Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(74 ratings)

Prep: 20 mins Cook: 1 hr, 45 mins Plus overnight chilling


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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  • 200g digestive biscuit
  • 75g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 600g full-fat soft cheese
  • 250g golden caster sugar
  • 150g tub natural yogurt
  • 3 medium eggs



    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…

  • 50g plain flour
  • 200g raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • icing sugar, to decorate


  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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8th Jun, 2020
Due to the comments of it still being unset in the middle, I cooked the cheesecake on 120 fan for first 20 mins, 140 fan for another 20 and then 100 fan for last 20. Other than that, I cooked it as the instructions stated and it was still unset in the middle the next day. It was a lovely flavour but not sure it needs an electric whisk as the mixture was so runny. Next time I'll mix it by hand and add more flour if needed.
N Thring's picture
N Thring
4th Jun, 2020
We've done this twice now; I used three lemons second time and lucious both times. Can top with a layer of rasperry jelly if you need to cover up some cracks after cooling and can even substitute frozen berries if you can't find fresh...
Edyta Roman's picture
Edyta Roman
26th May, 2020
I have made this cheesecake twice now as my partner loves it. First time I had too much of the mixture so next time I reduced the ingredients a bit. It is delicious and I could not believed I baked it. The only problem is that it doesn't last long, it is not big enough according to my partner.
Dmd84's picture
2nd Apr, 2020
Excellent recipe, first ever attempt at a baked cheesecake and I’ll def be making this again. Couldn’t get golden caster sugar, so used granulated. I also used the zest AND juice from both the lemons. From previous comments, I left in oven for 1hr 15 mins at 100C fan - then turned off and left for a further hour. Didn’t open the oven door throughout, just trusted it would work. And it did!! Could not have been happier with the result!!
theoriginalJ.H's picture
6th Nov, 2019
Can you do it without lemon juice to make it not lemony?
Claire Bradshaw's picture
Claire Bradshaw
25th Dec, 2018
Works out well firm and serves up well but could do with more lemon juice in it than recipe suggests.
5th Nov, 2018
I followed the recipe exactly, although the tin I used measures 22cm and it needed baking for 1 hour and 15 mins in a fan assisted oven at 100c. It has turned out beautifully
26th Sep, 2017
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.
3rd Jul, 2017
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.
15th Jan, 2017
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!


25th Jun, 2015
Will this,keep a couple of days made it today but won't be eating until day after tomorrow
23rd Jun, 2013
Can I freeze the baked strawberry cheesecake?
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
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
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.
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