Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(38 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

    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 eggs
    Eggs

    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

    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
    Raspberries

    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, questions and tips

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catstring
10th Dec, 2015
This cheesecake didn't work out as well as I hoped. The base leaked in the oven and it produced far too much mixture for a 20cm cake tin. I ended up slightly over baking it as I was worried the base wouldn't set. Nice flavour overall.
liz2013
29th Nov, 2015
5.05
Yum!
psychobudgie
8th Sep, 2015
Fantastic recipe. Followed the recipe to the letter and it turned out absolutely spot on. If I was to make 1 small suggestion it is to use more raspberries. Oh and ensure that you let it cool in the oven completely before chilling it overnight in the fridge (do not remove it from the tin until you are going to serve it). Everyone enjoyed it, even those not overly fond of lemon as it is in no way overpowering. Will absolutely make this again.
Amber08
31st Aug, 2015
5.05
Made this yesterday and followed the recipe to the letter and it's worked beautifully. First time making a baked cheesecake - definitely a recipe I'll be keeping.
koolk_2009
30th Aug, 2015
2.55
Looking at the 5 star rating I assumed this recipe was perfect, if people don't like the recipe they should rate it accordingly! After 30 mins at 110 fan the mixture was still runny, so I turned up to 140 for 20 mins, then down to 100 again (1st 15 min total). Then followed recipe exactly. After the hour in the turned off oven it was totally set. The result was very nice and may even be slightly over baked! I may follow recipe exactly next time. It would be helpful in the recipe to state that the mixture will still be runny when you turn the oven off, but the residual heat will cook the cheesecake!
heavenlyone
11th Aug, 2015
I made this cheesecake yesterday with my child and followed the recipe exactly. The end result was fantastic, I doubt I will ever buy another cheesecake again, the rest of the family said it tasted better than a shop bought one.
pceflecfln
22nd Jul, 2015
Feeling slightly gutted as just made this dish the best I could, put it in the oven looking absolutely gorgeous and then realised I missed the eggs.... Arrrrgghh!!!!
myddlewoman
28th Mar, 2015
2.55
This is a good recipe unless you have an Aga or Everhot as the oven stays on so you have to transfer it to a cooler oven rather than leaving it in the oven after the initial one hour cooking time.
ernestmenville's picture
ernestmenville
21st Mar, 2015
Hi everyone :) This is a very yummy recipe and you shouldn't have any problems at all if you follow it pretty much exactly, but with these simple modifications: - Mix with a wooden spoon instead of an electric mixer. - Add an extra semi heaped tablespoon of flour more than specified. - Bake at gas mark 2/130 degrees for an hour and a half (don't worry, she won't burn) before leaving to cool in the oven for an hour and then chilling in the fridge overnight. A nice flavour modification is to use blueberries, lime zest and juice and a nice big pinch of cinnamon. Happy baking x
MattSwain
15th Mar, 2015
5.05
Made this yesterday, my first attempt at a baked cheesecake, followed the recipe and don't understand the problems that others have had saying it's runny and undercooked. Cooked for 45 mins at 100 degrees, left it in the oven for probably a couple of hours until completely cool, chilled in the fridge overnight and had a lovely zingy cheesecake that I'll definitely make again.

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