Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(41 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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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.
littlemisslowe
27th Feb, 2015
After reading previous comments and being dubious about cooking om such a low heat setting I upped mine to gas mark 4 for 50 mins then followed rest of instructions to a tee. Turned out fantastic :-)
hurra03
3rd Feb, 2015
I should have read the comments first - it's been in for 1hr so far and only about 1" has set around the outside (fan oven). this will never set, and not entirely sure cooking eggs at such a low temperature is healthy.
safariqueen
10th Jan, 2015
This is an excellent cheesecake recipe, easy, quick and delicious! Not too zesty, not runny, and the contrast of light lemon with the raspberry is perfect. I baked it at 180 rather than 100 degrees, due to the comments about it not setting well, but it was solid and cut easily and the crust and profile looks exactly like the photo. Use a thick Greek yogurt, and a solid soft cream cheese, and the flour as specified and my guests thought it was marvellous
shonypops
7th Jan, 2015
After reading the comments I turned up the temperature a bit (140 fan), baked it for 1 hour and followed the rest of the instructions to a T. I think I had the oven too hot as it did end up with quite a nasty split... However, once covered with raspberries you couldn't tell :) tasted amazing and everyone loved it! Will definitely make this again and lower the temperature down a little!
Ahmee
15th Oct, 2014
Hi All, This recipe can be saved! I followed the instructions and mine came out with more than a wobble :( it was only then did I look at the comments below... needless to say I put my cake (of cheese) back in for a further 20 minutes at 190c (without leaving it for a hour) and it has turned out perfect :) I think if you follow the instructions at 180c (non fan) for the same amount of time e.g. 45 minutes it will turn out wonderfully. Happy baking people!
daniel tosaba
15th Oct, 2014
Unfortunately it's a complete waste that I had to throw away. Just as Harris mentioned it didn't set at all and beside being mushy it was too zesty as well. An expensive waste!
Dr Harris
12th Sep, 2014
I made this the other day and it looked ok but when I came to serve it it had not set and I had to throw it away. I have made cheesecakes before and not sure what went wrong with this. An expensive waste!!
l'enfant terrible
16th Aug, 2014
Fantastic recipe with a fantastic outcome! I followed this to a T and the result was a delicious cake which everybody commented on. Unlike some of the comments, my cake wasn't runny at all and worked out a treat! Can highly recommend this one and will definitely make it again.

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