Lemon cheesecake is a staple in our home, probably because it’s what I was brought up on. My mum and I had both planned to bake a lemon cheesecake this weekend, but a trip out with CM to Hendrewennol on Saturday meant I decided to combine raspberries into the recipe.
I’ll be honest, I’m not sure which I prefer. The raspberries are a great addition, but something tells me where family recipes and comfort foods are involved, you shouldn’t mess.
Using low fat ingredients also made a different bake, not as structured, but still as yummy.
- 200g digestive biscuits, crushed
- 75g butter, melted
- 2tsps ground ginger
- 600g soft cheese
- 250g golden caster sugar
- Zest of 2 lemons, juice of 1
- 50g plain flour
- 3 large eggs
- 200g raspberries
- Icing sugar to decorate
- Heat oven to 140 degrees celsius, line 20cm tin with greaseproof paper
- Combine crushed biscuit, ginger and melted butter, create an even later in the tin with the mixture
- Bake the base layer for 10 minutes and leave to cool.
- In a mixing bowl, gently whisk soft cheese and sugar. Add the lemon juice and zest and combine.
- Add the flour and mix, add the eggs and yoghurt. Once combined, fold in 2/3 of the raspberries, crushing them slightly.
- Tip the mixture on top of the biscuit base.
- Bake for 15mins at 140 degrees celsius, and reduce to 90 degrees for a further 45mins.
- Leave to cool for 2 hours in the oven, and then cool to room temperature.
- Chill in the refrigerator overnight, or for 8 hours.
- Remove from tin, scatter remaining raspberries and sprinkle liberally with icing sugar.