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Baked Lemon Cheesecake


Recipe Info

  • Servings : 8
  • Cook Time : 2:00 h
  • Ready In : 2:00 h

A simple but impressive pudding, light enough to have a slice to finish a big meal.


  • For the base
  • 200g tennis biscuits
  • 75g butter, melted and cooled, plus extra to grease
  • For the filling
  • 600g cream cheese at room temperature
  • 200g caster sugar
  • 200ml sour cream
  • 3 eggs
  • 1 tsp vanilla essence
  • 4 lemons, zested, 1 juiced
  • 50g plain flour


Step 1

For the base of the cheesecake, whizz the tennis biscuits in a food processor, or put in a bag and bash with a rolling pin to form fine crumbs. Stir in the melted butter in a mixing bowl along with a pinch of salt, then pack into the base of a 20cm loose bottomed cake tin in an even layer, smoothing it down using the back of a spoon. Chill until needed.

Step 2

Heat the oven to 180°C. For the filling, mix the room temperature cream cheese, caster sugar and sour cream together in a mixing bowl with a whisk (or with an electric mixer) until smooth. Gently beat in the eggs, one at a time, then add the vanilla essence and lemon zest and juice. Fold in the flour with a whisk until smooth. Spoon the mixture over the chilled biscuit base, then level the top.

Step 3

Bake for 50-60 minutes until the top is lightly golden and set at the edges but the middle still has a good wobble when the cheesecake is shaken gently. Remove from the oven and leave to cool completely before removing from the tin. To serve, top with the lemon slices.

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