Melanie's Food Adventures

Baked Lemon & Raspberry Cheesecake



Without doubt, this is by far one of my favourite desserts that I have made so far! As soon as I posted my pictures on Social Media there was so much love for it. I don’t think you can go far wrong with:

A. Cheesecake

B. Cheesecake made with Raspberries

C. Cheesecake made with Raspberries and Lemons!

We were heading to my Mum’s last Sunday and I offered to make a dessert. I got my thinking cap on, and with a little help from Mr Food Adventurer, I decided on Baked Raspberry & Lemon Cheesecake from the excellent BBC Good Food website. I thought that raspberries and lemons would make for a great summery dessert.

I’d never made a baked cheesecake before, having always gone for the easy fridge-style option in the past, but thought I’d give it a bash.

It wasn’t until I’d put it into the oven that I started to read the recipe reviews online. Now, initially, I’d gone for the recipe because it had a five star rating, so I felt confident that I’d picked a winner. But now, as I’m reading lots of negative reviews, soggy middles, runny middles, soggy biscuit base…..I started to panic slightly, wondering what on earth I was thinking making a baked cheesecake when I was relatively new to baking. But it was too late to turn back… It was in the oven and I’d posted pictures online, telling the world what I was in the process of baking…… Eeeeeeeep!!

So, off I go Googling “How to save a Baked Cheesecake” and similar phrases, hoping that I could bake this right, first time.  As usual, I panicked for nothing. I fiddled a bit too much with the oven temperature, which resulted in some cracking on top of my cheesecake, but overall, I’m utterly delighted with the result. It has the perfect combination of flavours and is a pretty good looking dish for good measure!


200g Digestive Biscuits

75g Unsalted Butter (melted)

600g Full Fat Philadelphia

250g Golden Caster Sugar

150g Tub of Natural Yoghurt

3 Medium Eggs

2 Lemons (Juice from one and zest finely grated from both)

50g Plain Flour

200g Raspberries

Icing Sugar (To decorate)


1. Heat the oven to 150c / 130c Fan / Gas Mark 1 and line the base of a 20cm round springform tin with greaseproof paper. Crush your biscuits by either popping them into a food bag & bashing them with a rolling pin or use a food processor. Tip the biscuits into a bowl and pour the melted butter over the biscuits and combine well. Now tip the mixture into the base of your tin and press down on it until it covers the base evenly. Now place the tin into your fridge to chill.

2. Using a separate bowl, beat the 600g of Philadelphia and 250g of Golden Caster Sugar using an electric whisk. Then add your tub of a Natural Yoghurt and whisk again. Next whisk in the eggs, one at a time (this allows the eggs to be mixed in thoroughly). Finally, add the lemon zest & juice and your 50g of flour before whisking again. Add 150g of your raspberries into your mixture and slowly fold them in, crushing them slightly as you go before tipping it on top of your biscuit base. Using a palate knife, smooth over the top to create an even finish.

3. Bake for approximately 45 minutes. You want the sides to be coming away from the tin, the outside of the cheesecake to be set and the middle still to have a bit of a jiggle. Don’t worry if it looks too wobbly in the middle. It’s got a couple of stages still to go and your cheesecake will continue to cook once the oven has been turned off.

4. Once you’re happy with how your cheesecake looks, turn off the oven, leaving your cheesecake inside the oven. I left mine for two hours to bring it right down to room temperature. If you think it needs longer, that’s fine, it won’t do it any harm. Once out of the oven place in the fridge overnight.


Take out of the fridge around 15 minutes before serving. Remove the tin, add your remaining raspberries and dust liberally with icing sugar before slicing. Tastes fantastic on it’s own with with some single cream




Baked Lemon & Raspberry Cheesecake



Please do let your cheesecake down to room temperature before putting it into the fridge and keep it in the fridge overnight. The main frustration that I’d read from other reviewers was that it was runny in the middle when they cut into it. If you leave it the recommended time it will turn out just fine. It’s another of those desserts that such you serve it to friends and family it has that wow factor. It’s just looks so pretty with the raspberries running though the cheesecake that you’ll struggle to stop at one slice (or is that just me??).

Melanie, Food Adventurer


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