Easter Lemon Cheesecake

A special recipe for special occasions (or any time really), this sweet and tart lemon cheesecake is the perfect show-stopping dessert!

At a glance

Approx 10 hours, including refrigeration time.
Serves 12-14 people


For the Crust

  • 200g Marie biscuits
  • 1/2 cup melted unsalted butter

For the Filling

  • 680g cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp plain flour
  • 1 cup sour cream
  • 3 tbsp lemon zest
  • 4 large eggs, room temperature

For the Lemon Topping

  • 1/3 cup lemon juice
  • 1 tbsp grated lemon zest
  • 2/3 cup sugar
  • 6 large egg yolks
  • 65g salted butter


  1. Peheat the oven to 160C. Line the bottom of a springform pan with baking paper and grease the side.
  2. Break the Marie biscuits up roughly and place the pieces in a food processor. Process until resembling crumbs. Transfer the biscuit crumbs into a bowl, add in the melted butter and mix together until well combined. Press the mixture in the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then remove from the oven and set aside to cool. Reduce the oven temperature to 150C.
  4. Once cool enough to touch, wrap the outside of the pan in aluminium foil, creating a waterproof barrier.
  5. In a large bowl, cream the cheese, sugar and flour using a beater on low speed, until smooth. Scrape down the sides of the bowl.
  6. Add the sour cream, lemon juice and zest and combine well with the beater on low speed.
  7. Add the eggs in, one at a time, mixing slowly to combine, scraping down the sides as you go.
  8. Place the cheesecake filling into the cooled crust in the pan and spread evenly.
  9. Place the springform pan inside another large pan and then fill the outside pan with enough warm water to reach half way up the internal pan’s sides. Ensure water does not go above the height of the aluminium foil barrier.
  10. Carefully place everything in the oven and bake for 1 hour.
  11. Turn off the oven and leave the cheesecake in the oven with the door closed for 15 minutes. Don’t open the door during this time.
  12. Now crack the oven door slightly and leave the cheesecake in the oven for another 20 minutes.
  13. Remove from the oven and let the cheesecake rest in the water bath for another 15 minutes, then remove the springform pan from the water bath and remove the alumium foil.
  14. Refrigerate the cheesecake for approx. 7 hours, until completely cooled and firm.
  15. While the cheesecake cools, the lemon topping can be made.
  16. Combine all ingredients in a double boiler, or metal bowl over a simmering pot of water. Whisk constantly while the mixture heats, until it thickens and reaches 70C.
  17. Refrigerate the topping until cool and thickened.

To serve:

  1. Remove the cool and firm cheesecake from the springform pan and set on a plate.
  2. Spread the lemon curd in an even layer on top of the cheesecake.
  3. Refrigerate until ready to serve.