Mary Berry Lemon Cheesecake​ Recipe

This creamy Mary Berry baked Lemon Cheesecake is made with a crunchy digestive biscuit base, a rich filling of cream cheese, soured cream, fresh lemons, sugar, and eggs. This recipe creates a classic New York-style cheesecake with a dense, smooth texture and a bright, tangy lemon flavour. It’s a show-stopping dessert perfect for a special occasion or dinner party, serving 10-12 people.

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Mary Berry Baked Lemon Cheesecake Ingredients

For the Base:

• 175g (6oz) digestive biscuits
• 75g (3oz) butter, melted

For the Filling:

• 900g (2lb) full-fat cream cheese, at room temperature
• 250g (9oz) caster sugar
• 2 tbsp plain flour
• 1½ tsp vanilla extract
• Finely grated zest of 2 large lemons
• 2 large eggs, plus 2 extra egg yolks
• 284ml carton of soured cream

How To Make Mary Berry Baked Lemon Cheesecake

1. Prepare the oven and tin: Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease a 23cm (9-inch) round springform tin and line the base with baking parchment.
2. Make the biscuit base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and bashing with a rolling pin. In a bowl, mix the crumbs with the melted butter until well combined.
3. Form the base: Tip the buttery crumbs into the prepared tin and press them down firmly and evenly over the base. Bake for 10 minutes. Remove from the oven and set aside to cool while you make the filling. Reduce the oven temperature to 140°C/Fan 120°C/Gas 1.
4. Beat the cream cheese: In a large bowl, using an electric mixer on a low speed, beat the room-temperature cream cheese until it is smooth and creamy. Be careful not to overbeat it.
5. Add the other ingredients: Add the caster sugar, plain flour, vanilla extract, and lemon zest to the cream cheese. Beat on low speed until just combined. Scrape down the sides of the bowl.
6. Incorporate the eggs: Lightly whisk the eggs and egg yolks together in a separate jug. Gradually add them to the cream cheese mixture, beating on a low speed until just incorporated.
7. Fold in the soured cream: Gently fold in the soured cream using a large spatula or metal spoon until the mixture is smooth and evenly combined.
8. Bake the cheesecake: Pour the filling over the cooled biscuit base in the tin. Bake in the preheated oven at 140°C/Fan 120°C/Gas 1 for 1 hour to 1 hour 15 minutes. The cheesecake should be mostly set, but still have a slight wobble in the very centre.
9. Cool slowly: Turn off the oven and leave the cheesecake inside with the door ajar for at least 2 hours. Cooling the cheesecake slowly is the key to preventing cracks.
10. Chill: Once completely cool, remove the cheesecake from the oven. Cover it loosely with cling film and transfer it to the refrigerator to chill for at least 6 hours, or preferably overnight.
11. Serve: Before serving, carefully run a knife around the edge of the cheesecake and release it from the springform tin.

Recipe Tips

• Use room temperature ingredients: Ensure your cream cheese, eggs, and soured cream are all at room temperature. This helps them combine easily and creates a smooth, lump-free filling without incorporating too much air.
• Don’t overmix the filling: Overbeating the mixture, especially after adding the eggs, whips air into the batter. This air will expand in the oven and then collapse as it cools, which is a major cause of cracks. Mix on a low speed and stop as soon as the ingredients are combined.
• Cool the cheesecake slowly: The gradual cooling process is the most important step for a perfect, crack-free top. Turning the oven off and leaving the door ajar allows the cheesecake to cool down gently, preventing the surface from contracting too quickly and splitting.
• A water bath is optional but helpful: For extra insurance against cracks and to ensure a moist, even bake, you can place the springform tin (wrapped in a double layer of foil) inside a larger roasting tin and pour hot water halfway up the sides.

What To Serve With Baked Lemon Cheesecake

This classic baked lemon cheesecake is rich and satisfying on its own. To complement its tangy flavour, serve each slice with a spoonful of fresh berries, such as raspberries, strawberries, or blueberries. A simple raspberry or blackcurrant coulis also provides a beautiful colour and flavour contrast. For an extra touch of indulgence, a dollop of softly whipped cream or a spoonful of crème fraîche works wonderfully.

How To Store Baked Lemon Cheesecake Leftovers

• Refrigerate: Cover the cheesecake with cling film or store it in an airtight container in the refrigerator. It will keep well and its flavour will even improve over the next day. It is best eaten within 4-5 days.
• Freeze: Baked cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in cling film and then a layer of aluminium foil. It will keep in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator.

Mary Berry Baked Lemon Cheesecake Nutrition Facts

• Calories: 650 kcal per slice
• Total Fat: 48g
• Saturated Fat: 29g
• Cholesterol: 200mg
• Sodium: 450mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 10g

Frequently Asked Questions

• Why did my baked cheesecake crack? Cracks are usually caused by one of three things: overmixing the batter (incorporating too much air), baking at too high a temperature, or cooling the cheesecake too quickly. Following the slow cooling method in this recipe is the best way to prevent them.
• Is the wobble in the centre normal? Yes, a slight wobble in the very middle of the cheesecake when you take it out of the oven is exactly what you’re looking for. The residual heat will continue to cook the centre as it cools, resulting in a perfectly creamy texture.
• Can I make this cheesecake ahead of time? Absolutely. In fact, this cheesecake is best made the day before you plan to serve it. This gives it ample time to chill and set properly in the refrigerator, which also enhances its flavour and texture.

Try More Recipes:

• Mary Berry​ Lemon Posset Recipe
• Mary Berry Lemon Meringue Pie​ Recipe
• Mary Berry Lemon Curd Recipe​