Description
This baked lemon cheesecake features a buttery digestive biscuit crust combined with a smooth, creamy lemon-flavored filling. The cake is gently baked in a water bath to ensure a perfectly set yet delicate texture with a subtle tang from fresh lemon zest and juice, making it a refreshing dessert perfect for any occasion.
Ingredients
Crust
- 250 g digestive biscuits (or other sweet cookie, such as graham crackers) (~9 oz)
- 100 g unsalted butter, melted (3 ½ oz)
- ½ teaspoon ground ginger (optional)
Filling
- 200 g caster sugar (or white granulated sugar) (1 cup / 7 oz)
- 1 tablespoon packed lemon zest (from 3-4 medium lemons)
- 625 g cream cheese, softened (22 oz)
- ¾ cup sour cream (180 ml / 170 g / 6 oz)
- ¼ cup lemon juice (60 ml)
- 1 ½ teaspoons vanilla extract
- 3 large eggs
Instructions
- Preheat and prepare pan: Preheat the oven to 160°C (140°C fan forced)/320°F. Grease and line an 8-inch round springform pan with baking paper to prevent sticking.
- Make the crust: Blend the digestive biscuits into fine crumbs using a blender or food processor. If unavailable, crush the biscuits by placing them in a plastic bag and rolling over with a rolling pin.
- Add butter and ginger: Mix the melted unsalted butter and ground ginger (if using) into the crumb mixture until well combined.
- Press crust into pan: Pour the crumb mixture into the prepared pan, pressing gently with a straight-sided glass to evenly cover the base and press up the sides to form the crust.
- Prepare sugar and lemon zest: In a stand mixer bowl or large mixing bowl, combine the caster sugar and lemon zest. Rub the zest into the sugar with your fingertips until it resembles wet sand, releasing the oils for maximum lemon flavor.
- Beat cream cheese and sugar: Using a paddle attachment or hand mixer on low to medium speed, beat the cream cheese into the sugar mixture until smooth and creamy, about one minute. Scrape down the bowl sides as needed.
- Add sour cream, lemon juice, and vanilla: Beat in the sour cream, lemon juice, and vanilla extract on low speed until just combined, scraping down the bowl to incorporate all ingredients evenly.
- Add eggs: Add eggs one at a time, beating on low speed to incorporate after each addition. Avoid overmixing to keep the filling light and creamy.
- Pour filling onto crust: Pour the prepared filling over the crust in the pan and smooth the top gently with a spatula.
- Set up water bath and bake: Place an oven-safe dish or cake pan filled with water on the bottom rack of the oven to create steam and prevent cracking. Place the cheesecake on a separate baking sheet on the middle shelf to catch any drips. Bake for 40-45 minutes until the edges are set but the center still has a slight wobble when nudged.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes to cool gradually, preventing cracking.
- Finish cooling and chill: After 30 minutes, open the oven door and let cool for another 30 minutes. Remove from the oven, cool at room temperature for 30 minutes, then refrigerate for at least 6 hours or overnight for best texture and flavor.
- Serve and enjoy: Once fully chilled, release the sides of the springform pan, slice, and serve. Optionally garnish with fresh lemon slices or zest.
Notes
- Using a water bath during baking helps achieve a smooth, crack-free cheesecake.
- Letting the cheesecake cool gradually in the warm oven before chilling reduces the chance of cracks.
- For extra lemon flavor, consider adding a teaspoon of lemon extract along with the vanilla.
- The crust can be made with different types of sweet cookies like graham crackers or granita depending on preference.
- This cheesecake is best served chilled and kept refrigerated until serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
