Lemon cheesecake with raspberries recipe
This delicate dessert topped with raspberries and mint misses out the traditional biscuit base and crust, and swaps sugar for sweetener to make a lower-sugar version of a lemon cheesecake. See method
- 15g softened butter, for greasing
- 750g soft cheese
- 6 large eggs
- 100ml double cream
- finely grated zest 2 lemons
- 5tbsp, plus 2 tsp sweetener
- 225g fresh raspberries, to serve
Each serving contains
of the reference intake
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 23cm spring clip cake tin with butter on the base and all around the sides.
- Put the cheese, eggs, cream, lemon zest and 5 tbsp of the sweetener in a food processor and blend on the pulse setting until just combined. Pour all the cheese mixture slowly into the prepared cake tin and put on a baking tray. Bake in the centre of the oven for 15 minutes.
- Reduce the oven temperature to gas 3, 160°C, fan 140°C and cook for a further 25-30 minutes or until the cheesecake is just set – it should still have a bit of a wobble. If the cheesecake does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil.
- When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool for 2-3 hours. This should prevent the surface from cracking although the surface may wrinkle a little. Transfer to the fridge and chill for at least 2 hours before removing from the tin. Slide a knife around the edge of the cheesecake, and release gently from the tin. Slide carefully off the tin base onto a serving plate.
- To serve, top with fresh raspberries and some mint leaves for garnish, if liked.
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