Lemon Drizzle Cheesecake Recipe!

Hello lovelies,

With summer fast approaching, cheesecake season has officially begun and it’s been a HOT minute since I made a cheesecake so I felt it was about time I got my butt into gear and shared one with you all.

With that being said, this is no ordinary cheesecake. No no, this cheesecake has been elevated to the next level and boy, is it good!

During one of my nightly scrolls on Pinterest, I came across this lemon drizzle cheesecake recipe which had been written by the queen of baking herself, Jane Patisserie (Jane Dunn).

It instantly caught my eye due to its uniqueness. It’s unlike anything I’ve seen in the baking world before and I loved that! You know me, I like a bake with a twist so this was a must bake for me.

I can imagine you’re on the edge of your seat wondering what the difference is between this cheesecake and a ‘typical’ cheesecake. So, let me tell you: rather than your typical biscuit base, this cheesecake has a lemon drizzle cake base.

Now, to you biscuit base cheesecake lovers out there, this may sound absolutely criminal but honestly guys, don’t knock it until you’ve tried it. I myself didn’t know how it would work (hence being so intrigued by it) but it just does.

The lemon drizzle base with lemon flavoured cream cheese filling is something everyone in life should experience at least once which is why I’m sharing it with you today!

It’s far too good to gate keep.

{ Jane’s Original Recipe: https://www.janespatisserie.com/2018/08/17/lemon-drizzle-cheesecake/ }

So, if I’ve sold this cheesecake to you and you’re eager to try it yourself, you know the drill. Keep on scrolling below and you’ll find the recipe.

Category: Desert / Sweet Treat

Servings: 8

Prep Time: 20 Minutes

Bake Time: 30-40 Minutes

Chill Time: Overnight

Decorating Time: 10 Minutes

Overall Time: 1 Day

Ingredients You Need For The Lemon Drizzle Base:

  • 150g Of Unsalted Butter
  • 150g Of Caster Sugar
  • 3 Large Eggs
  • 150g Of Plain Flour
  • Zest Of Two Lemons

Ingredients You Need For The Lemon Drizzle:

  • 70g Of Caster Sugar
  • Juice Of Two Lemons

Ingredients You Need For The Cheesecake Filling:

  • 500g Of Full Fat Philadelphia Cream Cheese
  • 300ml Of Double Cream
  • 75g Of Icing Sugar
  • Juice Of Two Lemons

Ingredients You Need To Decorate:

  • 150ml Of Double Cream
  • 100g Of White Chocolate
  • Yellow Food Colouring
  • 1 Lemon, Cut Into Segments

How To Make The Lemon Drizzle Cake Base:

  • Firstly, gather together your equipment and ingredients, line a deep 8” loose bottomed circle cake tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
  • Secondly, in a large mixing bowl, using an electric mixer, beat together the 150g of unsalted butter with the 150g of caster sugar until light and fluffy.
  • Next, beat in the 3 large eggs, until combined.
  • Mix in the 150g of plain flour and zest of two lemons until everything is combined.
  • Pour the cake batter into the prepared baking tin and smooth the top with a spatula.
  • Place the cake into the oven and bake for 30-40 minutes, until a skewer inserted into the centre comes out clean.
  • Once baked, remove from the oven and place onto the side to cool.

How To Make The Lemon Drizzle:

  • In a small bowl, mix together the 70g of caster sugar with the juice of two lemons.
  • When the cake is baked, allow it to cool for 5 minutes. Then, using a fork, prick holes over the top of the cake (pricking with a fork will make the drizzle soak in easier) and then drizzle the lemon drizzle over the top of the cake using a spoon. Making sure it’s evenly spread across the cake.
  • Now, leave the cake to cool fully.

How To Make The Cheesecake Filling:

  • Once the cake has fully cooled, it’s time to make the cheesecake filling.
  • In a large bowl, using a spatula, carefully mix together the 500g of philadelphia cream cheese with 75g of icing sugar and the juice of two lemons until smooth.
  • Next, in a separate large bowl, using an electric whisk, whisk the 300ml of double cream until stiff peaks form.
  • Using the same spatula, carefully fold the double cream into the cream cheese mixture (at this point it should be relatively thick).
  • Smooth the cheesecake filling on top of the cooled lemon drizzle cake base.
  • Now, place the cheesecake into the fridge to chill overnight.

How To Decorate The Cheesecake:

  • Now that you’ve allowed your cheesecake to set overnight, take out the fridge and very carefully remove from the cake tin and place onto your serving board/plate.
  • In a small microwavable bowl, add the 100g of white chocolate and place into the microwave. In 20 second blasts, blast the chocolate until it has fully melted.
  • Once melted, remove from the microwave and add 2-3 drops of yellow food colouring into the melted chocolate and mix until combined.
  • Immediately transfer the coloured chocolate into a small piping bag, snip the very tip of the piping bag off and drizzle the chocolate over the top of the cream cheese filling.
  • When you’re happy with your drizzle, allow 5 minutes for the chocolate to set.
  • Next, in a large bowl, using an electric whisk, whip the 150ml of double cream until stiff peaks (TIP: keep a very close eye on your cream whilst whipping as it goes from runny to over whipped very quickly).
  • Add a 2D piping nozzle into a piping bag alongside the whipped cream and pipe rosettes around the edges of the cheesecake.
  • Finally, place 2-3 segments on lemon into the centre of the cheesecake.

That’s your Lemon Drizzle Cheesecake prepared, baked, chilled and decorated, ready for you to enjoy!


  • This cheesecake should be stored in the fridge for 3-4 days.

After seeing the recipe and the pictures, you can see why I fell in love with this recipe, right? Lemon lovers, this one is for you.

I’m absolutely over the moon with the outcome of this cheesecake. So quick and easy to make, tastes utterly delicious and is the perfect desert to share with loved ones this summer!

Let me know in the comments below if you make this cheesecake yourself and if you do, what your thoughts are on it. Are you in love with the cake base? Is this lemony enough for you?

Sending you tons of love & hugs as always,

Elle xo


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