The baked lemon cheesecake that will surpass all others

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If you’re after a lemon cheesecake recipe that will beat all others, then you just can’t go past this mouthwatering recipe. Not only is it super simple and a good starting point for more complex baking challenges, but it’s also one of the tastiest classic recipes to sink your teeth into.

You can serve this one up for family and friends or you can whip it up to hold in the fridge for a few days. Either way, make sure you top it off with some whipped cream or even a drizzle of lemon glaze if you’re feeling adventurous! Yum!


  • 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


  1. Preheat oven to 160C/140C 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.
  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.
  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.
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