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Baked Lemon Cheesecake recipe

This cheesecake is a family favourite and can be made the night before as a dinner party dessert or afternoon tea treat.
Prep Time20 mins
Cook Time45 mins
Refrigeration Time1 hr
Total Time1 hr 5 mins
Course: Afternoon Tea, Dessert
Cuisine: American, British
Keyword: cake, cheesecake, dessert
Servings: 8 servings


  • 150 g low fat digestive biscuits crushed.
  • 35 g low fat spread melted
  • 150 g golden caster sugar
  • 1 tablespoon cornflour
  • zest of 2 lemons We don't need the rest of the lemons - how about save them to slice and put in your G&T?!
  • 2 teaspoons vanilla extract
  • 300 g low fat soft cheese
  • 200 g low fat creme fraiche
  • 110 g 0% fat greek yogurt
  • 2 eggs beaten


  • Preheat the oven Gas 6/200c/180c Fan Oven.
  • Line an 8 inch tin with non stick paper.
  • Mix the crushed biscuits and melted spread with a tablespoon of water until combined. Spread over the base of the tin and press down firmly. Put in the fridge to chill.
  • Mix the sugar, cornflour and lemon zest in a large bowl. Add the vanilla, soft cheese, creme fraiche, yogurt and eggs and beat until smooth and nicely combined.
  • Pour over the chilled biscuit base and bake for 40-50 minutes or until it has cracked slightly and has shrunk away from the sides of the tin. It should be golden on top and still slightly wobbly in the centre - it firms as it cools.
  • Leave to cool in the tin before removing. Transfer to a plate and chill in the fridge for at least an hour before serving.