A Classic Lemon Cheesecake

A delightful cheesecake that will sure put a smile on your face

A classic favourite dessert among my family members has to be my Classic Lemon Cheesecake. It is considered a classic, which means that I’ve basically means that I’ve baked it for over a gazillion time. This a go to recipe is by Martha Stewart which can be found here. It is such a foolproof and a basic cheesecake recipe that can be easily modified. If it is your first time making a cheesecake then look no further, this is the recipe for you! I’ve also included a detailed method below that includes pictures to guide you along!


  •  5 packs of cream cheese, each at 250g
  • 2 tsp of vanilla extract
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 15 pieces of digestive biscuits
  • 5 heap tbsp of butter
  • 1 1/2 + 3 tbsp of white sugar
  • 1/2 tsp of salt
  • 4 large eggs
  • 1 cup of sour cream
  • Baked it at 180 degrees for 1hr 45mins (for a creamier texture)


Soften your cream cheese at room temperature and place your biscuits in a plastic bag. Preheat your oven to 180 degree celcius.

2. IMG_8463.jpgUse a rolling pin to bash, roll and flatten the biscuits till it resembles like breadcrumbs.

3. IMG_8469Made a mini water bath to melt the butter by placing it in a bowl of boiling water.


Pour the biscuit crumbs into a bowl. Make a small well in the middle and pour in the melted butter. Stir it well. Press the mixture onto the baking tin. Bake it till golden brown around 10mins or until you can smell the baked biscuit aroma from the oven.

Tip: IMG_8485Keep folding the baking sheet like this and snip off the ends (which I haven’t done in the image above). You should have a perfect fit for the springform.


Using an electric mixer or a whisk, cream the softened cream cheese till light and fluffy.

Add in the sugar and continue to which till is resembles like thick frosting.


Add the lemon juice and zest into the cream cheese mixture (not pictured above). Add the vanilla extract and stir in an egg one at a time after mixing well. You can see the change in consistency becoming runnier. Then, add in the sour cream and continue to mix well.


Pour the cheesecake batter into the cake tin and bake it at 180 degrees for 1hr 45mins till the center slightly wobbles. Wrap the bottom of the cake tin with aluminium foil. Make a water bath by pouring some boiling water on a tray below the cake tin. Into the 45mins into the baking process, place a piece of aluminium sheet over the top to prevent it from over-browning.


Once it is done, let it cool for 30mins in the oven. Look at that marvelous golden top! Let it chill overnight in the fridge as it tastes much better when eaten cold! Happy baking!


Look at the fluffy sides!
Smooth, velvety texture with a hint of lemon
Just simply divine!

One thought on “A Classic Lemon Cheesecake

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