Lemon cheesecake with raspberries

Lemon cheesecake with raspberries recipe

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  • Serves 12
  • 10 mins to prepare and 45 mins to cook, 5 hrs 00 mins to cool
  • 323 calories / serving

Ingredients

  • 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

  • Energy

    1340kj
    323kcal
    16%
  • Fat

    29g 41%
  • Saturates

    17g 84%
  • Sugars

    2g 2%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 6.6g Protein 10g Fibre 1.3g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, top with fresh raspberries and some mint leaves for garnish, if liked.

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