat them, I’ve always been a little nervous when it comes to making them myself. To help build my confidence, I decided to go back to the basics and make a classic Baked Lemon Cheesecake.
If you feel like being clever, you can press the biscuit crumbs up the side of the tin. I didn’t want to push my luck and decided to just have a thicker base. This cheesecake has a lovely subtle lemon flavour, even my boys enjoyed the spoonful I begrudgingly shared with them!
As tempting as it may be to take your Baked Lemon Cheesecake out of the oven quickly, it’s REALLY important that you let it cool in the oven (with the door slightly ajar) and then let it chill in the fridge. These steps help the cheesecake to set and also avoid the middle of it from sinking.
If you are looking for some more yummy lemon recipes, you might also like this no bake Lemon Cheesecake Slice or these Lemon and Coconut Blondies – yum!
Classic Baked Lemon Cheesecake
Ingredients
- 250 g of Marie Biscuits or any similar plain biscuits
- 150 g of butter - melted
- 500 g of cream cheese - softened
- 3/4 cup of caster sugar
- 3 teaspoons of lemon rind - finely grated
- 3 eggs
- 1/4 cup of lemon juice
Instructions
- Preheat your oven to 160 degrees - fan forced.
- Line the base and sides of a 20cm round springform tin with baking paper.
- Crush the biscuits in a food processor (or use the end of a rolling pin) until they finely crushed. Add the melted butter and combine.
- Press the mixture over the base of the springform tin using the back of a metal spoon. Pop into the fridge to chill for 15 minutes.
- In the bowl of an electric mixer, add the softened cream cheese, sugar and lemon rind and beat on a high speed until smooth.
- Add the eggs one at a time making sure to beat well between each addition.
- Add the lemon juice and beat for another 2 minutes
- Pour the mixture into the springform tin and bake in the oven for approximately 50 minutes or until the filing has just set - don't worry if it's still a little wobbly in the centre, it will firm.
- Cool your cheesecake in the oven with the door slightly ajar, before transferring to the fridge for four hours or until cold.
- Cut into slices and enjoy on it's own or make to make it extra special, serve with some whipped cream and fresh strawberries.
What is your favourite classic recipe?
You can also find more cheesecake recipes in our ‘Cakes and Cheesecakes for Every Occassion‘ eBook – also available in a Thermomix version. You can shop the ebook collection here.
Sammie @ The Annoyed Thyroid says
Mmmm, I love a good cheesecake and in my opinion baked ones are the best! My favourite one is an old family recipe which makes it kind of a classic I guess. It’s a baked cheesecake not dissimilar to this, but it has a sour cream topping, it’s really easy to make and it tastes amazing!
laurenm83 says
It sounds wonderful, including sour cream is a great idea. I think family recipes are the best 🙂
Karin @ Calm to Conniption says
I love cheesecake! Just vanilla or lemon. Have never had a baked one though. They scare me a little. It is the right time of year to give this a try with so many places to take a plate. 🙂
laurenm83 says
They are scary aren’t they?!?! It really is, we have stuff on every weekend until Christmas now – crazy!
Jess @ Sweet Menu says
Oooh cheesecake is my weakness! This looks wonderful!
laurenm83 says
Thanks Jess, it’s just too hard to resist!
Lucy @ Bake Play Smile says
I loooooooove cheesecake!!! This one looks delish!!
laurenm83 says
I will have to make you one!
Liz @ I Spy Plum Pie says
Lemon is my favourite dessert flavour so this sounds pretty perfect to me! Thanks for joining the linkup again!
sue brown says
hi there, stupid question, but can this creation be freezed? thanks.
Lauren says
Not a silly question at all! Yes you can, I’ve cut it into individual slices and popped in freezer bags so I’ve had cheesecake whenever I feel like it!
Emma says
I made this cheesecake and it was absolutely AMAZING!!!! I do now have a thermomix (So exciting!!!!!!) Just wondered if you have a thermomix conversion for this recipe?? I really want to keep making this one, its on the list of keepers!!
Lauren says
Oh thanks so much Emma! I have also made it in my thermie but it was awhile ago, I’ll have a look through my recipes and see if I can find the instructions for you x
Emma says
Awesome!! Thanks so much!!