Baked raspberry & lemon cheesecake

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• Sarena27

  04 February 2012

  Sarena27 commented on this recipe

  Can you freeze this once baked by any chance?...

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• tigerlily

  10 February 2012

  tigerlily commented on this recipe

  Is the temperature right on this recipe, mine turned out runny in the middle.

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• Clare

  18 February 2012

  Clare rated and commented on this recipe

  

  Used 2/3 low fat cream cheese to 1/3 full fat cream cheese and baked at 160C fan for about an hour - texture was perfect after being cooled in the oven, at room temperature and then chilled. Everybody loved it!

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• VBradbury

  24 February 2012

  VBradbury rated this recipe

  

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• Elaine

  28 February 2012

  Elaine commented on this recipe

  What is the best soft cheese to use in this recipe

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• Elaine

  28 February 2012

  Elaine commented on this recipe

  What is the best soft cheese to use in this recipe

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• Barney

  04 March 2012

  Barney commented on this recipe

  Hi Elaine, I use Philadelphia but any own brand full fat soft cheese will do.

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• the Frenchie

  17 March 2012

  the Frenchie rated and commented on this recipe

  

  Delicious cheesecake! I used less sugar (175gr) and less soft cheese (200gr) than in the recipe. I also baked it at 140C. Will make again with more raspeberries!

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• Love2cook

  08 June 2012

  Love2cook commented on this recipe

  I made this for a Jubilee barbeque party and everyone loved it. Really subtle balance of lemon with the creamy texture - and I cut the raspberries in half to make them go further (they were quite large). Only criticism is that my base leaked tons of butter when it was cooling, which I had to soak up with sheets of paper towel underneath in the fridge. Will cut down the quantity next time.

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• le

  30 June 2012

  le rated and commented on this recipe

  

  mine also leaked while cooling so the base was abit soggy but still really delicious. next time i will just leave it to cool in the oven overnight as i was in a rush to get it refridgerated before going to bed so i think thats why it leaked. i also froze half (wraped in greaseproof paper then foil), and once defrosted it tasted just as good as originally.

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• Annie

  16 July 2012

  Annie commented on this recipe

  I made this cheesecake for a recent party and to say it was a hit was an understatement! Superb recipe, very easy and great being able to make it the day before too! Certainly making this again!

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• Mishel

  18 September 2012

  Mishel commented on this recipe

  I just tried this recipe. It's great. The cake came very nicely and delicious. My only question is how should I make it more hard as when I was cutting it was very soft and the pieces didn't look nice and straight. I thing 500g of soft cheese is enought as I have around 70g left at the end. Love the raspberries on top.

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• Karen Alexander

  22 September 2012

  Karen Alexander commented on this recipe

  Very easy to make and by far the best cheesecake I've made :)

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• Karen Alexander

  22 September 2012

  Karen Alexander rated this recipe

  

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• Pofishfish

  21 October 2012

  Pofishfish commented on this recipe

  Made this for a dinner party - was so easy and quick and tasted amazing - looked so professional and everyone loved it. Would definately recommend this - be warned the cheescake mixture itself is quite wet/runny before you cook but it turns out really well.

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• uptospeed

  16 November 2012

  uptospeed rated and commented on this recipe

  

  Hi Barney I loved loved loved this cheesecake and so did my family. My husband who adores cheesecake gave this the thumbs up. I must say I omitted the raspberries, not that I didn't have any but I wanted to taste it without. I did use just lemons and it tasted great. I did let it cool right down before I chilled it and had no running of liquids on the plate. I also used plain Greek 0% yogurt instead. All in all I would do this recipe in a heartbeat absolutely fabulous. Thanks

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• photofairy

  23 December 2012

  photofairy commented on this recipe

  this recipe is brilliant, its gorgeous .. i add a bit of cinnamon to the base mix ... making it again tomorrow for a xmas dessert ..

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• Cari -x-

  02 January 2013

  Cari -x- commented on this recipe

  This made a gorgeous baked cheesecake. It's the first one I've ever made but turned out a treat. I had to use frozen raspberry but worked just the same

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• L Steele

  09 January 2013

  L Steele commented on this recipe

  looking to make this in individual tartlet tins - any idea if this would work and what the cooking/chilling times would be?

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• Love2cook

  14 January 2013

  Love2cook rated and commented on this recipe

  

  Made this recipe again with the same ingredients (full fat Philadelphia, ordinary natural yoghurt) and reduced the butter in the base to 50g; cooked in a totally different oven in a different house and although it turned out just as well as the first time, it still leaked loads of fat while cooling down to room temperature before chilling. Any suggestions as to why this might be? It really does look and taste good but it's a real pain having to mop up the leakage until it stops.

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Ingredients

• 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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 1 hr 45 mins

Ingredients

• 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

PER SERVING

611 kcalories, protein 11.3g, carbohydrate 53.6g, fat 38.8 g, saturated fat 23.4g, fibre 1.4g, sugar 37.2g, salt 1.2 g

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