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Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(42 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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kristinebinns
26th Sep, 2017
3.8
I've just finished making this cheesecake, my first attempt at making a baked cheesecake I might add. It definitely took a lot longer to bake than stated in the recipe. For the first 50 minutes I left the oven on gas mark 4 and for 30 minutes after I raised the oven temperature to gas mark 6. It was still I bit wobbly at that stage but it was browning a little, so I dropped the temperature back to gas mark 4 for 15-20 minutes. The flavour was nice, but I recommend adding 1 or 2 extra lemons to really enhance the lemony flavour. I am sure I will follow this recipe again.
Suz1978
3rd Jul, 2017
3.8
Just made this (my first cheesecake) and have to say really pleased with how its turned out. Used low fat yoghurt, fresh room temp eggs and philidelphia cream cheese. I made the error of blending the raspberries too much so its basically pink (not like the pic!). It set before I cooled it, oven temp 140 for 45 mins. I used a food processor to mix all my ingredients.
Jill's
15th Jan, 2017
3.8
Being Jan decided to make a lower fat version. Used half fat butter and half fat digestives and halved the sugar and then 0 Greek yoghurt and lightest cream cheese. Used defrosted frozen raperries and doubled the amount to get extra sweetness. Baked for 1.15hrs as too wobbly at earlier stages. Yummy!
eyesofvenus
23rd Dec, 2016
5.05
This is quite tasty. If you like the cheesecake to taste a bit more lemony, then add the juice of a second lemon. On a sidenote, i see a lot of people complaining that this doesn't set for them. The reason for this is that the temp specified here is too low for the time given. To cook this in less than an hour the oven needs to be around 170c, for 120c this needs over an hour and a half. Happened to me on my first try, then on second go upped the temp and turned out fine.
jarrestr
16th Dec, 2016
Have made this twice now and both times with success. Followed the recipe exactly and had no trouble with it not setting. Was very happy that I didn't need gelatine as with that I always seem to have problems. A really tasty treat.
pocahontasmcginty
3rd Dec, 2016
5.05
I tweaked this recipe to make it gluten free- used 300g gf digestives with 100g melted butter (and threw in a handful of ground hazelnuts to give a bit of bite- gf digestive bases can get a bit fladgy ime); also substituted 40g cornflour instead of plain flour It. Was. AWESOME. Just going to sleep this lot off first, then I'll make some more...
juliascriv
6th Jul, 2016
5.05
I finally made this cheesecake last night! I've made many no bake cheesecakes previously, but this is the first baked one I've ever made. It was a total success. I was slightly worried about it not setting after reading the comments but I decided to give it a shot anyway and it worked perfectly. The only negative was that that was too much mixture - I couldn't fit it all in my cake tin !! So I ended up making some mini cheesecakes with some extra digestive biscuits in a muffin pan. Either way, super duper recipe, very creamy cheesecake and all of my friends loved it.
Motelkilo
18th Apr, 2016
5.05
Just baked and ate this over the weekend, and all the family loved it. I read the comments before I started so maybe I was extra careful because so many people seem to have trouble with it. But I followed the steps and it turned out wonderfully.
aprilx987
3rd Apr, 2016
Ive made this cheesecake twice now, it's really lovely& fresh with the lemon, i followed the recipe exactly and it turned out perfect, a favourite with my family.
yumformytum
14th Feb, 2016
1.3
The flavour was lovely, it just didn't set! I followed the recipe exactly and it was still wobbly, so I recooked it the following morning, on a higher temperature, and it still wouldn't set... Very disappointing

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ashtonann59
25th Jun, 2015
Will this,keep a couple of days made it today but won't be eating until day after tomorrow
Rose.divall@liv...
23rd Jun, 2013
Can I freeze the baked strawberry cheesecake?
Timeplane
15th Jul, 2015
Hello All.. I've made this cheesecake and followed the recipe to a "T"... It's very tasty.. But there is an "However".... I found it a bit too 'wet'.. I'll do it again but I would Up the amount of flour by double the recommended amount at least..
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
Polishedcat's picture
Polishedcat
2nd Aug, 2014
Instead of using a mixer, try this old fashion way. It takes a bit longer but the cheesecake won't be runny: Separate eggs and beat yolks and sugar with a wooden spoon until pale and fluffy, then add cheese and mix gently with a metal spoon or a fork (over mixing makes the cheesecake runny), then the rest and mix gently. Whisk the egg whites until stiff and gently fold into the cheese mixture, again using a metal spoon. Proceed to the baking stage. Also, try swapping flour for custard powder.