23rd May 2019

Baked Lemon Curd Cheesecake

I never much cared for baked cheesecake, until I made this one. I always thought it was a bit off a faff and not as tasty as their chill-in-the-fridge counterparts.

When I picked this recipe, I actually did think it was a chilled cheesecake recipe. An old Mary Berry recipe (which never disappoints) so I rolled my eyes when I actually read the recipe properly and saw that you baked it (always read the recipe first guys!).

Thankfully, I had already bought all the ingredients so I proceded with the ‘faff’ that is a baked cheesecake. Turns out, not much of a faff at all. The only thing that differs is the waiting around for it to cook and then chill. But oh boy, the wait is worth it. You’ll be rewarded with a delicately creamy filling, a souffle almost, and far more superior to a chill-in-the-fridge kind (there I said it!). I am now a baked cheesecake convert.

I can’t believe it has taken me so long.

This recipe has been adapted from a Mary Berry recipe. Everyone should have a Mary Berry cookbook on their shelves, her recipes never fail to disappoint. Using mascarpone creates a richer, creamier filling but if you prefer Philadelphia, I am sure that would work too. You could also play around with the flavours for this recipe. Not a fan of lemons? Why not try an orange baked cheesecake, replacing the lemon curd for marmalade? 



  1. Preheat the oven to 180oc and grease and line the base of a 20cm loose-bottomed cake tin
  2. Start by making the biscuit base. Blitz the gingernuts in a food processor (or bash with a rolling pin) until you get fine crumbs. Add the melted butter to the biscuit crumbs and stir until well coated. Press into the bottom of the cake tin and leave to chill in the fridge while you prepare the filling
  3. To make the filling, combine the mascarpoe, soured cream, caster sugar and the eggs into a large bowl and whisk until combined. Add the flour then whisk for another 30 seconds. Finally, add the lemon juice and zest and finally the lemon curd. Mix thoroughly.
  4. Pour into the cake tin and level off. Bake in the oven for 1 hour. The top will be golden and it will still be fairly wobbly in the middle. Leave to cool completely, then place in the fridge to chill for at least two hours- the cheesecake will firm up as it sets.
  5. Decorate the cheesecake with raspberries then serve.