Classic Baked Lemon Cheesecake

Published: 7/31/2026

A velvety traditional baked cheesecake that sets into a dense, creamy texture during low and slow baking. A staple for Nordic celebrations.

Ingredients (8 servings)

• 1.5 cups (190 g) Graham cracker crumbs
• 5 tbsp (70 g) melted butter
• 24 oz (680 g) full-fat cream cheese, room temperature
• 1 cup (200 g) sugar
• 3 large eggs
• 1/4 cup (60 ml) fresh lemon juice
• 1 tbsp (15 ml) lemon zest

Instructions

1. Mix the graham cracker crumbs and melted butter; press into a 9-inch springform pan.
2. Beat the cream cheese and sugar until perfectly smooth. Add eggs one at a time, then stir in lemon juice and zest.
3. Bake at 325°F (165°C) for 50–55 minutes. The low and slow temperature is key to prevent cracking.
4. The center should still have a slight jiggle when you pull it out.
5. Cool completely, then refrigerate for at least 6 hours.

Pro Tips

• No Gelatin: This version is specifically formulated to set in the oven and does not require gelatin, making it a reliable choice for the home baker.

See Also

• Authentic Swedish Cardamom Buns (Nordic Baking Made Easy)
• Classic Finnish Mocha Brownies (Mokkapalat)
• Classic Nordic Blueberry Pie (Mustikkapiirakka)

Categories: desserts, baking