Baked Lemon Cheesecake Recipe

Name: Baked Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g butter, melted; 175 g biscuits, crushed; 50 g ground almonds; 2 large eggs, separated; pich salt; 125 g caster sugar; 300 g full fat soft cheese; 250 g ricotta cheese; 3 lemons (zest and juice); 150 ml double cream; 1 tablespoon cornflour

Servings: persons

1
Preheat oven to 180C/Gas Mark 4.
2
Lightly oil a 20cm spring release cake tin and line with baking parchment.
3
Melt the buter in a medium pan, stir in the crushed biscuits and almonds and mix well.
4
Scatter half of the crumb mixture of the base of the tin and press down with the back of a spoon.
5
To make the filling, place the egg whites and salt in a large grease free bowl and whisk until stiff but not dry.
6
Add 3 tbsp of the sugar and whisk again until stiff and shiny.
7
Fold in the remaining sugar.
8
Now place the cheeses, cream, egg yolks and cornflour together in another bowl and whisk until smooth, then gently fold in the egg whites.
9
Pour into the prepared tin.
10
Sprinkle the remaining crumb mixture on the top of the cheesecake, then bake for 1 hour.
11
Switch off the oven and leave to cool.
12
When completely cold, remove from the tin and chill for at least 1 hour.
13
Serve in wedges dusted with icing sugar.

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 75 g butter, melted, 175 g biscuits, crushed, 50 g ground almonds, 2 large eggs, separated, and more.

Yes, Baked Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Lemon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions