What’s your favourite flavour cheesecake? My husband’s is definitely lemon so this Baked Lemon Cheesecake sure was a hit in our house! Combining cream cheese, delicious Rachel’s Organic Greek Style Lemon Yogurt, zingy lemon and lemon curd made this cheesecake rich, creamy and absolutely delicious.
I’m better known for my no-bake cheesecakes than the baked variety. However when the nice folks at Rachel’s asked me to try their new Organic Greek Style Lemon Yogurt – and gave me a baked lemon cheesecake recipe to make with it – I jumped at the chance. I’ve been a fan of Rachel’s organic yogurts for a long time now and I always love trying their new products.
Rachel’s Organic Greek Style Lemon Yogurt is delicious served straight from the pot for breakfast or with fruit for an easy dessert but it’s also a great ingredient in cooking and baking. It would be wonderful in my Lemon and Ginger Cupcakes and would give my Apple Cinnamon Yogurt Cake a delightful lemony twist. And my goodness does it shine in this Baked Lemon Cheesecake!
The Baked Lemon Cheeesecake crust is made of Hobnob biscuits but you could easily use graham cracker crumbs or even ginger cookies instead. UK grocery stores routinely stock lemon curd, a delicious lemony spread, but if you can’t find it locally you can make it yourself.
My Baked Lemon Cheesecake isn’t quite as flawless – or as well photographed – as the one baked by the chefs at Rachel’s but it still looks pretty with the lovely lemony swirls and oh my goodness did it ever taste good!
Baked Lemon Cheesecake
Ingredients
- 85 grams butter, melted
- 140 grams oat biscuits, crushed I used McVities Hobnobs
- 1 tablespoon granulated sugar
- 3 x 300 gram packages full fat soft cream cheese
- 175 grams golden caster sugar
- 120 grams plain flour
- 1 teaspoon vanilla extract
- 1 lemon, juice and zest
- 3 large eggs plus 1 yolk
- 280 grams Rachel's Greek Style Lemon Yogurt
- 60 grams lemon curd
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Line the base of a 20 cm spring form cake tin with parchment paper.
- Brush the sides with a little melted butter to grease.
- To make the cheesecake base, mix the melted butter with the crushed biscuits and granulated sugar, stirring well to ensure the crumb is moistened by the butter.
- Press the mixture into the bottom of the cake tin.
- Using a food mixer with a paddle attachment, beat the soft (cream) cheese until smooth and creamy.
- Gradually add the caster sugar.
- Fold in the flour, vanilla extract, lemon zest and juice.
- Be sure to scrape down the sides of the bowl to incorporate all the ingredients. You want a smooth, glossy mixture.
- Beat in the eggs, one at a time, followed by the egg yolk. Continue to scrape down the sides of the bowl between each addition.
- Whisk in the yogurt. Be careful not to over blend. The mixture should be light and airy.
- Pour the mixture over the crust in the tin, level the surface and place the tin on a baking tray.
- Use a teaspoon to drop small blobs of lemon curd over top of the cheesecake mixture in a circular fashion.
- Carefully draw a knife through the cheesecake mixture in a swivel formation to make lemon curd swirls.
- Bake for 10 minutes.
- Reduce the oven temperature to 110°C/225°F/Gas Mark 2 and bake for a further 25 minutes.
- When the cheesecake has just a slight wobble in the middle (I had to bake it a bit longer) turn off the oven and leave the cheesecake inside for 2 hours to cool down.
- After the 2 hours cooling, place the cheesecake in a refrigerator to chill overnight.
- Do not remove from the pan until just before serving.
- Serve with cream, whipped cream or ice cream - and I think some raspberries would make a lovely addition as well!
Notes
Preparation & Cooking time: 1 hour plus 2 hours cooling, then overnight chilling in the fridge
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.
A couple of tips from the folks at Rachel’s – use a potato masher for an even finish when pressing the crust mixture into the tin. I actually made extra crust mixture as my cake tin was 23 cm instead of the 20 cm one the recipe called for. I had to cook the baked lemon cheesecake at the lower temperature for slightly longer than the recipe suggested – when the timer got to 25 minutes there was more than a slight wobble in the middle! I left it for another ten minutes but that may have been a bit too long as my cheesecake did have some cracks when it cooled. It seriously did not affect the flavour though – my husband said that this Baked Lemon Cheesecake is the most delicious he has ever eaten!
Disclosure: I was sent vouchers to purchase samples of Rachel’s Organic Yogurt.
