Mary Berry Lemon Cheesecake Recipe​

This baked lemon cheesecake is everything I want in a classic British dessert: a crisp, buttery biscuit base, a silky-smooth filling, and a bright lemon finish that tastes clean and fresh rather than overly sweet. The texture is creamy and set, with a gentle wobble in the centre when chilled properly. It’s very achievable for beginner bakers, just take your time with the cooling and chilling. Total time is about 7 hours including cooling and chilling, with around 25 minutes of hands-on prep.

Ingredients

For the biscuit base

• 250g digestive biscuits
• 100g unsalted butter, melted
• 1 tbsp caster sugar (optional, for a slightly crisper base)
• Pinch of fine salt

For the lemon cheesecake filling

• 600g full-fat cream cheese, at room temperature
• 150g caster sugar
• 200g sour cream (or full-fat crème fraîche)
• 2 tbsp plain flour
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• Finely grated zest of 2 lemons
• 75ml fresh lemon juice (about 2 lemons)

For the topping (optional, but lovely)

• 4–6 tbsp lemon curd
• 150ml double cream
• 1 tbsp icing sugar
• Extra lemon zest, to finish

How to Make Mary Berry Lemon Cheesecake Recipe​

• Prepare the oven: Preheat the oven to 160°C (140°C fan) / 320°F. Place a shelf in the middle of the oven for even baking.
• Prepare the tin: Grease the sides of a 20cm springform tin and line the base with baking parchment. Wrap the outside of the tin with a double layer of foil to help protect the base from browning and any butter seepage.
• Make the biscuit base: Crush the digestives into fine crumbs (a food processor is easiest). Stir through the melted butter, caster sugar (if using), and a pinch of salt until the mixture looks like damp sand.
• Press and bake: Tip the crumbs into the tin and press down firmly into an even layer. Bake for 8–10 minutes, then set aside to cool while you make the filling.
• Mix the filling (gently): In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Keep the speed low and stop as soon as it’s combined so you do not whip in too much air.
• Add lemon and richness: Beat in the sour cream, flour, vanilla, lemon zest, and lemon juice until just blended. Scrape down the sides of the bowl so the mixture stays silky and even.
• Add the eggs: Add the eggs one at a time, mixing on low after each addition. Overmixing at this stage can lead to cracks and a cheesecake that rises too much, then sinks.
• Bake: Pour the filling over the cooled base and smooth the top. Bake for 45–55 minutes, until the edges look set and the centre still has a gentle wobble when you nudge the tin.
• Cool slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. This slow cooling helps prevent cracking. Then cool fully at room temperature.
• Chill and assemble: Refrigerate for at least 4 hours, preferably overnight. Spread lemon curd on top. If you like, whip the double cream with icing sugar to soft peaks and spoon or pipe it on. Slice with a warm knife for clean edges.

Tips

How do I stop my cheesecake from cracking?

Cracks usually come from too much air in the batter or cooling too quickly. Mix on low speed once the eggs go in, and always cool the cheesecake gradually in the switched-off oven with the door slightly open.

Why is my cheesecake lumpy?

Lumps happen when the cream cheese is too cold. Bring it to room temperature first, then beat with the sugar until completely smooth before adding anything else.

How do I know when it’s baked properly?

Look for set edges and a slight wobble in the centre, not a wet slosh. The cheesecake will continue to set as it cools and chills, so avoid baking until it looks fully firm in the oven.

How do I get neat slices?

Chill overnight if you can. Use a long knife dipped in hot water, wipe it dry, then slice. Wipe the blade between cuts for sharp, bakery-style portions.

Serving Suggestions

• Serve with fresh raspberries or blueberries to balance the lemon.
• Add a spoonful of softly whipped cream on the side for a classic finish.
• Scatter extra lemon zest over the top just before serving.
• Pair with a pot of Earl Grey or a simple espresso.

Storage

Room temperature

Cheesecake is best kept chilled. If you’re serving it at a party, it can sit out for up to 1–2 hours, then return it to the fridge.

Refrigerator

Store covered in the fridge for up to 4 days. Keep it in the tin or transfer slices to an airtight container so the top stays glossy and does not pick up fridge smells.

Freezing

Freeze the cheesecake without the whipped cream topping for best results. Wrap individual slices in baking parchment, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and add lemon curd or cream after thawing.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 33 g
• Protein: 7 g
• Fat: 30 g
• Saturated Fat: 17 g
• Sodium: 320 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands and exact ingredients used.

FAQs

Mary Berry Lemon Cheesecake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

25

minutes

Cooking time

1

hour 

Total time

420

minutes

Calories

430

kcal

1

hour 

25

minutes

A creamy baked lemon cheesecake with a buttery digestive biscuit base, finished with lemon curd and softly whipped cream for a bright, elegant slice.

Ingredients

• 250g digestive biscuits

• 100g unsalted butter, melted

• 1 tbsp caster sugar (optional, for the base)

• Pinch of fine salt

• 600g full-fat cream cheese, room temperature

• 150g caster sugar

• 200g sour cream (or full-fat crème fraîche)

• 2 tbsp plain flour

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• Finely grated zest of 2 lemons

• 75ml fresh lemon juice (about 2 lemons)

• 4–6 tbsp lemon curd, to finish

• 150ml double cream + 1 tbsp icing sugar (optional, for topping)

Directions

• Preheat the oven to 160°C (140°C fan). Grease and line the base of a 20cm springform tin, then wrap the outside with a double layer of foil (helps protect the base).
• Blitz the digestives into fine crumbs, then mix with melted butter, caster sugar (if using) and a pinch of salt.
• Press the mixture firmly into the tin base and bake for 8–10 minutes. Cool while you make the filling.
• Beat the cream cheese and caster sugar until smooth and creamy (not fluffy).
• Beat in the sour cream, plain flour, vanilla, lemon zest and lemon juice until just combined.
• Add the eggs one at a time, mixing on low speed. Scrape down the bowl so everything is evenly blended.
• Pour the filling over the cooled base and smooth the top. Tap the tin lightly on the counter to pop bubbles.
• Bake for 45–55 minutes until the edges are set and the centre still has a gentle wobble.
• Turn the oven off, crack the door open and leave the cheesecake inside for 1 hour. Cool to room temperature, then chill for at least 4 hours (overnight is best).
• Spread lemon curd over the top. If using, whip double cream with icing sugar and spoon or pipe around the edge. Slice with a warm knife.

Notes

• Use full-fat cream cheese for a set, creamy slice. Low-fat versions can turn grainy.
• Mix on low once the eggs go in to reduce air bubbles and help prevent cracks.
• For neat slices, chill overnight and wipe your knife between cuts.