Raspberry lemon cheesecake Recipe

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serves:

8

Skill:

medium

Prep:

30 min

Cooking:

2 hr
(chilling time)

Nutrition per portion

RDA
Calories 660 kCal 33%
Fat 45g 64%
  -  Saturates 28g 140%

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.

Ingredients

  • For the base
  • :
  • 250g (8oz) ratafia biscuits
  • 75g (2┬Żoz) 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

Method

  • 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.

  • To make the topping: Put the gelatine into a bowl with 5 tablespoons water and leave for 5 mins, to soften.

  • Put the mascarpone into a clean food processor, add the condensed milk and lemon zest and blend until smooth.

  • 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.

  • 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.

  • To serve: Arrange raspberries over the cheesecake and dust with icing sugar.

More Recipe Ideas

Top Tip

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