Comments & Reviews
I’m new to the lemon cheesecake scene but based on your hubby’s pronouncement and your photos, it just went on my “must try” list. Thanks for sharing!!
Thank you, Dan 🙂 I hope you and yours enjoy it!
April, I love the little bit “flawed” look – it adds character and it actually makes me want to make the recipe – so don’t fret that it does not look perfect. The flavor after all is what counts.
Thank you, Patty, that’s a lovely thing to say 🙂 I’m glad that my version makes you want to try the recipe and I do hope that you will – it really is delicious! Let me know if you do 🙂
I love the citrus flavor in dessert. This one looks very luscious and elegant!
Thank you, Katerina 🙂
Cheesecakes are one of my favorite desserts to make and eat, I have never tried baking a lemon one before, have to try yours! Nettie
I love cheesecake too, Nettie 🙂 I hope you enjoy this one if you make it. Thank you for sharing it 🙂
This looks amazing. I love the “secret” ingredient of the yogurt. Such a fabulous idea! Pinned for later.
Thank you, Debi. The yogurt really gives the cheesecake a lovely light texture as well as adding great flavour 🙂
This is gorgeous and I love lemon everything! Great use of yogurt!
Thank you, Sandra 🙂
Wow this looks to die for! I adore lemons and have been looking for a great recipe for Lemon Cheesecake! I think yours is the winner! I am so picky about ingredients and yours seem to be so simple and fresh! I love that you added the greek yogurt
Thank you, Heidi. I love this recipe – it’s wholesome, easy and really, really delicious 🙂
Now there I was looking for bulletin board ideas and got sidetracked by your delicious looking cheesecake. Wow, I can just imagine the zingy taste of lemon. Recipe is printing… planning to get the ingredient next week! 🙂 YUM
Thank you, Jamie! I hope you enjoy it 🙂
That looks utterly gorgeous, April. I love a simple baked lemon cheesecake, and I’m totally loving the inclusion of lemon curd in this one.
I’m pinning this one to try since lemons are very plentiful here right now.
Thank you, Sue, and thank you for pinning the recipe too 🙂
Lemon yogurt for cheesecake…I didn’t see that coming when I read the title of your post. How fun!
Any time I see a lemony dessert, I think of my great-grandmother. Lemon cake, lemon bars, lemon pie…she loved her lemon desserts! I think she would have enjoyed this.
One of the “flaws” on the lower left of your cake looks like a perfectly shaped heart (upside down). I love that!
I’m so glad you like my cheesecake, Michelle, and I’m really pleased it brought back good memories of you great-grandmother too 🙂 I love the shapes the lemon curd made in the cheesecake too – but I hadn’t noticed the upside down heart until you mentioned it 🙂
I think your cheesecake looks pretty impressive! I’ve never actually made a baked cheesecake – I used to make a regular all the time but not since I discovered I was lactose intolerant. I do miss a good cheesecake!
Thank you, Clare 🙂 I’m so sorry you can’t make it – I would miss cheesecake too!
Oh, April, this looks so delicious! Definitely pinning so I can make this in the not so distant future…. I may have to try it during vacation coming up. We love cheesecake; I think it’s probably one of our favorite desserts. One of my favorite flavors is Raspberry White Chocolate Cheesecake, but I’ve never had Lemon. I also like the idea of using the potato masher. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.
I’m so glad you like it, Mel. Raspberry White Chocolate Cheesecake sounds amazing! I’m going to have to find a way to try that 🙂 Thank you so much for the feature too! That is really kind of you 🙂
It’s a gorgeous cake!!
And my family definitely agrees with your husband 🙂
Lemon cheesecake!!
Thank you so much, Winnie 🙂
Stopping by from Hearth and Soul. Your cheesecake looks lovely. I am a big fan of lemon! Pinning.
Blessings,
Shari
Thank you, Shari and thank you for pinning too 🙂
Delicious baked lemon cheesecake, April my hubby loves cheese cake.
Thank you! I hope your hubby will enjoy this recipe, Swathi 🙂
I love lemon cheesecake but nor sure I’ve tried a baked one. Need to try your recipe, it looks so good!
Thank you so much, Del. This is only the second baked cheesecake recipe I’ve worked on but they are really lovely. I’m hoping to make some more soon!
Your Baked Lemon Cheesecake looks amazing! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you will come back and visit us again real soon!
Miz Helen
Thank you so much, Miz Helen! Hope you are having a lovely week 🙂