Raspberry lemon cheesecake recipe

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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.

(Image credit: TI Media Limited)
Serves8
SkillMedium
Preparation Time30 mins
Cooking Time2 hours (chilling time)
Total Time2 hours 30 mins
Nutrition Per PortionRDA
Calories660 Kcal33%
Fat45 g64%
Saturated Fat28 g140%

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 (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

WEIGHT CONVERTER

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to
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20cm (8in) deep, spring-form cake tin, base-lined with baking parchment

Method

  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.
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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