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Lemon Cheesecake

A community recipe by

Not tested or verified by

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This baked cheesecake has a sponge base instead of the usual biscuit one.


Serves: Easily serves 8

For the Sponge Base

  • 2 ounces self-rising flour
  • ½ teaspoon baking powder
  • 2 ounces superfine sugar
  • 2 ounces unsalted butter
  • 1 medium beaten egg

For the Topping

  • 4 medium eggs
  • 8 ounces superfine sugar
  • ½ soft cream cheese
  • 1½ ounces all-purpose flour
  • 1 unwaxed lemon (rind and juice)
  • 3 ounces golden raisins
  • 5 fluid ounces sour cream
  • ground nutmeg


Lemon Cheesecake is a community recipe submitted by Rose H and has not been tested by so we are not able to answer questions regarding this recipe.


  • Cream butter and superfine sugar together and beat well. Gradually add the beaten egg.
  • Sieve flour and baking powder into the mixture and fold in. Pour this mixture onto a well greased 9" springform tin - Do Not Bake
  • Topping

  • Separate the eggs Whisk the yolks together with the superfine sugar until creamy.
  • Beat the cream cheese until soft and add to the egg mixture, mixing together until smooth.
  • Sieve the flour and fold into the mixture. Stir in the lemon rind and juice, soured cream and golden raisins.
  • Whisk the egg whites until stiff and fold into the mixture. Pour the topping over the sponge mix base and sprinkle with nutmeg.
  • Bake in a pre-heated oven at 170 deg.C for 1 hour or untill firm and springy to the touch. Turn off the heat and return the cheesecake into the oven leaving the door open until cool. Enjoy!
  • Additional Information

    Makes a 9" cheesecake.

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