A digestive biscuit base is topped with a creamy lemon cheese mixture and dotted with raspberries in this delicious recipe. Serve it warm, or cooled with a glug of thick cream.
- 200g digestive biscuits, crushed into fine crumbs
- 75g butter
- 600g soft cheese
- 250g golden caster sugar
- 150g natural yoghurt
- 3 eggs
- Zest of 2 lemons, juice of 1 lemon
- 50g plain flour
- 200g raspberries
Preheat the oven to 100C. Line the base of a 20cm tin - springform ideally - with greaseproof. Melt the butter, mix with the biscuit crumbs, then press into the tin as firmly as you can. Chill while you make the topping.
Beat soft cheese and sugar with an electric whisk until pale and fluffy, beat in the yoghurt, then beat in the eggs one at a time. Beat in lemon juice, zest and flour until smooth. Fold in 2/3 of the raspberries, dollop on top of the base, smooth the top and then bake for 45 minutes.
Turn the oven off and let the cheesecake cool in the oven. To serve, scatter with the rest of the raspberries.