Baked Lemon Cheesecake

Give me a roomful of chocolate desserts and one miniscule piece of baked lemon cheesecake, and you know what I’ll choose. That I love cheesecake is an understatement. It is always my standard choice of dessert. At home, more often than not, I end up making the no-bake versions because they are quick and don’t need much effort. But when the craving really strikes, I start dreaming of lemon cheesecake–a nice, well balanced dessert that has a rich yet light mouth feel. I have tried several Indianized versions of cheesecake–using paneer, using hung curd and what not (and always finished the entire thing) but this one is my favorite.

I like how subtle it is–decidedly lemony, but not overpoweringly so thereby allowing you to dress it any way you like. I’ve used raspberry jam here but I love it with a bit of lemon curd or some whipped cream and strawberries. A sprinkling of praline works beautifully as well. Experiment with variously flavored cookies for the base–a chocolate cookie crust works well with strawberries. A gingersnap crust with lemon and vanilla, for instance.

So this is my favorite recipe for a simple Baked Lemon Cheesecake.

Easy Baked Lemon Cheesecake Recipe


  • 1 tub cream cheese (I use Philadelphia; it weighs 226 grams)
  • 1 pack heavy cream (I use Amul; it weights 200 ml.)
  • 2 tbsp. sour cream
  • 2 eggs
  • Grated zest of 1 lemon
  • 1 tsp. good vanilla extract
  • 3/4 cup caster sugar
  • 2 tablespoons plain flour
  • 15 biscuits/cookies of choice (I use a combination of gingersnaps and butter cookies)
  • 1 and 1/2 tbsp. butter, melted
  • 3 tbsp. raspberry jam + 1 tbsp. water heated through
  • Sprig of mint


  1. Place the biscuits in a coffee grinder and grind to a powder. Add the  melted butter and blitz again until you have a wet sandy mixture.
  2. Press the mixture down on an 8-inch spring form or loose bottomed tin lined with parchment. Allow the biscuit mixture to come up the sides as well. Line the outside of the tin with two layers of foil to ensure that no water gets in when baking.
  3. In a blender, place all the other ingredients and blend for a minute until you have a creamy mixture. Pour this over the biscuit base.
  4. Place the tin in a water bath (a bigger tin containing water that goes a quarter way up the chessecake tin will do just fine) and place in a preheated, 180 degree centigrade oven for one hour or until the cheesecake feels set. Remove from the water bath and cool completely. Chill until ready to serve.
  5. When ready to serve, decorate with dots or squiggles of jam. Alternatively, pipe lemon curd or whipped cream on the sides and decorate with a sprig of mint.

Comments (1)

  1. Shanti Padukone February 13, 2013 at 12:09 am

    Hi Saee, Love the pics! Ive been struggling with cheesecake since a long time. My chilled version melts at the drop of a hat and the husband doesnt like baked versions. Nonetheless wanted to try the latter. Could you tell me, firstly, whether the Amul heavy cream mentioned in this recipe is the Fresh Cream we get? Also, in the no bake recipe, I use cream cheese and whipped cream with sugar. Can i add a little gelatin for it to set? maybe the same proportion as uve used in ur mango cheesecake here? Please do let me know.

    Thanks 🙂

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