Welcome to my kitchen where I am sharing my lemon baked cheesecake recipe. The zesty flavors and creamy goodness will leave you in amazement. I will guide you step by step through the process of creating this classic dessert. From the base to the creamy citrus filling, while sharing my expert tips and tricks along the way.

This has become one of my signature desserts. Great winter treat that will also become a staple in your dessert recipe repertoire. This cheesecake was born from my love of zesty citrus flavors. Lemons, limes, and oranges have punchy flavors that can bring food to life. Fresh lemon juice when combined with other ingredients can transform their flavor profile.

Read on and follow me on this recipe journey where you will learn firsthand how to bake a lemon cheesecake. Continue scrolling to explore the world of homemade baked lemon cheesecake. As a chef with expertise in baking, I’m excited to share this recipe with you.

Lemon Baked Cheesecake Recipe Ingredient Deep Dive

In this deep dive, let’s explore each ingredient of my lemon baked cheesecake recipe. Uncovering the details and characteristics of each ingredient. How they all contribute to the finished taste and texture. Of this delightful homemade baked cheesecake.

By selecting the right ingredients, you’ll achieve a lemon baked cheesecake. That is bursting with citrus flavor and velvety textures. Achieving a harmonious balance of zesty sweetness. Gather those essential ingredients, and roll up your sleeves. Let your culinary skills shine. As you embark on the journey of creating your own lemon baked cheesecake recipe.

Cookie Base Ingredients

• 1 ½ cups malt biscuit crumbs.
• 100g (3.52oz) Salted butter, melted.

Baked Cheesecake Filling

• 750g (1.65lb) Cream cheese, softened.
• 150g (5.29oz) Icing (powdered) sugar.
• 4 Lemons, juice only.
• 3 Hen’s eggs, size 6.
• 200g (7.05oz) Sour cream.
• 2 tablespoons cornstarch.

Topping Ingredients

• 2 Lemons, thinly sliced.
• ½ cup Sugar, castor.
• 1 cup Water.

Garnish

• 1 cup Strawberries and blueberries, frozen.
• ½ cup Sugar, castor.
• 2 tablespoons Water.
• Fresh mint leaves.

• Malt Biscuit Crumbs – They provide a texture to the base that has a subtle sweet flavor. Look for malt biscuit crumbs or buy whole biscuits and crush them into crumbs yourself.
• Salted Butter – When melted it binds the biscuit crumbs together. Creating a solid base that holds up well when slicing the cheesecake. Salted butter brings out the flavors of the base.
• Fresh Lemons – These are the keys to infusing my cheesecake with a bright zesty flavor. Lemons add a refreshing citrusy note that cuts through the cream cheese. Their natural acidity balances the sweetness. Look for bright yellow lemons that are firm and well-balanced when touched. Meyer or Yen Ben varieties are perfect for this baked cheesecake recipe.

• Cream Cheese – Cream cheese forms the creamy foundation of the filling. Providing protein-rich fattiness and velvety texture. to the cheesecake. Opt for quality cream cheese, I’m using Philadelphia cream cheese.
• Icing Sugar – Also known as powdered sugar or confectioners’ sugar. Helps to sweeten the cheesecake filling. Its fine texture ensures easy incorporation into the cream cheese. Creating a smooth and homogeneous mixture. The icing sugar acts as a seasoning and balances the tartness of the lemon.

• Hen’s Eggs – These are the binding agent in the filling. They will stop the top of the cheesecake from cracking. They add structure and stability to the cheesecake. They also provide a beautiful golden color. Source free-range or barn-raised eggs.
• Sour Cream – Plays a crucial role in achieving the perfect balance of flavors in my recipe. Its subtle tanginess adds complexity and depth to the cheesecake. Look for local traditional sour cream.
• Cornstarch – Serves as a thickening agent in the cheesecake filling. It helps to stabilize the mixture. The addition of cornstarch ensures that the filling sets during baking and cooling.

Lemon Baked Cheesecake Recipe

Preparing The Cookie Base

1. Grease the bottom and sides of a 9-inch (23 cm) springform cake tin. Line the base and side with parchment paper and set it aside.

Preparing The Lemon Cheesecake Filling

2. In a medium bowl, combine the malt biscuit crumbs and melted butter. Mix until the crumbs are coated in the butter.
   • Press the crumb mixture into the bottom of the prepared springform tin. To create an even layer. You can use the back of a spoon or the bottom of a glass to press the crumbs down firmly.
   • Place the cake tin into the fridge. This will help the biscuit base to cool and set ready for the filling.

