Lemon cheese cake

Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

There are cheese cakes and there are cheese cakes, but this - now this - is a real cheese cake, a baked, rich, lightly golden, lemon scented creamy tart in true central European style. I prefer to serve on the day it is baked without chilling it, which seems to deaden the flavour. Serve with poached cherries, plums, berries or passionfruit curd for a glam dessert.


  • 200 g (7 oz) caster sugar
  • 3 eggs (65 g)
  • 750 g ( lb) soft cream cheese
  • 300 ml (10 fl oz) sour cream
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 level tbsp custard powder sifted


Heat oven to 180°C (350°F). Beat sugar and eggs together until smooth, using a hand-held or electric mixer. Add cream cheese and sour cream gradually, beating until smooth for up to 10 minutes.

Stir in lemon juice and vanilla extract, and mix in sifted custard powder. Pour into a lightly buttered 22 cm ( in) diameter springform cake tin and smooth the mixture evenly.

Bake for 50 to 60 minutes until the centre is firm, and the top is lightly golden and looks as if it is just about to split. Turn off the oven, leave the door ajar and leave the cake in the oven to cool completely.

Slice into wedges to serve on the same day, or chill if serving the next day.