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Sponge Based 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 Cheesecake

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

For the Topping

  • 4 eggs
  • 8 ounces superfine sugar
  • 1 pound soft cream cheese (full fat)
  • 2 ounces all-purpose flour
  • 1 lemon (unwaxed, rind and juice of)
  • 3 ounces golden raisins
  • 5⅕ fluid ounces sour cream
  • ground nutmeg


Sponge Based 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.

For the sponge:

  • 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.
  • Additional Information

    Makes a 9" cheesecake.

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