Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(13 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
611
protein
11.3g
carbs
53.6g
fat
38.8g
saturates
23.4g
fibre
1.4g
sugar
37.2g
salt
1.2g

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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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.

Recipe from bbcgoodfood.com, January 2012

Comments, questions and tips

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Comments

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SiNZ's picture
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After reading comments, I baked at 160 degrees for one hour. I modified the recipe slightly - used half ginger biscuits/half digestives, doubled biscuit content as my tin was a bit bigger and I like a thicker base, used fresh blueberries and some frozen raspberries due to seasonal availability. Topped with fresh strawberries and blueberries, which helped hide a couple of cracks in top. It was fantastic. A huge hit with my dinner party.

treezieweezie's picture

Very quick & easy. Great result. Cooked for slightly longer and top cracked a bit, but easily hidden by topping with lots of raspberries. Added a strawberry & black pepper coulis & all tasted gorgeous. Just follow the recipe & you'll have no problems.

Peri_Peri's picture

After reading the comments I decided to make few alterations to the recipe (bold move from a cheesecake virgin, I know):

+ used 24 cm springform tin, it was barely big enough for the filling (luckily I don't own smaller one!)

+ added 1 tsp of ginger to the base
+ used only 50 grams of butter for the base
+ used appr. 200 grams of fresh strawberries, cut to bite size

+ baked in 150 C
+ let it cool in room temperature from afternoon to late evening
+ spent another 24 hours in the fridge

No leakage, base is not soggy and the cake is firm. Tastes nice too. You could use more berries to the filling though.

Maria Santiago's picture

I wish I had looked at reviews before I made this cheesecake!! Llike Raymondolini & Caroline Edwards I ended up with a very SOGGY biscuit base. I followed the instructions exactly. In my opinion there was obviously too much moisture leaching from the topping. A waste of time and money. Have never had a biscuit base go soggy before. Back to the kitchen for whoever created this one!!

Caroline Edwards's picture

First time using this site for a recipe. What a waste if time and money this was. Dinner for 6 today, so thaught is make my own dessert. This cheesecake recipe is obviously not correct. Far too soggy and once I toon the tin off it started to collapse .i even tried to freeze it for an hour before service thinking it would help. No way. My cheesecake has now been the major joke of the day ( good job I have a sense if humour)
Feel really let down that I spent a lot of money and time to make this and it was a disaster and really did follow the method correctly.
My thaught.... You have your temperature and cooking time sooooo wrong !!!!

pujarekha's picture

If you've tried making this for an event on the same day then no wonder it didn't work. It needs to be made one day, left to cool, then refrigerated and chilled overnight to be ready for the next evening. Cheesecakes - particularly baked ones - take time and preparation; you can't blame the recipe if you've not read it properly.

madtysoe's picture

I've made this cheesecake a number of times and a fool-proof recipe, thanks. I use half and half full-fat to reduced-fat soft cheese, low fat yoghurt and less sugar - but it still works and tastes fabulous.
I've also used crushed ginger biscuits or plain chocolate digestives for the base - both work well and give that extra little something.

Julia Mary's picture

I made this cheesecake for my guests on New Year's Eve. It was absolutely fabulous, very rich and indulgent - everyone thoroughly enjoyed it. Just follow the recipe to the letter and chill in fridge overnight or longer and you won't be disappointed!

clairecarr's picture

I have made this cheesecake twice now, the second time being last night for New Year's Eve. I followed the recipe exactly apart from cooking it for 10 mins longer. It is delicious and all my guests thought so too. I had no fat leaking out of the tin or any of the other problems stated in the previous comments???!!! Definitely one I will make over and over again!! I give it 5 stars

clarematildasophie's picture

A great cheesecake! Followed the recipe exactly (although gave it an extra 15 mins in oven) with slight trepidation and it did leak but mindful of other comments I baked it and kept it on a baking tray to collect any leaks... The result was a very light, delicious cheesecake that was loved by everyone. Will make it again for more guests in a few weeks!

Raymondolini's picture

I followed the recipe and ended up VERY disappointed. Non-stop weeping from a very soggy bottom (i.e. from the cake). I wish I had read the posted comments before I wasted so much time. I suspect that baking at a higher temperature for longer is necessary for a satisfactory outcome.

Ambia's picture

Good food makes this statement on their website; "All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too."
So why is it that this cheese cake has turned out to be problematic for so many of us! Im extremely annoyed. The biscuit base is isnwrong the amount of soft cheese.is way too much, the instruction of temperature is wrong, the instruction of how long to bake it etc. If this had been tested by good food then how can all of us have these issues. The flavour is lovely but so much wrong with it that we have to figure out ourselves. A recipe like this should not be up on site like this where its caused many of us to waste our time and money to be disappointed.

last edited: 10:04, 26th Nov, 2013
aboogie's picture

oh Elizabeth join the club............. Gregory said the bed was made too!

prayogi's picture

i will be tray.

deborahgrant's picture
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I made this, first time ever ... Huge success ... I used own brand soft cheese ... And wheat free flour .... Was very nice and the taste was amazing!

hoblo77's picture

Can you do this recipe without the raspberrys??

jzm9rw3's picture
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Fantastic recipe! I used low-fat cream cheese, fat free natural yoghurt, less butter and a mix of blueberries and raspberries. After reading the comments I also baked it for 1 hour and it turned out brilliantly :) It did leak a bit of butter from the biscuit base, but I kept the tin on a plate in the fridge. Delicious and would definitely recommend!

ajbanks's picture

Recipe doesn't give gas mark number but think temperature given is too low. I had to cook it for much longer and turn heat up and it was still a bit soft in the middle. However, it was delicious.

aniasn's picture
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I made ot for my mum and it went out really good and this is easy to make . Instead of raspberries I used strawberries and I baked it longer.

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