3. In a large mixing bowl. Beat the softened cream cheese until smooth and creamy. You can use an electric mixer or a stand mixer fitted with the whisk attachment. You could also use a countertop blender as I have.
   • Add the lemon juice, and beat until it is thoroughly combined, ensuring a smooth and uniform texture.

4. Add the lemon juice, and beat until combined, ensuring a smooth and uniform texture.
   • Crack the hen’s eggs into a separate bowl. Then add them one at a time to the cream cheese mixture. Beating well after each addition. Make sure each egg is incorporated before adding the next.
   • Mix the cornstarch and sour cream together. Add to the cheesecake mixture and beat on a slow speed (2 or 3) until the sour cream is evenly incorporated.

5. Pour the filling into the prepared springform cake tin. Tap the tin gently on the countertop a few times. This will help spread the filling out. Also, remove any air bubbles trapped in the filling.

Baking The Cheesecake

6. Place the springform tin inside a larger baking dish. The base of the baking dish should be lined with a towel. Pour hot water into the larger dish, creating a water bath. The water should reach about halfway up the sides of the springform tin. This will help prevent the cheesecake from overheating and cracking on the surface.

7. Carefully transfer the water bath with the cheesecake to the preheated oven. Bake for approximately 60-70 minutes or until the edges are set and the center is slightly jiggly.
   • Once baked, turn off the oven and let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent the cheesecake from cracking.

Setting The Cheesecake

8. Remove the springform tin from the water bath. Remove the aluminum foil. Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight. This will firm up the lemon baked cheesecake and infuse the flavors.

When the cheesecake is fully set. Carefully remove the sides of the springform tin. Peel off the baking paper.

Candied Lemon Slices

In a saucepan add the castor sugar and water. Bring to a boil until the sugar has resolved. Add the sliced lemon and coat in the sugar syrup. Layer the candied lemon slices on top of the lemon baked cheesecake. Let them set in the fridge for 30 minutes.

Berry Compote

Place the frozen mixed berries into a saucepan. Add the second measure of castor sugar and water. Bring to a simmer and cook for 10-15 minutes. Cool completely in the fridge.

Portioning And Plating Your Lemon Baked Cheesecake

Cut the baked cheesecake into 12 even pieces. For a professional finish, you can caramelize the top.

Sprinkle an even layer of castor sugar on the surface of the cheesecake. Use a blow torch to caramelize the sugar creating a caramel glass-like surface.

Place a slice of lemon baked cheesecake onto a plate and garnish with the berry compote and fresh mint leaves.

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome.

So, to help you, here is a handy little unit converter tool for cooking without guesswork.

My Signature Lemon Baked Cheesecake Recipe Zesty Creamy Delight

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PREP TIME: | 25 minutes mins

COOK TIME: | 1 hour hr

SETTING TIME: | 4 hours hrs

TOTAL TIME: | 5 hours hrs 25 minutes mins

SERVINGS: | 12 portions

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Try our signature lemon baked cheesecake recipe. A creamy citrus flavor explosion. Lemon and cream cheese baked into a cheesecake with a crumbed biscuit base.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

Cheesecake Base

• ▢ 1 ½ cups Malt biscuit cookie crumbs
• ▢ 100 g Butter salted

Baked Cheesecake Filling

• ▢ 750 g Cream cheese Philadelphia
• ▢ 4 Lemons juice only
• ▢ 150 g Sugar Icing (powdered)
• ▢ 3 Hen's eggs size 6 or 7
• ▢ 200 g Sour cream
• ▢ 2 tbsp Cornstarch

Topping

• ▢ 2 Lemons thinly sliced
• ▢ ½ cup Sugar castor
• ▢ 1 cup Water

Instructions

SHOWHIDE

• Preheat your oven to 160°C (320°F). For a convection oven 150°C (300°F).

  Springform Tin – Grease the bottom and sides of a 9-inch (23 cm) springform cake tin. Line the base and side with parchment paper and set it aside.
  
• Cookie Base – In a medium bowl, combine the malt biscuit crumbs and melted butter. Mix until the crumbs are coated in the butter.

  Press the crumb mixture into the bottom of the prepared springform tin. To create an even layer. You can use the back of a spoon or the bottom of a glass to press the crumbs down firmly.

  Place the cake tin into the fridge. This will help the biscuit base to cool and set ready for the filling.
  
• Cheesecake Filling – In a large mixing bowl. Beat the softened cream cheese until smooth and creamy. You can use an electric mixer or a stand mixer fitted with the whisk attachment. You could also use a countertop blender as I have.

  Add the lemon juice, and beat until it is thoroughly combined, ensuring a smooth and uniform texture.

