Name: Baked Raspberry & Lemon Cheesecake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 200g digestive biscuits; 80g butter, melted; 300g cream cheese; 100g caster sugar; 2 eggs; Zest of 1 lemon; 150g fresh raspberries

Baked Raspberry & Lemon Cheesecake Recipe

Sandie Mcginn Modified: July 16, 2024

Photos of Baked Raspberry & Lemon Cheesecake Recipe

How To Make Baked Raspberry & Lemon Cheesecake

Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

200g digestive biscuits
80g butter, melted
300g cream cheese
100g caster sugar
2 eggs
Zest of 1 lemon
150g fresh raspberries

Instructions

Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press the mixture evenly into the bottom of the cake pan to form the crust.
In a large bowl, beat the cream cheese and caster sugar until smooth. Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest and gently fold in the fresh raspberries.
Pour the cream cheese mixture over the crust and spread it evenly.
Bake in the preheated oven for 40 minutes or until the cheesecake is set and slightly golden on top.
Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
Serve chilled and garnish with fresh raspberries.

Nutrition

Calories : 420kcal
Total Fat : 25g
Saturated Fat : 14g
Cholesterol : 150mg
Sodium : 300mg
Total Carbohydrates : 42g
Dietary Fiber : 2g
Sugar : 28g
Protein : 6g

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