Name: Baked raspberry & lemon cheesecake
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8
Cuisine: American
Ingredients: 200g digestive biscuit; 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 raspberry; icing sugar to decorate

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Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

Barney Desmazery

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Serves 8

Easy

Prep: 20 mins

Cook: 1 hr and 45 mins

Plus overnight chilling

A star rating of 4.5 out of 5.117 ratingsRate

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

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Try this baked raspberry & lemon cheesecake, then try our next level baked cheesecake. Then try our blackcurrant cheesecake and no-cook strawberry cheesecake sundaes. Now try our vegan lemon cheesecake and white chocolate cheesecake.

Ingredients

Nutrition

Units:

MetricUS

200g digestive biscuit
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 raspberry
icing sugar

to decorate

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Nutrition: per serving

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

low

Method

step 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.
step 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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A star rating of 4.5 out of 5.117 ratings

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