Baked Lemon Cheesecake
Baking cheesecake creates a creamy texture that we’ve enlivened with lemons. Our version uses a cookie crust, and just a few simple ingredients for a luscious treat you can enjoy anytime.
Ingredients
Crust
- 2 cups Maria cookies
- 2/3 cup butter melted
- 2 teaspoons ground ginger
- 1 tablespoon sugar
Filling
- 2 cups cream cheese softened
- 3/4 cup icing sugar
- 1/2 cup heavy cream
- 1 large lemon zest & juice
- 4 eggs lightly beaten
Topping
- 1 cup lemon curd
- 1 lemon thinly sliced
Instructions
- Preheat oven to 325 °F, and lightly grease an 8-inch round springform pan with at least 2-inch high sides.
Crust
- Pulse the cookies in your food processor until they are fine crumbs (make sure it’s 2 cups of crumbs).
- Add the ginger and sugar, and then the melted butter, continuing to process until the mixture is evenly blended.
- Press the cookie crust into the bottom and up the sides of the springform pan. Refrigerate for about 15 minutes as you make the filling.
Filling
- Beat the cream cheese, sugar, and lemon zest together until the mixture is smooth.
- Next, beat in the cream and lemon juice.
- Add the eggs one at a time, continuing to beat until the mixture is smooth and well blended.
- Pour into the crust, and bake for approximately 1 hour, or until the outside is set, and the middle is just slightly jiggly. It will firm up entirely as it sets.
- Remove from the oven and let it sit for about 10 minutes at room temperature. Then, refrigerate for at least 4 hours.
Topping
- Spread the lemon curd over the top of the cake, and decorate with lemon slices.
- Serve.
Notes
Note: Our recipe uses sugar-free Maria cookies, but you can easily substitute graham crackers, or another crispy sugar cookie.
Check out our own lemon curd recipe right here.
Tried this recipe?Let us know how it was!
