Mary Berry Lemon Cheesecake​ Recipe

Mary Berry Baked Lemon Cheesecake is a classic British dessert that never fails. A buttery digestive biscuit base holds a thick, zesty cream cheese centre that sets up brilliantly in the fridge.

The first time I made this, I rushed the mixing step and ended up with a split top. Now I always make sure the dairy sits out on the counter until it warms up. Warm cheese blends smoothly without needing much force from the beaters. Keeping that unwanted air out of the batter is crucial for a flat surface.

I didn’t expect the long oven rest to matter that much. But when I tried it without leaving the door ajar for two hours, the sudden temperature drop shocked the filling. That slow cooling period gives the hot middle time to gently set up as the heat escapes. It completely removes the guesswork from baking.

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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
• Zest of 2 large lemons, finely grated
• 2 large eggs
• 2 large egg yolks
• 284ml (10fl oz) soured cream

How To Make Mary Berry Baked Lemon Cheesecake

1. Prep the tin: Preheat your oven to 180°C (350°F/Gas Mark 4) and set a wire rack in the middle position. Grease a 23cm (9-inch) round springform tin with a little extra butter. Line the bottom with a tight circle of greaseproof paper so the crust doesn’t stick later on.
2. Crush the biscuits: Bash the digestives in a strong plastic bag with a heavy rolling pin until you have fine, even crumbs. Tip them into a large mixing bowl and pour the melted butter over the top. Stir everything together with a spoon until the mixture resembles wet sand.
3. Bake the base: Press the crumb mixture firmly into the bottom of the prepared tin using the flat back of a spoon. Bake for exactly 10 minutes, then take it out to cool on a wire rack. Drop the oven heat immediately down to 140°C (275°F/Gas Mark 1).
4. Mix the cheese: Put the cream cheese into a large bowl and beat on a low speed. Stop the mixer as soon as it looks smooth. Working the cheese too much forces air into the batch, which causes structural problems later.
5. Add dry ingredients: Stir the caster sugar, plain flour, vanilla extract, and grated lemon zest into the bowl. Mix gently until just combined, stopping the moment the dry white flour streaks vanish completely. Scrape down the sides and bottom with a rubber spatula.
6. Add the eggs: Whisk the whole eggs and extra yolks together in a small jug first. Pour them into the batter slowly, mixing on low just until they disappear into the cheese. Mixing too fast at this stage creates bubbles in the liquid, which swell up in the heat and split the top open.
7. Add the soured cream: Use a large metal spoon to stir the soured cream in gently by hand. Pour the finished filling over your cooled biscuit crust. Smooth the surface flat using a spatula.
8. Bake the dessert: Put the tin in the oven at 140°C (275°F/Gas Mark 1) for about 1 hour and 15 minutes. It’s ready when the outer edges look firm but the middle still has a slight wobble if you gently nudge the tin.
9. Cool slowly: Turn the oven off completely and leave the dessert sitting inside. Prop the door open slightly with a wooden spoon handle and leave it alone for at least 2 hours. This gradual drop in heat stops the heavy filling from sinking rapidly and splitting straight down the middle.
10. Chill overnight: Take the tin out of the oven once it feels entirely cold to the touch. Cover the top loosely with clingfilm and put it in the fridge for at least 6 hours. Run a hot knife around the inner edge before unlocking the springform ring.

Recipe Tips

• Check your temperatures. Taking the cream cheese out of the fridge an hour early stops lumps forming. It blends much faster when warm.
• Wrap the base. Wrapping the outside of the springform ring tightly with foil catches any leaking butter. This stops smoke from filling your kitchen during the first bake.
• Don’t rush the mix. Keep your electric beaters on the lowest setting for every single stage. You want a dense texture, not a fluffy one.
• Prep ahead of time. This dessert tastes much better on the second day. The fridge time allows the sharp citrus flavour to settle.
• Slice cleanly. Run a sharp knife under hot water and dry it off before making your first cut. Wipe the blade with kitchen roll between every slice.
• Use a water bath alternative. Putting a roasting tin full of boiling water on the bottom oven shelf creates steam. This keeps the environment moist without the hassle of a traditional water bath.

What To Serve With Baked Lemon Cheesecake

A spoonful of pouring cream softens the sharp citrus flavour. Fresh raspberries or sliced strawberries are also great choices because their tartness cuts the heavy cheese.

If you fancy something warm to drink, a strong cup of tea balances out the sugar. A dark coffee works just as well for an afternoon treat.

How To Store Baked Lemon Cheesecake

Fridge

Keep the dessert in the tin or transfer slices to an airtight container. It stays good in the fridge for up to four days.

Reheat

This is served cold straight from the fridge, so you don’t need to reheat it. Letting it sit on the counter for ten minutes takes the chill off if you prefer a softer texture.

Freeze

Wrap the whole unsliced dessert or individual portions tightly in two layers of clingfilm. Freeze for up to three months. Let it thaw in the fridge overnight before eating.

Mary Berry Baked Lemon Cheesecake Nutrition Facts

• Per serving (1 of 12):
• Calories: 450 kcal
• Protein: 8g
• Fat: 32g
• Carbohydrates: 34g
• Sugar: 22g

Sodium: 310mg Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my Mary Berry Baked Lemon Cheesecake crack?

The oven might have been too hot, or you beat too much air into the eggs. Following the slow cooling step with the door open usually prevents this issue.

Can I use a different biscuit instead of digestives?

Yes, ginger nuts or crushed shortbread both make great bases. Just keep the melted butter amount exactly the same.

Do I have to use full-fat cream cheese?

Yes, low-fat versions contain extra water that stops the middle from setting up firm. You need the fat content for a dense, sliceable result.

Can I bake this in a standard tin?

No, you need a springform tin so you can release the sides easily. Trying to tip this heavy dessert upside down will ruin the crust.

How do I know when it is done baking?

The outer edges should look dull and set, while the inner circle still wobbles slightly like a set jelly. It continues to cook and firm up as it cools down in the oven.

Try More Recipes:

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