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Nutrition: per serving

  • kcal611
  • fat38.8g
  • saturates23.4g
  • carbs53.6g
  • sugars37.2g
  • fibre1.4g
  • protein11.3g
  • salt1.2g
    low

Method

  • step 1

    Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.

  • step 2

    In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

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Comments, questions and tips (115)

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Overall rating

A star rating of 4.6 out of 5.102 ratings

Annak363

question

Is there any particular type of soft cheese that should be used (mascarpone/philedelphia etc) ?

joannelynch2028839

question

I’ve just ordered the ingredients for this and only had a choice between low fat and 0 per cent fat natural yogurt . Went for low fat . Will it still work ?

Michie Barton

Delicious cheesecake but cook time is way off! I baked for 2 hours before the middle stopped wobbling, I would’ve said to halve the cheesecake mixture but once finally baked the height of it is fab!

Debbie Tom

Can I use shortbread

suhoha

question

Would amaretti biscuits work with this cheesecake?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We haven't tried this with amaretti but they should work well. Just make sure to use the crunchy variety and not the soft amaretti. We hope this helps. Best wishes, BBC Good Food Team.

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