Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(61 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 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
    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…

  • 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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Ambia
22nd Nov, 2013
Good food makes this statement on their website; "All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too." So why is it that this cheese cake has turned out to be problematic for so many of us! Im extremely annoyed. The biscuit base is isnwrong the amount of soft cheese.is way too much, the instruction of temperature is wrong, the instruction of how long to bake it etc. If this had been tested by good food then how can all of us have these issues. The flavour is lovely but so much wrong with it that we have to figure out ourselves. A recipe like this should not be up on site like this where its caused many of us to waste our time and money to be disappointed.
headys
30th Aug, 2014
It's interesting how variable people's experiences with this recipe have been. I had never made a baked cheesecake before but it turned out perfectly for a dinner party. However I agree with some of the suggested variations.-a larger tin was really required as I couldn't fit all the filling into a 20 inch tin and had to waste quite alot of the ingredients which was a shame. It definitely has to be chilled over night to achieve the required effect. Really yummy!
aboogie
29th Oct, 2013
oh Elizabeth join the club............. Gregory said the bed was made too!
prayogi
25th Aug, 2013
i will be tray.
deborahgrant
19th Aug, 2013
5.05
I made this, first time ever ... Huge success ... I used own brand soft cheese ... And wheat free flour .... Was very nice and the taste was amazing!
hoblo77
18th Aug, 2013
Can you do this recipe without the raspberrys??
jzm9rw3
11th Aug, 2013
5.05
Fantastic recipe! I used low-fat cream cheese, fat free natural yoghurt, less butter and a mix of blueberries and raspberries. After reading the comments I also baked it for 1 hour and it turned out brilliantly :) It did leak a bit of butter from the biscuit base, but I kept the tin on a plate in the fridge. Delicious and would definitely recommend!
ajbanks
7th Aug, 2013
Recipe doesn't give gas mark number but think temperature given is too low. I had to cook it for much longer and turn heat up and it was still a bit soft in the middle. However, it was delicious.
aniasn
25th May, 2013
5.05
I made ot for my mum and it went out really good and this is easy to make . Instead of raspberries I used strawberries and I baked it longer.
kangaroolou
23rd Mar, 2013
4.05
Made this recipe using spelt flour to make a wheat free version. Worked perfectly, after reading all the comments above i left in the oven for an extra 15 mins and the inside didnt leak :). Fantastic recipe - very easy and totally delicious, will definitely make this again.

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