Baked lemon and raspberry cheesecake

Prep: 15 mins
Cook: 120 mins
Baked lemon and raspberry cheesecake
Classic baked cheesecake dessert.

200g Digestive Biscuits crumbs

75g butter, melted

600g cream cheese

250g caster sugar

150g natural yoghurt

3 eggs

2 lemons, zested

1 lemon, juiced

50g plain flour

200g raspberries

Preheat oven to 120°C/250°F/Gas ½.

Mix together the Digestive Biscuit crumbs and melted butter.

Press this into the prepared cake tin. Place into the fridge until you need it.

In another bowl whisk together cream cheese, caster sugar, natural yoghurt, eggs, lemon zest and juice.

Add plain flour and raspberries and mix well.

Pour the cheesecake mix onto the chilled Digestive base and bake in the preheated oven for 45 minutes.

Turn off the oven and leave to cook in the residual heat for 1 hour.

Transfer to the fridge and leave to set in the fridge overnight.

Remove from the fridge and serve with some extra raspberries scattered over the top.

Serves
10

Preparation Time
15 minutes

Cooking Time
120 minutes

Main ingredients
Dairy, Flour, Fruit, Cheese, Biscuits

Recipe Type
Dessert, Cheesecake, Vegetarian

Cuisine
Cafe

Special Info
Vegetarian

Level of Difficulty
Moderately Easy

 
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