Baked lemon cheesecake

  • 25 mins preparation
  • 50 mins cooking
  • Serves 10
  • Print


Baked lemon cheesecake
  • 250 gram packet ginger nut biscuits, broken
  • 1/2 cup desiccated coconut
  • 125 gram melted butter
  • 500 gram softened cream cheese
  • 395 gram can condensed milk
  • 300 gram sour cream
  • 3 eggs
  • 1/4 cup lemon juice
  • 1 lemon, zest finely grated
  • mixed fresh berries, whipped
  • cream, to serve


Baked lemon cheesecake
  • 1
    Preheat oven to 160°C. Line base and side of a 22cm springform pan with foil. Lightly grease.
  • 2
    Place biscuits into a food processor. Pulse until fine crumbs form. Add coconut and butter. Process to just combine. Press firmly over base and side of pan. Chill 30 minutes.
  • 3
    Meanwhile, in a large bowl, using an electric mixer, beat cream cheese, condensed milk, sour cream, eggs, juice and zest until smooth. Pour into crust.
  • 4
    Bake 45-50 minutes, until just set. Turn off beat and leave cheesecake to cool completely in turned-off oven, with the oven door a jar. Cover and chill 3 hours, or overnight.
  • 5
    Set aside at room temperature for 30 minutes before serving. Decorate with berries and serve with whipped cream.


Allowing the cheesecake to cool in a turned-off oven helps prevent cracking.

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