Baked lemon and raspberry cheesecake
Prep:
15 mins
Cook:
120 mins
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
