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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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.
4th Aug, 2014
Just made this before reading all your comments! I too felt it wasn't sufficiently cooked after 45 minutes so kept it in the oven longer and turned up the temperature a bit!! I probably then overcooked it but at least it wasn't liquid when I cut into it the next day... It was a bit cracked on top after a few hours in the fridge - probably due to my overcooking it a bit. But a compote of summer fruits on top hid all the imperfections and nobody could tell!! It was Delicious!
24th Jul, 2014
Just tried my first slice of this cheesecake I made and I must say it was delicious! Yes I agree, maybe the cooking time is slightly off as when I took mine out of the oven it was still very liquidy but I carried on following the instructions and left it out for a few hours then in to the fridge for 24 hours and it set perfectly. Definitely a must to try!
13th Jul, 2014
I've just cut into this after chilling out and it's come out good. Follow instructions exactly. It seems quite like a liquid when you put it in the oven but it comes out ok and chilling overnight does well to set it. My biscuit base is really thin compared to the picture though. It is very rich so I'd suggest a small slice at a time maybe with Ice cream
2nd Jun, 2014
This was my second attempt at this recipe and unfortunately it was another disaster despite cooking, resting and chilling for longer than the instructions state. Not sure what the problem is but for the second time upon cutting into this dessert I end up with what can only be described as cheesecake soup. Neither of my efforts looked anything like the fabulous picture above. So disappointing as the taste is good. If you have achieved a firm cheesecake following this recipe, well done - I am very jealous!
23rd May, 2014
I followed this recipe down to a T and it turned out perfectly. No soggy bottom or anything! I did cook it for an extra 15 minutes and used gas mark 1!
6th May, 2014
Hi I made this; then saw all the comments. Left it in the oven for a while longer and chilled over night. IT WAS A DISASTER! It tasted good, but I had to pour it on to my guests plates!!! I am lucky that they are so nice and they have such low standards! It was a big disappointment.
20th Apr, 2014
After reading comments, I baked at 160 degrees for one hour. I modified the recipe slightly - used half ginger biscuits/half digestives, doubled biscuit content as my tin was a bit bigger and I like a thicker base, used fresh blueberries and some frozen raspberries due to seasonal availability. Topped with fresh strawberries and blueberries, which helped hide a couple of cracks in top. It was fantastic. A huge hit with my dinner party.


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