Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(24 ratings)


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Cooking time

Prep: 20 mins Cook: 1 hr, 45 mins Plus overnight chilling

Skill level



Serves 8

A rich and creamy baked cheesecake that makes a great dinner party dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 200g digestive biscuits
  • 75g butter, melted
  • 600g full-fat soft cheese
  • 250g golden caster sugar
  • 150g tub natural yogurt
  • 3 medium eggs
  • finely grated zest 2 lemons, juice of 1
  • 50g plain flour
  • 200g raspberries
  • icing sugar, to decorate

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  1. Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
  2. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

Recipe from, January 2012

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psychobudgie's picture

Fantastic recipe. Followed the recipe to the letter and it turned out absolutely spot on. If I was to make 1 small suggestion it is to use more raspberries. Oh and ensure that you let it cool in the oven completely before chilling it overnight in the fridge (do not remove it from the tin until you are going to serve it). Everyone enjoyed it, even those not overly fond of lemon as it is in no way overpowering. Will absolutely make this again.

Amber08's picture
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Made this yesterday and followed the recipe to the letter and it's worked beautifully. First time making a baked cheesecake - definitely a recipe I'll be keeping.

koolk_2009's picture
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Looking at the 5 star rating I assumed this recipe was perfect, if people don't like the recipe they should rate it accordingly! After 30 mins at 110 fan the mixture was still runny, so I turned up to 140 for 20 mins, then down to 100 again (1st 15 min total). Then followed recipe exactly. After the hour in the turned off oven it was totally set. The result was very nice and may even be slightly over baked! I may follow recipe exactly next time. It would be helpful in the recipe to state that the mixture will still be runny when you turn the oven off, but the residual heat will cook the cheesecake!

heavenlyone's picture

I made this cheesecake yesterday with my child and followed the recipe exactly. The end result was fantastic, I doubt I will ever buy another cheesecake again, the rest of the family said it tasted better than a shop bought one.

pceflecfln's picture

Feeling slightly gutted as just made this dish the best I could, put it in the oven looking absolutely gorgeous and then realised I missed the eggs.... Arrrrgghh!!!!

myddlewoman's picture
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This is a good recipe unless you have an Aga or Everhot as the oven stays on so you have to transfer it to a cooler oven rather than leaving it in the oven after the initial one hour cooking time.

ernestmenville's picture

Hi everyone :)
This is a very yummy recipe and you shouldn't have any problems at all if you follow it pretty much exactly, but with these simple modifications:
- Mix with a wooden spoon instead of an electric mixer.
- Add an extra semi heaped tablespoon of flour more than specified.
- Bake at gas mark 2/130 degrees for an hour and a half (don't worry, she won't burn) before leaving to cool in the oven for an hour and then chilling in the fridge overnight.
A nice flavour modification is to use blueberries, lime zest and juice and a nice big pinch of cinnamon.
Happy baking x

MattSwain's picture
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Made this yesterday, my first attempt at a baked cheesecake, followed the recipe and don't understand the problems that others have had saying it's runny and undercooked. Cooked for 45 mins at 100 degrees, left it in the oven for probably a couple of hours until completely cool, chilled in the fridge overnight and had a lovely zingy cheesecake that I'll definitely make again.

littlemisslowe's picture

After reading previous comments and being dubious about cooking om such a low heat setting I upped mine to gas mark 4 for 50 mins then followed rest of instructions to a tee. Turned out fantastic :-)

hurra03's picture

I should have read the comments first - it's been in for 1hr so far and only about 1" has set around the outside (fan oven). this will never set, and not entirely sure cooking eggs at such a low temperature is healthy.

safariqueen's picture

This is an excellent cheesecake recipe, easy, quick and delicious! Not too zesty, not runny, and the contrast of light lemon with the raspberry is perfect. I baked it at 180 rather than 100 degrees, due to the comments about it not setting well, but it was solid and cut easily and the crust and profile looks exactly like the photo. Use a thick Greek yogurt, and a solid soft cream cheese, and the flour as specified and my guests thought it was marvellous

shonypops's picture

After reading the comments I turned up the temperature a bit (140 fan), baked it for 1 hour and followed the rest of the instructions to a T. I think I had the oven too hot as it did end up with quite a nasty split... However, once covered with raspberries you couldn't tell :) tasted amazing and everyone loved it! Will definitely make this again and lower the temperature down a little!

Ahmee's picture

Hi All, This recipe can be saved! I followed the instructions and mine came out with more than a wobble :( it was only then did I look at the comments below... needless to say I put my cake (of cheese) back in for a further 20 minutes at 190c (without leaving it for a hour) and it has turned out perfect :) I think if you follow the instructions at 180c (non fan) for the same amount of time e.g. 45 minutes it will turn out wonderfully. Happy baking people!

daniel tosaba's picture

Unfortunately it's a complete waste that I had to throw away. Just as Harris mentioned it didn't set at all and beside being mushy it was too zesty as well.
An expensive waste!

Dr Harris's picture

I made this the other day and it looked ok but when I came to serve it it had not set and I had to throw it away. I have made cheesecakes before and not sure what went wrong with this. An expensive waste!!

l'enfant terrible's picture

Fantastic recipe with a fantastic outcome! I followed this to a T and the result was a delicious cake which everybody commented on. Unlike some of the comments, my cake wasn't runny at all and worked out a treat!
Can highly recommend this one and will definitely make it again.

marywoolliams's picture

Just made this before reading all your comments! I too felt it wasn't sufficiently cooked after 45 minutes so kept it in the oven longer and turned up the temperature a bit!! I probably then overcooked it but at least it wasn't liquid when I cut into it the next day... It was a bit cracked on top after a few hours in the fridge - probably due to my overcooking it a bit. But a compote of summer fruits on top hid all the imperfections and nobody could tell!! It was Delicious!

Leighfraser_x's picture

Just tried my first slice of this cheesecake I made and I must say it was delicious! Yes I agree, maybe the cooking time is slightly off as when I took mine out of the oven it was still very liquidy but I carried on following the instructions and left it out for a few hours then in to the fridge for 24 hours and it set perfectly. Definitely a must to try!

Chrisjenkins1's picture

I've just cut into this after chilling out and it's come out good. Follow instructions exactly. It seems quite like a liquid when you put it in the oven but it comes out ok and chilling overnight does well to set it. My biscuit base is really thin compared to the picture though. It is very rich so I'd suggest a small slice at a time maybe with Ice cream

Alijh21's picture

This was my second attempt at this recipe and unfortunately it was another disaster despite cooking, resting and chilling for longer than the instructions state. Not sure what the problem is but for the second time upon cutting into this dessert I end up with what can only be described as cheesecake soup. Neither of my efforts looked anything like the fabulous picture above. So disappointing as the taste is good. If you have achieved a firm cheesecake following this recipe, well done - I am very jealous!