Baked Lemon Cheesecake

5 from 1 vote

This Baked Lemon Cheesecake is a tangy and creamy baked cheesecake topped with a homemade lemon curd for an extra creamy lemon layer.

Prep Time45

Cook Time1

Chilling;8

Total Time9 45

Course: Dessert, Snack

Cuisine: American

Servings: Slices

Calories: 305kcal

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.