This easy baked lemon cheesecake is a great make ahead dessert for any dinner party.


  • 1 250g pkt Teaddy Bear biscuits

  • 125g unsalted butter, melted filling

  • 375g cream cheese, at room temperature

  • 155 g caster sugar

  • 1 tbs finely grated lemon rind

  • 3 eggs, at room temperature

  • 2 tbs fresh lemon juice

  • 1 250ml sour cream, at room temperature


  • 1.

    Make sure the cream cheese, eggs and sour cream are at room temperature.

  • 2.

    You will need a 20.5cm (base measurement) springform pan. I find it is easier to remove the cheesecake if the base of the pan is turned upside down.

  • 3.

    Brush the pan with the melted butter to lightly grease and then line the base and sides with non-stick baking paper.

  • 4.

    To make the base, break the biscuits into pieces. Any plain sweet biscuits like Place the biscuits in the bowl of a food processor and process until they are finely crushed. .

  • 5.

    Combine the crumbs Add the butter and mix well it should look like wet sand.

  • 6.

    Press the biscuit mixture evenly over the inside of the prepared pan, starting with the side.

  • 7.

    Place in the fridge for 20 minutes or until the base is firm. This helps the base retain its shape when the filling is added.

  • 8.

    preheat oven to 160°C. To make the filling, use electric beaters set on medium-low to beat the cream cheese in a medium bowl, scraping down the sides of the bowl twice, for 3 minutes or until smooth. Scraping down the sides of the bowl ensures the cream cheese is evenly beaten.

  • 9.

    Add the sugar and lemon rind and continue beating on medium-low until the mixture is soft and creamy.

  • 10.

    Add the eggs one at a time, beating well between each addition on low speed. Add the lemon juice and beat until it is fully incorporated.

  • 11.

    Place the sour cream into the cream cheese mixture. and mix it in with a wodden spoon. I do this as you may get lumps if you use the electric beaters

  • 12.

    lined the out side springform pan with plactic wrap and then foil paper and place in a roasting tray add the filling.

  • 13.

    Fill the roasting tray with boiled water to half way up the tray. as we are cooking the cheesecak in a water bath. I found this to work really well as the cheese cake sets with out craking

  • 14.

    Place in the centre of preheated oven and bake for 1 hour 10 minutes or until the centre trembles slightly when the side of the pan is gently tapped.

  • 15.

    The cheesecake should have risen slightly and turned a pale golden colour

  • 16.

    Allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and transfer to a wire rack to cool for a further 1 hour or until cooled completely. Cover with plastic wrap and place in the fridge for at least 3-4 hours or preferably overnight to chill thoroughly.

  • 17.

    You can eat the cheese cake as is or i like to top it with some fresh berrys

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 864kj
  • Fat Total 66g
  • Saturated Fat 35g
  • Protein 12g
  • Carbohydrate 58g
  • Sugar 36g
  • Sodium 626mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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When making this you have to use the Teaddy Bear Biscuits for the base. It makes the world of diffrence.

i will upload a pic next time i make it Enjoy :)

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