Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(59 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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18th Apr, 2016
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.
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.
14th Feb, 2016
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
Syl888's picture
27th Feb, 2016
did you use room temperature eggs and cream cheese? because that makes all the difference
Nicslittlesister's picture
20th Jan, 2016
This recipe is easy and successful if you follow it to the letter. I had my fan oven on 100, baked it for 45 minutes, left it in the oven switched off for a further 60 minutes, then chilled it overnight. The only thing I would suggest is using a deep-sided 20cm tin or a wider tin as there is a lot of mixture. I used a deep-sided 23/24cm tin and produced a lovely deep cheesecake which I will definitely make again. It would easily serve 10 people.
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.
29th Nov, 2015
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.
31st Aug, 2015
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's picture
30th Aug, 2015
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!


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