Baked Lemon Cheesecake with Forest Fruits Recipe

(220 ratings)

Baked lemon cheesecake with forest fruits / Freeze ahead food recipe-new recipes-woman and home
Preparation Time20 mins
Cooking Time1 hours
Total Time1 hours 20 mins
Nutrition Per PortionRDA
Calories680 Kcal34%
Fat45 g64%
Saturated Fat26 g130%

Freeze This keeps in the freezer for up to one month. Remove from the oven without the topping on (step 3) and allow to cool to room temperature, then put it in the fridge until it has chilled completely, cover with clingfilm and freeze.

To Serve Defrost thoroughly overnight in the fridge. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Bake the cheesecake in the oven for 10 minutes, then add the topping and proceed as above. Alternatively, you can use the topping as a sauce to pour over the cheesecake along with the forest fruits sauce. To freeze the forest fruits sauce, just let it cool then freeze, though it is so simple and quick to make, it’s often simpler to make it fresh to order.


  • 2 x 250g packets Duchy Originals Lemon Biscuits, crushed
  • 75g (3oz) butter, melted
  • 700g (1lb 9oz) Philadelphia Cream Cheese
  • 200g (7oz) caster sugar
  • pinch of salt
  • 2tsp lemon juice
  • 3 large eggs, beaten

For the topping

  • 1 x 284ml carton soured cream
  • 25g (1oz) caster sugar
  • 2tsp lemon juice

For the forest fruits sauce

  • 800g (1lb 12oz) frozen black forest fruits
  • 40g (1½oz) sugar
  • 4tbsp crème de cassis

You will need

  • 23cm (9in) springform cake tin


  1. Before you start making this cheesecake recipe, preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cross over two long strips of lightly oiled foil in the tin to make the cheesecake easier to remove. Mix together the biscuits and butter and squash into the bottom of the tin. Place in the fridge while you make the filling.

  2. Whip the cream cheese with an electric mixer. When soft, add the sugar and whip again. Add the salt and lemon juice and beat once more. Slowly add the eggs one at a time. Pour this mixture into the lined cake tin and place on a baking sheet.

  3. Bake for 50 to 60 minutes until slightly golden but still wobbly in the centre. If you put a roasting tin of water in the bottom of the oven, this will help prevent the cheesecake from cracking. Meanwhile, make the topping by whisking the soured cream with the sugar and lemon juice. Pour over the cheesecake and place in the oven for 10 minutes. Remove, leave to cool slightly, then put it in the fridge until it has cooled completely. This will take about 4 hours or overnight.

  4. To make the forest fruits sauce, gently heat the berries, sugar and crème de cassis until the sugar has dissolved. Serve the sauce slightly warm with the chilled lemon cheesecake.