Ingredients
For the Biscuit Base
For the Cheesecake Filling
For the Raspberry Topping
To Decorate
Method
A creamy baked lemon cheesecake topped with fresh raspberries and a vibrant raspberry sauce. Perfectly balanced with sweet, tangy, and citrus flavours.
Step 1: Prepare the Base
Preheat the oven to 160°C (140°C fan).
Grease and line the base of a 23cm springform cake tin.
Crush the digestive biscuits into fine crumbs.
Mix the biscuit crumbs with the melted butter until fully combined.
Press the mixture firmly into the base of the tin.
Bake for 10 minutes.
Remove from the oven and allow to cool.
Step 2: Make the Cheesecake Filling
Place the cream cheese in a large mixing bowl.
Beat until smooth and creamy.
Add the caster sugar and mix until combined.
Add the soured cream and mix again.
Add the eggs one at a time, mixing after each addition.
Stir in the lemon zest, lemon juice and vanilla extract.
Mix until silky smooth, taking care not to overbeat.
Step 3: Bake the Cheesecake
Pour the filling over the cooled biscuit base.
Smooth the surface with a spatula.
Bake for 50-60 minutes until the edges are set and the centre has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove from the oven and cool completely.
Refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Raspberry Sauce
Place 250g raspberries, caster sugar, lemon juice and water into a saucepan.
Cook over medium heat for 5-7 minutes until the raspberries break down.
Remove from the heat.
Pass the mixture through a fine sieve to remove the seeds.
Allow the sauce to cool completely.
Step 5: Add the Topping
Carefully remove the chilled cheesecake from the tin.
Spoon the raspberry sauce over the top, allowing some to drizzle down the sides.
Arrange the fresh raspberries evenly over the cheesecake.
Finish with a sprinkling of lemon zest.
Step 6: Serve
Chill for a further 20 minutes if needed.
Slice with a warm knife for neat portions.
Serve cold.
Serves
10-12 portions
Preparation Time
Prep: 30 minutes
Baking: 1 hour 10 minutes
Chilling: 4 hours
