Style & Then Some

RECIPE: Baked lemon and raspberry cheesecake

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I was looking for a baked lemon cheesecake recipe last weekend, but the ones I found were all too fussy and involved beating eggs and several types of cream. I couldn’t be bothered with all that so I adapted this vanilla flavoured recipe that was much simpler to make. Frankly, I think it’s the best dessert I’ve made since my raw rhubarb cake.

You will need:
14 ginger nut biscuits
50g butter , melted
600g cream cheese
2 tbsp plain flour
175g caster sugar
1 tspn vanilla extract
2 eggs , plus 1 yolk
150ml sour cream
2 lemons
1 punnet of raspberries
1 punnet of strawberries

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1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and put in the fridge to chill.

2. Mix the cream cheese with the sour cream, sugar, flour, vanilla extract, eggs, the yolk, the zest of 2 lemons and the juice of one until light and fluffy. I’d recommend using a whisk and beating the cream cheese with the sour cream first to loosen it up so you don’t get any lumps.

Baked lemon and raspberry cheescake, baked lemon cheesecake, best cheesecake recipe, easiest cheesecake recipe

3. Put a handful of whole raspberries into the base before pouring over the cheese mixture. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

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4. Serve with a dollop of sour cream and some extra raspberries and/or strawberries.

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One comment on “RECIPE: Baked lemon and raspberry cheesecake

  1. Sophie Caldecott
    August 30, 2011

    YUM!

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This entry was posted on August 30, 2011 by in And Then Some and tagged , .
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