creamy baked lemon cheesecake 
Ingredients
500 g cream cheese (room temperature)
1 cup (200 g) sugar
4 large eggs
1 cup (240 ml) heavy cream
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Zest of 1–2 lemons
2 tablespoons lemon juice
Pinch of salt
Instructions
- Prep the Pan
Preheat oven to 200°C (400°F)
Line a 20 cm (8-inch) round pan with parchment paper, letting it come up the sides (rustic look) - Make the Batter
In a large bowl, beat cream cheese and sugar until smooth and creamy
Add eggs one at a time, mixing well after each
Pour in heavy cream and mix until silky - Add Flavor
Mix in:
Flour
Vanilla
Lemon zest
Lemon juice
Pinch of salt
Blend until fully smooth (don’t overmix) - Bake
Pour batter into prepared pan
Bake for 40–50 minutes
Top should be deep golden/brown while center stays slightly jiggly - Cool
Let cool at room temperature for at least 2–3 hours
Then chill in the fridge for 4 hours or overnight for best texture - Serve
Remove from pan
Sprinkle extra lemon zest on top
Slice with a warm knife for clean cuts
Texture & Taste
Outside: lightly caramelized and slightly firm
Inside: ultra creamy, custard-like
Flavor: rich, tangy, and perfectly balanced with citrus
Tips for Success
Use room temperature ingredients for a smooth batter
Don’t worry about cracks—that’s the rustic style
Slight jiggle in the center = perfect creamy texture
Chill well before slicing for clean pieces
Optional Variations
Add a berry topping (strawberry or blueberry sauce)
Swap lemon for orange zest
Add a touch of honey for extra depth
Final Thoughts
This cheesecake is simple yet luxurious, with a melt-in-your-mouth texture and a bright lemon finish—just like the one in your image.