PicMonkey Collage

Hello everyone, I hope you are all well.

Scandinavians are really longing for the sun this time of year, and now – finally – the days are getting brighter.

I’m so looking forward to seeing blue skies and sunshine more often!

Lemon and lemon desserts are getting more and more popular as we approach spring and summer. Today I wanted to share the recipe for my absolute favorite cheesecake – baked lemon cheesecake. It’s so delicious, and it’s easy to make, too.


The base:

  • 5 tablespoons (70 grams) butter, melted
  • 4 oz. (115 grams) Vanilla Wafers, finely crushed
  • 3 teaspoons regular sugar


Cheesecake filling:

  • 32 oz. (900 g) Philadelphia cream cheese
  • 1 1/3 cup (285 g) regular sugar
  • Finely grated zest from 2 lemons
  • 4 eggs
  • Juice from 2 lemons
  • 3/4 cup + 1 tablespoons (200 ml) low-fat sour cream (fat content approx. 18%)
  • seeds from 1/2 vanilla bean (optional)


Preheat the oven to 350˚F/180˚C.

Start by making the base.

Finely crush the vanilla wafers, use a food processor or put them into a plastic bag and bash with a rolling pin.

Stir the sugar and melted butter into the crushed vanilla wafers. You can of course use any cookies, but I used vanilla wafers here.

Grease a round springform pan with non-stick baking spray. The pan can be any size from 8 to 11 inches (20 to 28 cm) in diameter, just remember that the smaller the pan, the taller the cake.

Tip in the crushed cookie mixture and press it down and up the sides of the pan, about 1/2 inch (1 cm) up the sides.

Bake in the preheated oven for 15 minutes, then leave to cool completely. Turn the oven down to 212˚F/100˚C.


Make the cheesecake filling:

All the ingredients should be at room temperature.

Put the cream cheese, sugar and finely grated lemon zest into a mixing bowl and mix until fluffy, about 3-4 minutes.

I like to add the seeds from 1/2 vanilla bean, but this can be omitted.



Add the eggs, one at a time, mixing between each addition. It’s important not to overmix here, mix until just incorporated.


When all the eggs are mixed in, add the lemon juice and sour cream and stir them into the mixture using a rubber spatula.


Pour the cheesecake mixture into the baking pan on top of the cooled base and bake in the 212 F/100 C oven for 3 hours.

The combination of the low temperature and the 3 hour baking time makes all the difference, the cake will keep its shape and the surface won’t crack during baking.


Leave to cool for 15 minutes, then slide a sharp knife along the inside of the pan to release the cake.


Now you’ll need some lemon curd, you can find my recipe here. Spread over the cooled cheesecake and chill for at least 8 hours.


When you’re ready to serve the cake, make marshmallow fluff. You can find the recipe here.


Spread out a decent layer of fluff and use a palette knife or the back of a spoon to create some waves or peaks.

I use a blow torch to slightly scorch the top.


Voilà – Baked lemon cheesecake, my absolute favorite cheesecake ever.

You should try it, maybe it will be your favorite, too?



Logo Manuela (2)

Print Friendly