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4 from 2 votes

Classic Baked Lemon Cheesecake

This Classic Baked Lemon Cheesecake is guaranteed to become a family favourite!
Prep Time8 hrs 15 mins
Cook Time50 mins
Total Time9 hrs 5 mins


  • 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


  • 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.