Baked Lemon and Raspberry Cheesecake

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Shuvait Thusoo
Shuvait has lived in Pune alone for 4 years while studying engineering. This was the time period when he explored the South Indian Cuisines and experienced different spices and realised the beauty of food. So he started cooking and fell in love with the craft of it. We can say that Shuvait is a foodie who loves to share his food life experiences and resources with our readers.

We always bring you the weird, and here it is ‘a tangy cheesecake’. With the addition of raspberries; it thus becomes the perfect newness to your routine cakes. Bring a unique taste to your recipe with extreme tastes; a Lemon and Raspberry Cheesecake.

When I was a kid we had a black raspberry tree in the backyard; a perfect nick knack for our evening strolls in there. Some of them were sour, and almost all were sweet and One day, my mother thought to make Raspberry Cheesecake and I was very excited after hearing this from my mother.

My mother made it very tasty. Ah! What days, and an amazingly unique taste to our tongue. Keep calm because you might not have experienced them from a tree in the backyard, but innovation can bring the pleasure of its basic taste and by recalling my memories from childhood, I will decide to share the Lemon and Raspberry Cheesecake Recipe.

Come Let’s see how to make it.

Ingredients for Baked Lemon and Raspberry Cheesecake Recipe

Digestive Cookies200 gm or 7 ounces
Melted butter75 gm or 2.5 ounces
Full-fat soft cheese600 gm or 21 ounces
Golden Caster sugar250 gm or 9 ounces
Yogurt150 gm or 5 ounces
Eggs3 units
Finely grated zest of lemon2 units
Lemon juice1 tbsp
Plain flour50 gm or 2 ounces
Raspberry200 gm or 7 ounces
Icing sugarto decorate

How much time it will take?

Preparation TimeCooking TimeTotal Time
20 MINS 105 MINS 125 MINS

Important notes about ingredients:

  • *Golden caster sugar is a fine granulated sugar that is made from unrefined sugar cane or beets. It is popular in the UK for its color, which is a pale golden brown, and it has a slightly buttery flavor. It is unfortunately fairly unique to the UK. The important point to make is that it is a dry, free-flowing sugar.

Baked Lemon and Raspberry Cheesecake Recipe

Lemon and Raspberry Cheesecake recipe
  1. Heat oven to 120C/100C. Crush the cookies in a food processor. Put into a bowl with the melted butter and mix well.
  2. Apply an even layer of the Cookies into the base of the cake tin and chill until needed.
  3. In a separate bowl use an electric whisk to beat the soft cheese and the sugar. Next beat in it the yoghurt than the eggs one at a time.
  4. Finally beat in the lemon zest, lemon juice, and 50 gm or 2 ounces of plain flour.
  5. Fold through two-thirds of the raspberries crushing them very slightly so they start to bleed(leave its effect) into the mix then pour the mix on top of the cookie base and smoothen it over the top.
  6. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight.
  7. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

Know the delight of such a combination. Using this Lemon and Raspberry Cheesecake Recipe, you can make your mouth feel the pleasure of its ingredients. Take in the beauty of the so formed plating; to work out yet another day of your life.

Nutritional Facts Of Lemon And Raspberry Cheesecake Recipe

Fats2 g
Cholesterol3 g
Sodium245 mg
Carbohydrates35 g
Protein1712 g

How to Make Lemon And Raspberry Cheesecake| Video

Video by Gordon Ramsey


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