I’ll be honest — I never meant to fall in love with this cheesecake. I just wanted something lemony for a lazy Saturday, something I could slice into while standing barefoot in the kitchen with a spoon already in hand. But here we are.
This James Martin lemon cheesecake? It’s not your average bake. It’s rich. Creamy like a dream. And the lemon — oh, the lemon! — it’s bright enough to cut through the richness, waking up every bite with a little zing. It’s the kind of dessert that makes you feel like you’ve got your life together, even if you absolutely do not.
Why You’ll Love It
- That golden biscuit base is basically a hug with crunch.
- The filling is luscious — rich but somehow light, thanks to all that citrus.
- It’s make-ahead friendly, so you can chill it overnight and pretend you’re organized.
- Feeds a crowd — or keeps one person very happy for a few days (no judgement).
- The zesty aroma while it bakes? Honestly, it might be the best part.
- It’s a showstopper without the stress — no water bath, no tears, no faff.
Ingredients
For the crust:
- 2 cups graham cracker crumbs (or digestive biscuits, blitzed)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the filling:
- 4 x 8oz (226g) packages of cream cheese, softened
- 1 cup sugar
- ½ cup heavy whipping cream
- ¼ cup fresh lemon juice
- 2 tablespoons plain flour
- 1 tablespoon lemon zest (from 1 large lemon)
- 2½ teaspoons vanilla extract
- 1 teaspoon lemon extract (optional, but worth it)
- 10 drops yellow food colouring (if you want that sunbeam hue)
- 5 large eggs, room temperature, lightly beaten
How to Make It
Mix up your biscuit base:
Toss the graham crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into a greased 10-inch springform pan, going about halfway up the sides. You want it compact, like wet sand at the beach. Chill it while the oven preheats to 325°F (160°C).
Bake the base:
Pop the pan onto a baking sheet and bake for 10 minutes. That buttery smell will tell you it’s working. Cool it on a rack while you sort the filling.
Whip the creamy magic:
Beat the cream cheese and sugar until it’s smooth — no lumps, please. Add the flour, lemon zest, lemon juice, both extracts, and cream. Beat gently, then stir in the food colouring if using.
Add eggs like you mean it — slowly:
Crack in the eggs a little at a time, mixing on low. Don’t go overboard here — just enough to blend. This keeps the filling silky, not airy.
Fill ‘er up and bake:
Pour the filling over your cooled crust. Smooth the top and slide the pan (still on the baking sheet) into the oven. Bake for about 55–65 minutes — the edges should be set, the centre just a bit wobbly like a lemony trampoline.
Cool with care:
Run a knife around the edge (gently!) to stop it cracking. Let it cool for an hour, then refrigerate overnight. Yes, overnight. It’s hard, but totally worth the wait.
Common Mistakes and How to Dodge Them
Why is my cheesecake cracked?
It probably cooled too fast or you overbaked it. Run a knife round the edge as soon as it’s out and don’t skip the chill.
My crust went soggy. What now?
Brush the base with beaten egg white before baking next time — or just embrace the softness, honestly.
Filling’s grainy?
Your cream cheese or eggs were too cold. Room temp ingredients are the secret weapon here.
Too dense?
Overmixed the batter or baked it to oblivion. Remember: gentle folds, low-speed mixing, and trust the jiggle.
Storage and Reheating
Fridge:
Store covered for up to 3 days — if it lasts that long. The flavour only gets better by day two.
Freezer:
Wrap slices tightly in cling film and freeze up to 1 month. Thaw overnight in the fridge.
Reheating (if you must):
- Oven: 250°F for 10–15 mins (loosely covered with foil).
- Microwave: 10–15 seconds on low. Don’t melt the magic!
Frequently Asked Questions
Can I skip the food colouring?
Absolutely. It’s just for that bright yellow pop — the flavour doesn’t change one bit.
Do I need both lemon juice and zest?
Yes! The juice gives it sharpness, the zest brings the perfume. You want both.
Can I use a different crust?
Yep — try crushed digestives, Hobnobs, or even ginger snaps if you’re feeling wild.
Is it meant to jiggle in the middle?
Yes. Trust the jiggle. It’ll firm up in the fridge, promise.
Nutrition Facts (Per Serving)
- Calories: 401
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 69mg
- Sodium: 548mg
- Carbs: 32g
- Sugars: 27g
- Protein: 6.9g
Try More James Martin Recipes:
James Martin Lemon Cheesecake
Description
A silky, lemony cheesecake with a buttery graham base, creamy filling, and a citrusy zing that melts in your mouth.
Ingredients
Crust:
Filling:
Instructions
- Mix crust ingredients, press into pan, and bake for 10 mins at 325°F.
- Beat cream cheese and sugar until smooth.
- Add lemon juice, zest, extracts, cream, flour, and food colouring.
- Slowly mix in eggs.
- Pour into cooled crust.
- Bake 55–65 mins, cool 1 hour, then chill overnight.
Notes
- Use fresh lemon juice and zest — the bottled stuff won’t cut it.
- Avoid overmixing once eggs are in.
- Run a knife round the edge to avoid cracks.
- Chill overnight for best flavour and texture.