Cheesecake recipe for 8 people, takes only 45 mins; recipe has digestive biscuit, butter, soft cheese, golden caster sugar, natural yogurt, egg, lemon, plain flour, raspberry and icing sugar.
Baked raspberry & lemon cheesecake
Course: Cheesecake
Servings
8
servings
Prep time
20 mins
Ingredients
- Egg: 3 medium eggs
- Natural Yogurt: 150g tub natural yogurt
- Lemon: finely grated zest 2 lemons, juice of 1
- Butter: 75g butter, melted
- Raspberry: 200g raspberry
- Plain Flour: 50g plain flour
- Golden Caster Sugar: 250g golden caster sugar
- Soft Cheese: 600g full-fat soft cheese
- Icing Sugar: icing sugar, to decorate
- Digestive Biscuit: 200g digestive biscuit
Directions
- 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.
- 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.
