Raspberry lemon cheesecake recipe

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serves: 8
Skill: medium
Prep: 30 min
Cooking: 2 hr
(chilling time)

Nutrition per portion

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


    • 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.

    Top tip for making Raspberry lemon cheesecake

    You could crush half theraspberries with the icingsugar using a fork, andspoon over the cheesecake.

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