How To Make Baked Raspberry & Lemon Cheesecake
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 200g digestive biscuits
- 80g butter, melted
- 300g cream cheese
- 100g caster sugar
- 2 eggs
- Zest of 1 lemon
- 150g fresh raspberries
Instructions
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Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
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Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press the mixture evenly into the bottom of the cake pan to form the crust.
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In a large bowl, beat the cream cheese and caster sugar until smooth. Add the eggs one at a time, mixing well after each addition.
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Stir in the lemon zest and gently fold in the fresh raspberries.
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Pour the cream cheese mixture over the crust and spread it evenly.
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Bake in the preheated oven for 40 minutes or until the cheesecake is set and slightly golden on top.
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Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
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Serve chilled and garnish with fresh raspberries.
Nutrition
- Calories : 420kcal
- Total Fat : 25g
- Saturated Fat : 14g
- Cholesterol : 150mg
- Sodium : 300mg
- Total Carbohydrates : 42g
- Dietary Fiber : 2g
- Sugar : 28g
- Protein : 6g
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