Recipe: Baked Raspberry & Lemon Cheesecake

I'm a little late getting this recipe posted in time for raspberry picking season but if you've been growing your own and are anything like me, you'll have a freezer FULL still. We reaped the benefits of growing our own fruit & veg this year and had a bumper crop of raspberries, so many I was running out of things to use them in. This recipe was definitely our favourite of the summer though! Takes a little time with baking and setting but very easy and well worth the wait....


200g Digestive biscuits
75g   melted butter

600g Cream Cheese
250g Golden caster sugar
150g Natural yoghurt
3 medium eggs
Zest of 2 lemons
Juice of 1 lemon
50g plain flour
140g Raspberries

To Decorate
60g Raspberries
A sprig of mint
Icing sugar to dust


1. Preheat the oven to 120C and grease and line a 7/8" loose-bottomed round baking tin.
2. Crush the digestives to fine crumbs. (This is a good step to get the kids involved in. BB loved popping them all in a sealed sandwich back and then bashing them to death with a rolling pin!)
3. Pop the crushed biscuits into a bowl with the melted butter and mix thoroughly. Push the mixture to make an even layer at the bottom of your tin. Pop in the fridge to cool until later.
4. In another bowl, beat the cream cheese (Full fat works best. Much more creamy!) with the sugar, then add the yoghurt and one egg at a time. Finally, add in the lemon juice, zest and raspberries. (We crushed our raspberries into ours because although the kids like the raspberrie flavour, they don't like the texture of whole raspberries. If you prefer them whole, fold them in lightly)
5. Pour the mixture on top of the biscuit base and bake in the oven for 45 minutes, then turn off the oven and leave the cake inside for another hour.
6. Take out of the oven after the extra hour and leave to cool at room temperature then pop in the fridge over night.
7. Remove from the tin, scatter with the remaining raspberries, sprinkle with icing sugar and garnish is feeling extra posh with a sprig of mint.

Linked up to:
Tasty Tuesdays on HonestMum.comBrilliant blog posts on

Cuddle Fairy


  1. this sounds delicious!! making my mouth water and belly rumble!! will have to have a go at this!

  2. Two of my favourite fruity flavours combined. I'll definitely be trying this!

  3. This looks tasty. Picking lots of raspberries at the moment.. Will have to have a cheesecake...

  4. This sounds gorgeous! I tried a bake cheesecake ones & it was a total disaster & totally inedible. Since then I make no-bake cheesecakes. But, I like the sound of your recipe & the steps with cooking & leaving it in the oven. I'm going to be brave & attempt your recipe next time I'm making desert!! Thanks so much for linking up with #foodpornthursdays x

  5. This sounds amazing!! Can't wait to try it myself :)

  6. This sounds amazing!! Can't wait to try it myself :)

  7. This sounds amazing!! Can't wait to try it myself :)

  8. Wow this looks yummy I think I'll get my boyfriend to make it he fantastic at baking and I'm good at cooking

  9. I'm definately going to make this for the hubby and the children, they absolutely love baked cheesecake :) And this one looks really, really lush :)

  10. This looks so good, could just eat a slice! Love raspberries :)
    Found you at #tastytuesdays

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