This easy baked lemon cheesecake is creamy, rich, tangy and so delicious. Absolutely packed with lemon flavour, it's a lemon lovers dream!
Ingredients
- 250 g digestive biscuits (or other sweet cookie) , like granita or graham crackers (~9oz)
- 100 g unsalted butter , melted (3 ½oz)
- ½ teaspoon ground ginger , optional
FILLING
- 200 g caster sugar (or white granulated sugar) (1 cup / 7oz)
- 1 tablespoon packed lemon zest , 3-4 medium lemons (notes 1)
- 625 g cream cheese , softened (22oz)
- ¾ cup sour cream (180ml / 170g / 6oz)
- ¼ cup lemon juice (60ml)
- 1 ½ teaspoons vanilla extract
- 3 large eggs
For best results, always weigh ingredients where a weight is provided
Equipment
- Stand mixer with paddle attachment
- OR electric mixer and large bowl
- rubber spatula
- 8 inch springform pan
Instructions
- Preheat the oven to 160C (140C fan forced)/ 320F /. Grease and line an 8 inch round spring form pan with baking paper.
- Blend the cookies to crumbs (if you don’t have a blender or food processor, put the cookies in a plastic bag and crush them with a rolling pin)
- Add the melted butter & ground ginger and mix well.
- Tip into the prepared pan and use a straight sided glass to gently press the crumbs out over the centre then up against the sides.
- Add the sugar and lemon zest to the bowl of a stand mixer or a large mixing bowl and use your fingertips to blend the zest into the sugar until it looks like wet sand.
- Using the paddle attachment or a hand mixer, beat the cream cheese into the sugar on low-med speed for about a minute until smooth. Scrape down the sides of the bowl as required.
- Add the sour cream, lemon juice and vanilla and beat on low scraping down the sides as necessary until just combined.
- Add the eggs, one at a time beating on low until each is just incorporated. Don’t over mix.
- Pour the filling into the cookie base and smooth the top if needed.
- Place an oven safe dish or cake pan filled with water on the bottom shelf of the oven. Place the cheesecake onto a separate baking sheet (to catch any butter that might leak out in cooking) and place in the middle shelf of the oven. Bake for 40-45 minutes until the edges look set and the middle still has a wobble when you gently nudge the pan,
- Cooling: Turn the oven off and let the cheesecake cool in the oven, door closed, for 30 minutes. Open the door and let it cool for a further 30 minutes before removing it. Let it cool another 30 minutes then transfer to the fridge for at least 6 hours or overnight is best.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Cracking in cheesecakes: If you follow the instructions to a tee, you shouldn't get any cracks but all ovens are different so if yours runs a little hotter than mine, your cheesecake may bake quicker. If you do get cracks, don't worry. It will still taste amazing and if you want to hide them, just add a layer of lemon curd or some whipped cream.
- All ovens vary so check your cheesecake around the 40 minute mark being very gently when you move the oven shelf or cake pan and nudge it gently. The outside couple of inches should look set while the middle still has a wobble.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
