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Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(27 ratings)

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

Easy

Serves 8

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

Nutrition and extra info

Nutrition: per serving

  • kcal611
  • fat38.8g
  • saturates23.4g
  • carbs53.6g
  • sugars37.2g
  • fibre1.4g
  • protein11.3g
  • salt1.2g
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Ingredients

  • 200g digestive biscuit
  • 75g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 600g full-fat soft cheese
  • 250g golden caster sugar
  • 150g tub natural yogurt
  • 3 medium egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • finely grated zest 2 lemons, juice of 1

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g plain flour
  • 200g raspberry

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • icing sugar, to decorate

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 to an hour, 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.

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Comments (67)

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
headys's picture

It's interesting how variable people's experiences with this recipe have been. I had never made a baked cheesecake before but it turned out perfectly for a dinner party. However I agree with some of the suggested variations.-a larger tin was really required as I couldn't fit all the filling into a 20 inch tin and had to waste quite alot of the ingredients which was a shame. It definitely has to be chilled over night to achieve the required effect. Really yummy!

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
5

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
5

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
5

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.

kangaroolou's picture
4

Made this recipe using spelt flour to make a wheat free version. Worked perfectly, after reading all the comments above i left in the oven for an extra 15 mins and the inside didnt leak :).

Fantastic recipe - very easy and totally delicious, will definitely make this again.

britzkiwi's picture
4

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.

laura_steele_uk's picture

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

mcneillcl's picture

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

photofairy's picture

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

uptospeed's picture
5

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

pofishfish's picture

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.

kalexander's picture
5

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

mishel2012's picture

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.

princessannie's picture

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!

levislevis's picture
5

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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