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Lemon Cheesecake Recipe

A creamy baked lemon cheesecake made with soft cheese, fresh lemon zest, and crème fraîche.
Baked until perfectly set and topped with homemade candied lemon peel.
An elegant dessert that's refreshing, rich, and easy to prepare.
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Prep Time 25 minutes
Course Dessert
Cuisine British-inspired

Ingredients
  

For the Cheesecake

  • Butter for greasing the tin
  • 1 large ready-made flan sponge
  • 225 g golden caster sugar
  • 3 tbsp cornflour
  • 750 g low-fat soft cheese
  • 2 eggs lightly beaten
  • Zest of 3 lemons
  • Seeds from 1 vanilla pod
  • 300 ml half-fat crème fraîche

For the Candied Lemon Peel

  • Peel from 1 lemon cut into thin julienne strips
  • 100 g caster sugar
  • 100 ml water

Instructions
 

  • Prepare the candied lemon peel by placing the lemon strips, water, and sugar in a saucepan.
  • Gently bring to a boil, stirring until the sugar dissolves completely.
  • Reduce the heat and simmer for 30 minutes.
  • Remove from the heat and allow the peel to cool in the syrup.
  • Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
  • Lightly butter a 25cm springform cake tin.
  • Trim the flan sponge to fit neatly into the base of the tin.
  • In a large mixing bowl, combine the golden caster sugar and cornflour.
  • Add the soft cheese and beat until smooth and creamy.
  • Gradually mix in the eggs.
  • Add the lemon zest, vanilla seeds, and crème fraîche.
  • Beat until the mixture is completely smooth.
  • Pour the filling over the sponge base.
  • Wrap the outside bottom third of the tin with foil to prevent leaks.
  • Place the tin inside a roasting tray.
  • Pour hot water into the roasting tray until it covers the base.
  • Bake the Lemon Cheesecake Recipe for 50–55 minutes, or until just set and lightly golden.
  • Check the water level halfway through baking and top up if necessary.
  • Remove from the oven and cool to room temperature for a softer texture.
  • Alternatively, chill for several hours or overnight for a firmer cheesecake.
  • Spoon the candied lemon peel and a little syrup over the top before serving.

Notes

  • Full-fat soft cheese can be used for an even richer texture.
  • A digestive biscuit crust can replace the sponge base if preferred.
  • Serve with whipped cream or fresh raspberries.
  • Candied lemon peel can be prepared a day in advance.
  • Store leftovers chilled for the best flavor and texture.