Classic Baked Lemon Cheesecake

A simple classic made easy in a blender.
  • By Breville
Ready Time
1 hrs 10 mins
20 mins +chilling time
50 mins
Serves   8
1 hrs 10 mins
Ready Time
20 mins +chilling time
50 mins


  • 250g packet plain sweet biscuits
  • 100g unsalted butter, melted
  • 300ml carton sour cream, room temperature
  • 1/2 cup (110g) caster sugar
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 eggs, room temperature
  • 500g cream cheese, at room temperature, cut into cubes



  1. Preheat oven to 160°C no fan. Line the base of a 20cm (base measurement) springform pan with non-stick baking paper. Place biscuits into blender jug. Place lid on jug.
  2. Select ICE CRUSH or PULSE setting and blend until biscuits are finely crushed. Place into a bowl, add melted butter and mix well. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and sides of pan, leaving 2cm at the top of the pan. Refrigerate 10 minutes.
  3. Meanwhile place sour cream, sugar, lemon rind, juice, vanilla and eggs into the blender jug. Place lid on jug. Blend on Speed 5/PUREE until just combined.  Turn blender off and add half of the cream cheese, replace lid; blend on Speed 5/PUREE for 30 seconds. Turn blender off and add remaining cream cheese, replace lid; blend on Speed 5/PUREE for 30 second or until mixture is smooth. Do not overmix.
  4. Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 50 minutes-1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Refrigerate until well chilled.
  5. Serve with fresh Strawberries and dust with icing sugar.



  • George Culshaw Sunday, 09 August 2015

    There are dozens of things called "cream cheeses", some in tubs, some not. Can you please be more specific?

  • Lena Wednesday, 06 July 2016

    they just got cream cheese and cut it in tubes you can get any cream cheese you would like but i would prefer philadelphia cream cheese.

  • Breville Food Thinkers Monday, 10 August 2015

    Hi George, We use Philadelphia Cream cheese blocks. Hope this helps.

  • Melanie Saturday, 26 December 2015

    I have made this cheesecake many times with Butternut Snaps (food processor). It always comes out perfect, creamy luscious texture with a nice taste of lemon. Serve with strawberries, or for Christmas cherries. Yum-o.

  • Navin Monday, 25 January 2016

    I tried out this recipe and it turned out well. Thank you.
    I am now trying a walnut carrot cake . Could you share the recipe if you have one. Thx

  • T Saturday, 24 September 2016

    hi when u say plain sweet biscuits does this mean something like nice biscuits?

Leave your comment

Guest Wednesday, 04 August 2021
from Chefs
by Appliance