- 200g digestive biscuit
- 75g butter, melted
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
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- finely grated zest 2 lemons, juice of 1
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g plain flour
- 200g raspberry
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- icing sugar, to decorate
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.
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.