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This Baked Lemon Cheesecake is a tangy and creamy baked cheesecake topped with a homemade lemon curd for an extra creamy lemon layer.
I have been sitting on this recipe for a little while now but I am finally sharing this recipe with you all!
Not only that, this recipe has been requested a few times from am few readers so I’m finally bringing you this sunny, decadent dessert. I know it sounds intimidating but trust me, It’s easy!
For half of the world, you are coming into Summer which means summer themed treats like this baked lemon cheesecake.
For me, I am coming into Winter and the weather is cool but I have never been one to shy away from lemon or ‘summer themed’ desserts just because it is cooler weather.
This baked lemon curd cheesecake is about to become your new favourite bake. Trust me!
Once you taste this lemon curd cheesecake, you will want it ALL. YEAR. ROUND.
TThe base of this recipe is based on my classic baked vanilla cheesecake.
I know some people get worried when making a baked cheesecake but don’t worry! This one is easy to make and it is also no fuss (i.e. no water baths required).
How to Make the Baked Lemon Cheesecake
While baked cheesecakes are easy to make, there are a few things you can do to ensure you achieve a creamy cheesecake with no cracks every time.
- Rule number one is make sure the cream cheese is at room temperature. The cream cheese will be easier to beat and result in a lump free, smooth texture.
- Bake long and slow. we bake this at 160°C for an hour to ensure the middle sets without burning the top and sides.
- Allow the cheesecake to cool in the oven with the door ajar for at least an hour – but preferably two – before removing and placing on the bench to come to room temperature. I know this seems excessive and we – me included – are all guilty of skipping this step but it really does help prevent a cracked top. I’ll admit and say I only waited 30 minutes before removing but do this at your on risk!
- Allow the cheesecake to come completely to room temperature before placing it in the fridge. Again this helps prevent the cracking.
How to Make Homemade Lemon Curd
Again, don’t be frightened of making your own lemon curd. While you can use store bought lemon curd, homemade is best and my recipe will show you that it really isn’t very hard to do.
Just one saucepan is needed!
The key is to take your time. Don’t let the water boil hoping it will speed up the process. Keep it at a simmer or you risk cooking and scrambling the eggs.
Also remember to keep whisking to ensure it all evenly cooks and you don’t end up with lumps.
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Baked Lemon Cheesecake
- 2 and 1/2 Cups Digestives (Graham Crackers), Crushed (250g)
- 1/3 Cup Butter, Melted (75g)
- 1/2 Cup Lemon Juice (125ml)
- 1 Tbsp. Lemon Rind
- 1/3 Cup Sugar (75g)
- 2 Large Eggs
- 1/3 Cup Butter (75g)
- 2 Cups Cream Cheese, room temperature (500g)
- 1 Cup Greek Yoghurt (250g)
- 2 Tbsp. Lemon Juice (28.8mL)
- 2 Large Eggs
- 3/4 Cup Icing Sugar (90g)
- 2 tsp Vanilla Extract
- Make the lemon curd first so it can cool in and set in the fridge.
- In a glass bowl over medium saucepan of simmering water, whisk the eggs sugar, lemon juice and lemon zest together.
- Continue whisking over a medium to high heat while the mixture starts to thicken.
- Add the butter a piece or two at a time while whisking continuously.
- Ensure you continue whisking throughout.
- Continue to cook the curd until it thickens to a pudding-like consistency (about 10 minutes).
- Remove from heat. (The curd will continue to thicken as it cools.)
- Transfer to a bowl and cover with plastic wrap, ensuring the plastic wrap touches the surface of your curd to stop it from forming a crust.
- Place in the fridge until chilled.
- Grease or line a 20cm round cake pan or a 9"x9" square baking pan with cooking paper and preheat the oven to 160°C (325°F).
- Crush the digestive biscuits (graham crackers) and mix in the melted butter.
- Spread evenly over the base of the pan and refrigerate while you make the filling.
- Beat the cream cheese until smooth.
- Beat in the eggs and the Greek yoghurt.
- Finally add the vanilla extract, lemon juice and icing sugar and beat until all combined.
- Take the base out of the fridge.
- Dollop over the cheesecake mixture and spread into an even layer. Tap this on the bench a few times to settle the mixture
- Place in the oven for around 50-60 minutes. The middle should still be slightly wobbly.
- Turn off the heat and allow it to cool to room temperature in the oven.
- Top with the lemon curd in an even layer on top.
- Place the cheesecake in the fridge for 4-8 hours.
- Store in an airtight container in the fridge for up to a week.