Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(68 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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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!
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.
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!!!!
28th Mar, 2015
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
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
15th Mar, 2015
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.
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 :-)
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.
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


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