Baked raspberry & lemon cheesecake
The recipe Baked raspberry & lemon cheesecake can be made in around 2 hours and 5 minutes. This recipe serves 8 and costs $1.39 per serving. One portion of this dish contains approximately 14g of protein, 16g of fat, and a total of 468 calories. If you have raspberries, digestive biscuits, juice of lemon, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. 641 person were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Try Lemon Raspberry Cheesecake, Lemon Raspberry Cheesecake, and No Bake Raspberry-Lemon Cheesecake for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 105 minutes
Ingredients:
75g butter, melted
200g digestive biscuits
3 medium eggs
600g full-fat soft cheese
250g golden caster sugar
icing sugar, to decorate
finely grated zest 2 lemons, juice of 1
150g tub natural yogurt
50g plain flour
200g raspberries
Equipment:
food processor
rolling pin
cake form
whisk
bowl
oven
Cooking instruction summary:
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 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.
Step by step:
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.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.
2. Bake for 45 mins 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.
Nutrition Information:
covered percent of daily need
