Raspberry lemon cheesecake

(3 ratings)

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Raspberry cheesecake
Raspberry cheesecake
  • Serves: 8

  • Prep time:

  • Cooking time:

    (chilling time)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This raspberry and lemon cheesecake makes a great summertime treat. Easy to make, you just chill for a couple of hours before serving. Perfect for summer garden parties.


For the base:
  • 250g (8oz) ratafia biscuits
  • 75g (2½oz) butter, melted
For the topping:
  • 4 sheets leaf gelatine
  • 500g (1lb) mascarpone cheese
  • 397g can condensed milk
  • Finely grated zest and juice of 2 lemons
  • 250g (8oz) raspberries
  • Icing sugar, for dusting
  • 20cm (8in) deep, spring-form cake tin, base-lined with baking parchment

You could crush half the raspberries with the icing sugar using a fork, and spoon over the cheesecake.


  1. Put the ratafia biscuits into a food processor and blend to crush. Pour in the butter and blend again, to combine. Tip into the prepared cake tin and press down to make a smooth base, then chill.
  2. To make the topping: Put the gelatine into a bowl with 5 tablespoons water and leave for 5 mins, to soften.
  3. Put the mascarpone into a clean food processor, add the condensed milk and lemon zest and blend until smooth.
  4. Put the lemon juice into a small jug, sitting in a pan of simmering water. Squeeze out the gelatine and add it to the lemon juice. Stir until it dissolves. Cool for a few mins.
  5. Turn the food processor on at a low speed, pour in the gelatine and lemon juice and continue blending until combined. Pour the filling over the biscuit base and smooth the top. Chill for a couple of hours.
  6. To serve: Arrange raspberries over the cheesecake and dust with icing sugar.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 660(kcal)
  • Fat 45.0g
  • Saturates 28.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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