Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 45 mins

plus overnight chilling

Method

  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.

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

Recipe from bbcgoodfood.com, January 2012.

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Latest comments and suggestions

Results 1-20

  • Binder photo Sarena27

    04 February 2012

    Sarena27 commented on this recipe

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

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  • Binder photo 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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  • Binder photo Clare

    18 February 2012

    Clare rated and commented on this recipe

    4 stars

    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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  • Binder photo VBradbury

    24 February 2012

    VBradbury rated this recipe

    5 stars

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  • Binder photo Elaine

    28 February 2012

    Elaine commented on this recipe

    What is the best soft cheese to use in this recipe

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  • Binder photo Elaine

    28 February 2012

    Elaine commented on this recipe

    What is the best soft cheese to use in this recipe

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  • Binder photo 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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  • Binder photo the Frenchie

    17 March 2012

    the Frenchie rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo le

    30 June 2012

    le rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Karen Alexander

    22 September 2012

    Karen Alexander rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo uptospeed

    16 November 2012

    uptospeed rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Love2cook

    14 January 2013

    Love2cook rated and commented on this recipe

    4 stars

    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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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 45 mins

plus overnight chilling

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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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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