Baked raspberry & lemon cheesecake

Baked raspberry & lemon cheesecake

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(62 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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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.
britzkiwi
14th Jan, 2013
4.05
Made this recipe again with the same ingredients (full fat Philadelphia, ordinary natural yoghurt) and reduced the butter in the base to 50g; cooked in a totally different oven in a different house and although it turned out just as well as the first time, it still leaked loads of fat while cooling down to room temperature before chilling. Any suggestions as to why this might be? It really does look and taste good but it's a real pain having to mop up the leakage until it stops.
laura_steele_uk
9th Jan, 2013
looking to make this in individual tartlet tins - any idea if this would work and what the cooking/chilling times would be?
mcneillcl
2nd Jan, 2013
This made a gorgeous baked cheesecake. It's the first one I've ever made but turned out a treat. I had to use frozen raspberry but worked just the same
photofairy
23rd Dec, 2012
this recipe is brilliant, its gorgeous .. i add a bit of cinnamon to the base mix ... making it again tomorrow for a xmas dessert ..
uptospeed's picture
uptospeed
16th Nov, 2012
5.05
Hi Barney I loved loved loved this cheesecake and so did my family. My husband who adores cheesecake gave this the thumbs up. I must say I omitted the raspberries, not that I didn't have any but I wanted to taste it without. I did use just lemons and it tasted great. I did let it cool right down before I chilled it and had no running of liquids on the plate. I also used plain Greek 0% yogurt instead. All in all I would do this recipe in a heartbeat absolutely fabulous. Thanks
pofishfish
21st Oct, 2012
Made this for a dinner party - was so easy and quick and tasted amazing - looked so professional and everyone loved it. Would definately recommend this - be warned the cheescake mixture itself is quite wet/runny before you cook but it turns out really well.
kalexander
22nd Sep, 2012
5.05
Very easy to make and by far the best cheesecake I've made :)
mishel2012
18th Sep, 2012
I just tried this recipe. It's great. The cake came very nicely and delicious. My only question is how should I make it more hard as when I was cutting it was very soft and the pieces didn't look nice and straight. I thing 500g of soft cheese is enought as I have around 70g left at the end. Love the raspberries on top.
princessannie
16th Jul, 2012
I made this cheesecake for a recent party and to say it was a hit was an understatement! Superb recipe, very easy and great being able to make it the day before too! Certainly making this again!

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