  Add the lemon juice, and beat until combined, ensuring a smooth and uniform texture.

  Crack the hen’s eggs into a separate bowl. Then add them one at a time to the cream cheese mixture. Beating well after each addition. Make sure each egg is incorporated before adding the next.

  Mix the cornstarch and sour cream together. Add to the cheesecake mixture and beat on a slow speed (2 or 3) until the sour cream is evenly incorporated.

  Pour the filling into the prepared springform cake tin. Tap the tin gently on the countertop a few times. This will help spread the filling out. Also, remove any air bubbles trapped in the filling.

  Baking – Place the springform tin inside a larger baking dish. The base of the baking dish should be lined with a towel. Pour hot water into the larger dish, creating a water bath. The water should reach about halfway up the sides of the springform tin. This will help prevent the cheesecake from overheating and cracking on the surface.

  Carefully transfer the water bath with the cheesecake to the preheated oven. Bake for approximately 60-70 minutes or until the edges are set and the center is slightly jiggly.

  Once baked, turn off the oven and let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent the cheesecake from cracking.
  
• Resting – Remove the springform tin from the water bath. Remove the aluminum foil. Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight. This will firm up the lemon baked cheesecake and infuse the flavors.

  When the cheesecake is fully set. Carefully remove the sides of the springform tin. Peel off the baking paper.

  If desired, garnish the cheesecake with candied lemon slices. This is optional however, it adds a nice touch.
  
• Candied Lemon Slices – In a saucepan add the castor sugar and water. Bring to a boil until the sugar has resolved. Add the sliced lemon and coat in the sugar syrup. Layer the candied lemon slices on top of the lemon baked cheesecake. Let them set in the fridge for 30 minutes.
  
• Portion And Plating – Cut the baked cheesecake into 12 even pieces. For a professional finish, you can caramelize the top.

  Sprinkle an even layer of castor sugar on the surface of the cheesecake. Use a blow torch to caramelize the sugar creating a caramel glass-like surface.

  Place a slice of lemon baked cheesecake onto a plate and garnish with the berry compote and fresh mint leaves.
  

Chef Tips

• Lemon And Sugar – When mixing sugar with lemon juice it acts as a flavor enhancer. The sugar brings out the natural citrus flavors of the lemon. So, add a touch more sugar if you want more lemon zestiness.
• Mixing – Regularly scrape down the sides of the mixing bowl with a spatula. This will stop any lumps of cream cheese from forming.
• Baking The Cheesecake – Laying a towel on the base of the baking tray to help to prevent overheating. A good idea is to wrap aluminum foil around the cake tin. This will stop any water from seeping in around the springform tin base.

Perfect Lemon Baked Cheesecake Recipe. Here Are Some Tips To Ensure Success.

1. Fresh Lemons – Fresh lemon juice provides the most vibrant and intense lemon flavor.
2. Mixing The Cheesecake – Regularly scrape down the sides of the mixing bowl with a spatula. This will stop any lumps of cream cheese from forming.
3. Bake In A Water Bath – Placing the springform tin in a water bath helps regulate the temperature. Which prevents the cheesecake from drying out or cracking. Wrap the bottom of the pan with aluminum foil to prevent water from seeping in.
4. Gradual Cooling – After baking, let the cheesecake cool in the turned-off oven. Let it sit for about an hour before transferring it to room temperature. This gradual cooling helps prevent sudden temperature changes that can cause cracks.
5. Chill Before Serving – For the best texture and flavor, refrigerate the cheesecake. At least 4 hours or overnight before serving. This allows it to firm up and the flavors fuse together.
6. Use A Sharp Knife – When slicing the cheesecake. Dip the knife in boiled hot water. Wipe it clean between each cut for professional-looking slices.
7. Caramelize The Top – For a professional finish sprinkle castor sugar on the top of the cheesecake. Using a blow torch caramelize the sugar creating a glass-like finish. This is the perfect lemon baked cheesecake recipe.

Nutrition

Serving>12serves | Calories>580kcal | Carbohydrates>50g | Protein>8g | Fat>41g | Saturated Fat>21g | Polyunsaturated Fat>4g | Monounsaturated Fat>10g | Trans Fat>0.3g | Cholesterol>132mg | Sodium>377mg | Potassium>222mg | Fiber>2g | Sugar>31g | Vitamin A>1248IU | Vitamin C>29mg | Calcium>104mg | Iron>1mg

COURSE:

Dessert

CUISINE:

American

KEYWORD:

Baked Cheesecake

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Cheesecake

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Zesty Citrus

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