Delicious Lemon Cheesecake made from scratch. This easy baked Lemon Cheesecake has a buttery crust, a tangy cream cheese filling, and is topped with sour cream and fresh blueberries.
Lovely Lemon Cheesecake 🍋
Today we’re talking all things cheesecake. Baked Lemon Cheesecake with a buttery cookie crust and a luscious cream cheese filling made with fresh lemon juice, lemon zest and tangy sour cream.
Topped with fresh blueberries, it’s one dreamy, creamy cheesecake.
Even though Christmas is still 6 weeks away, I’ve been sneakily publishing a few Christmassy recipes on the blog already (like my White Chocolate Cheesecake and my Cranberry Cookies) because I just can’t help myself 🤣 I even put up the Christmas tree this weekend so the holidays are in full swing in my house! 🎄
This Baked Lemon Cheesecake would be perfect for Christmas. It’s fresh and tangy – thanks to the fresh lemon juice and zest – and it’s topped with sour cream and fresh blueberries (or you can use any of your fave berries).
The best part? You can make it ahead of time, so it’s great for entertaining. Make it the night before and simply top with sour cream and berries when serving.
I remember when I first starting baking cheesecakes, I was a bit scared of making a baked cheesecake. But they really aren’t that tricky! In fact, this Baked Lemon Cheesecake couldn’t be easier to make.
I’ve put together a few tips and tricks to ensure your cheesecake turns out perfect every time >
HOW TO PREVENT CHEESECAKES FROM CRACKING
Many recipes recommend using a water bath when baking cheesecake. It can help the cheesecake bake evenly and prevent cracking. However, there are a few things you can do to prevent a cheesecake from cracking without using a water bath. Here are my four tips for preventing your cheesecake from cracking:
- Don’t over mix your cheesecake. After you add the eggs, only mix on a low speed – and only until ingredients are incorporated.
- Add a teaspoon or two of cornflour to help stabilise the cheesecake mixture.
- Bake cheesecake on a low heat.
- Leave cheesecake in the oven to cool gradually after it’s finished baking.
TIPS FOR MAKING A PERFECT BAKED CHEESECAKE
Make sure your cream cheese is at room temperature
Let’s talk cream cheese – the most important element to your baked cheesecake. First, make sure you are using a FULL FAT block of cream cheese – not the spreadable kind or a light version. You want the thick, fat version to ensure the cheesecake is creamy, delicious and holds properly.
Your cream cheese MUST be at room temperature. Leave it out on the bench for a while to ensure it’s properly soft. This will make sure your cheesecake mixture doesn’t have lumps and it will prevent you from being tempted to over mix the filling to get rid of said lumps.
Don’t over mix your cheesecake filling
Like most bakes, it’s important not to over mix your cheesecake filling. Just mix briefly until combined. Over mixing your cheesecake can cause it to sink or crack when baked.
Bake on a low heat
To help prevent the cheesecake from cracking and to ensure a nice even bake, cheesecakes are best baked on a lower oven temp for a little longer. Double check your oven temperature (I recommend getting an oven thermometer because oven often seem to run hot) and then let it cool slowly.
Let the cheesecake cool in the oven
The most important thing you can do is to make sure you leave the cheesecake in the oven to cool slightly once baked. This will help the cheesecake cool slowly and prevent it from cracking. I recommend letting the cheesecake cool for at LEAST one hour in the oven with the door slightly ajar. Then let it cool at room temperature.
Place cheesecake in the fridge before slicing
Leave your cheesecake in the fridge for a few hours before slicing. I recommend keeping your cheesecake in the fridge overnight before serving. This will make the cheesecake much easier to slice.
A creamy Lemon Cheesecake topped with sour cream and berries.
- 300 grams Digestive biscuits or graham crackers, broken into pieces
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 100 grams (1/2 cup) caster sugar
- 3 large eggs, room temperature
- 2–3 tablespoons fresh lemon juice
- Zest of one lemon
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) sour cream, room temperature
- 2 teaspoons cornflour or corn starch
Sour cream topping
- 120 ml (1/2 cup) sour cream
- Fresh blueberries, to serve
- Icing or powdered sugar, to dust, optional
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line the bottom of an 8 inch springform pan with baking or parchment paper.
- Add cookies to a food processor and whiz until finely crushed. Place crumbs in a large mixing bowl. Melt butter in the microwave, then pour over cookie crumbs and mix well. It should resemble wet sand.
- Place wet crumbs in your prepared pan and press down gently to form one even layer. Use the back of a spoon to smooth crumbs. Pop in the fridge.
- Add cream cheese (make sure it’s at nice and soft) to a large mixing bowl and beat for a minute or two until smooth and creamy. Add sugar and vanilla and beat again. Then add eggs, one at a time, beating on a low speed until incorporated.
- Add fresh lemon juice, lemon zest, vanilla, sour cream and cornflour and beat briefly until combined –but try not to over mix.
- Pour cheesecake filling over cookie crust and smooth the top. Bake in the oven for approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
- Remove cheesecake and leave to cool at room temperature before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
- To serve, top with sour cream and fresh blueberries. Dust with icing or powdered sugar.
*Be sure to use a block of full fat cream cheese (not light or fat free or the spreadable kind.)