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


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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30th Jun, 2012
mine also leaked while cooling so the base was abit soggy but still really delicious. next time i will just leave it to cool in the oven overnight as i was in a rush to get it refridgerated before going to bed so i think thats why it leaked. i also froze half (wraped in greaseproof paper then foil), and once defrosted it tasted just as good as originally.
8th Jun, 2012
I made this for a Jubilee barbeque party and everyone loved it. Really subtle balance of lemon with the creamy texture - and I cut the raspberries in half to make them go further (they were quite large). Only criticism is that my base leaked tons of butter when it was cooling, which I had to soak up with sheets of paper towel underneath in the fridge. Will cut down the quantity next time.
stephaniepebrocq's picture
17th Mar, 2012
Delicious cheesecake! I used less sugar (175gr) and less soft cheese (200gr) than in the recipe. I also baked it at 140C. Will make again with more raspeberries!
28th Feb, 2012
What is the best soft cheese to use in this recipe
28th Feb, 2012
What is the best soft cheese to use in this recipe
18th Feb, 2012
Used 2/3 low fat cream cheese to 1/3 full fat cream cheese and baked at 160C fan for about an hour - texture was perfect after being cooled in the oven, at room temperature and then chilled. Everybody loved it!
10th Feb, 2012
Is the temperature right on this recipe, mine turned out runny in the middle.
4th Feb, 2012
Can you freeze this once baked by any chance?...


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