Ultimate baked lemon cheesecake recipe

This cheesecake is such a crowd-pleaser! It looks and tastes absolutely delicious, but is actually relatively quick and easy to make. It’s a go-to sweet treat recipe when catering for a group of people and is proof in the pudding that cakes can be just as good without the gluten!

Ultimate baked lemon cheesecake recipe

Ultimate baked lemon cheesecake

This cheesecake is beautifully light, with a tangy lemon flavour and biscuity crunch.

Course Dessert
Cuisine baking
Keyword cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Calories 394 kcal


For the base

  • 60 g butter melted
  • 150 g gluten-free digestive biscuits crushed
  • 1 tbsp caster suger

For the filling

  • 750 g full-fat soft cheese
  • 200 g caster sugar
  • 3 tbsp cornflour
  • 3 tbsp Nielson-Massey Lemon Paste
  • 3 large free-range eggs beaten
  • 150 ml double cream

To decorate

  • Lemon slies
  • Mint sprigs
  • Edible flowers, such as violas


  1. Preheat the oven to 180°C Gas Mark 4. Brush the base and sides of a 20cm (8in) Aluminium PushPan or a deep round baking tin with a little melted butter. If using a normal cake tin, line the base and sides with baking parchment.

  2. Add the biscuit crumbs and caster sugar to the remaining melted butter and stir well. Tip into the cake tin and press into an even layer. Bake fo 10 minutes, then cool on a wire rack while preparing the filling. Increase the oven temperature to 220°C/Gas Mark 7.

  3. To make the filling, beat the soft cheese for a few seconds in a large bowl with a handheld electric mixer on a low speed, until just creamy. Gradually beat in the caster sugar. Sprinkle in the cornflour and beat again for a few seconds until fully incorporated, then stir in the lemon paste.

  4. Add the eggs a little at a time, beating between each addition on a low-medium speed. Stir in the double cream with a large metal spoon.

  5. Pour the filling over the base. Bake for 10 minutes, then reduce the temperature to 110°C/Gas Mark 1⁄4 and bake for 45 minutes. The cheesecake should wobble slightly in the centre.

  6. Turn off the oven and leave the cheesecake in the oven for 1 hour, then remove from the oven and cool at room temperature. Cover and refrigerate. Serve decorated with lemon slices, mint sprigs and tiny flowers.

Nutrition Facts
Ultimate baked lemon cheesecake
Amount Per Serving
Calories 394 Calories from Fat 192
% Daily Value*
Fat 21.3g33%
Saturated Fat 7.8g49%
Sodium 0.2mg0%
Sugar 24.9g28%
Protein 12.9g26%
* Percent Daily Values are based on a 2000 calorie diet.