Gourmet raspberry and lemon cheesecake

If you’re looking for a gourmet dessert that will blow your guests away with its delicious creamy texture and rich flavour, go no further than this absolutely delicious baked cheesecake.  Not only does it taste incredible, it’s actually surprisingly simple to make. In just a few easy steps you can enjoy this tasty dessert treat without all the fuss. The zesty lemon and refreshing raspberry won’t be too sickly sweet and you just can’t go past that magical cheesecake texture on top of the crumbly biscuit base. Yum!

Ingredients

• 200g digestive biscuit
• 75g butter, melted
• 600g full-fat soft cheese
• 250g golden caster sugar
• 150g tub natural yogurt
• 3 medium eggs
• finely grated zest 2 lemons, juice of 1
• 50g plain flour
• 200g raspberry
• icing sugar, to decorate

Method

1. Heat oven to 120C. Grease and line base of 20cm round springform tin with baking paper. Add biscuits to bowl of food processor. Process until completely crushed. Add to into mixing bowl with melted butter. Mix well to combine. Layer biscuits into base of cake tin. Push to mould into base. Chill in refrigerator until needed.
2. In separate bowl, beat soft cheese and sugar together with electric mixer. Beat in yoghurt and eggs, one at a time. Beat in lemon zest, lemon juice and flour. Fold through two thirds of raspberries crushing them slightly so they bleed into the mix.
3. Spoon mixture onto biscuit base. Smooth over top with spatula. Bake for 45-60 minutes. Turn off oven, leave cake inside for another hour. Remove and cool at room temperature. Chill overnight. Remove from tin, scatter with remaining raspberries. Dust with icing sugar. Serve.