Pink lemonade is made with raspberries and, of course, lemons, making it the perfect flavour combo for a light and summery baked cheesecake. If you can't find lemon shortbread, add the finely grated zest of an extra lemon to crushed, all-butter shortbread biscuits instead. Make this the day before it's needed, or even 2 to 3 days before and keep chilled for the best texture and flavour.
- Preheat the oven to gas 4, 180°C, fan 160°C. Line the base and sides of a 23cm (9in) springform cake tin with nonstick baking paper. Sit the tin on a sturdy baking tray to catch any leaks from the cheesecake base as it cooks
- To make the base, put the shortbread biscuits in a plastic food bag and bash with a rolling pin to make fine crumbs. Tip into a bowl and stir in the sugar and melted butter. Press the mixture evenly over the base of the cake tin and bake for 10 minutes, until slightly golden. Set aside to cool.
- Turn the oven down to gas 3, 170°C, fan 150°C.
- To make the cheesecake, combine the sugar and cornflour in a mixing bowl. Using a wooden spoon, or handheld electric beaters, beat in the cream cheese until well blended. Add the eggs one by one, beating continuously. Add the lemon zest, juice, soured cream and 150g (5oz) of the raspberries. Mix until just smooth and pale pink. Don't worry about breaking all the raspberries down completely, they only need to be roughly crushed.
- Spoon the mixture over the base and bake on the middle shelf of the oven for 1 hour 20 minutes, until the cheesecake is set at the edges, but still wobbles very slightly in the centre when the tin is jiggled.
- Turn the oven off, prop the door open slightly and leave the cheesecake inside for 1 hour.
- Allow to cool completely then chill for at least 4 hours or overnight. Chilling overnight will improve the texture and flavour so is preferable, if there is time. Transfer to a plate or platter and pile the remaining 150g (5oz) of raspberries on top to decorate.
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