Baked raspberry & lemon cheesecake

Name: Baked raspberry & lemon cheesecake
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams digestive biscuit; 75 grams butter, melted; 600 grams full-fat soft cheese; 250 grams golden caster sugar; 150 grams natural yogurt; 3 mediums eggs; 1 finely grated zest 2 lemons, juice of; 50 grams plain flour; 200 grams raspberry; 1 serving icing sugar, to decorate

Baked raspberry & lemon cheesecake might be a good recipe to expand your dessert recipe box. One portion of this dish contains about 14g of protein, 18g of fat, and a total of 429 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. Head to the store and pick up raspberry, eggs, juice of lemon, and a few other things to make it today. If you like this recipe, you might also like recipes such as Lemon Raspberry Cheesecake, Lemon Raspberry Cheesecake, and Lemon Cupcakes With Raspberry Cheesecake.

Instructions

Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.

Ingredients you will need

Biscuits

Butter

Base

Equipment you will use

Food Processor

Rolling Pin

Cake Form

Bowl

Oven

In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top.

Ingredients you will need

Lemon Juice

Raspberries

Soft Cheese

Lemon Zest

Biscuits

Yogurt

All Purpose Flour

Sugar

Base

Egg

Equipment you will use

Whisk

Bowl

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. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

Ingredients you will need

Powdered Sugar

Raspberries

Equipment you will use

Oven

Equipment

Ingredients

Servings:

200grams

digestive biscuit 75grams

butter, melted 600grams

full-fat soft cheese 250grams

golden caster sugar 150grams

natural yogurt 3mediums

eggs 1

finely grated zest 2 lemons, juice of 50grams

plain flour 200grams

raspberry 1serving

icing sugar, to decorate

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.