Raspberry Lemon Cheesecake

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    637
based on 1 ratings

Vanilla, raspberry, and lemon flavored cheesecake with a light and velvety-soft texture. Use your favourite crunchy cookies or graham crackers for the crumb base!

recipe updated Sep 10, 2018

Ingredients

  • Salted butter icon
    Salted butter
    50g
  • Cookie crumbs icon
    Cookie crumbs
    300g
  • Honey icon
    Honey
    21g
  • Cream cheese icon
    Cream cheese
    750g
  • Granulated sugar icon
    Granulated sugar
    300g
  • All purpose flour icon
    All purpose flour
    15g
  • Vanilla extract icon
    Vanilla extract
    10ml
  • Lemon icon
    Lemon
    116g
  • Egg icon
    Egg
    200g
  • Raspberries icon
    Raspberries
    150g
  • Water icon
    Water
    as needed
  • Blueberries icon
    Blueberries
    as needed

Tools

  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Plastic wrap
  • kCook icon Water bath
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Springform pan - 10 x 2.5"
  • kCook icon Large roasting dish
  • kCook icon Small bowl
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat
  2. Grease a springform pan
  3. Line with parchment paper
  4. Wrap with plastic wrap
  5. Get a clean small bowl
  6. Add salted butter
  7. Melt in microwave on low heat
  8. Get a clean large mixing bowl
  9. Add cookie crumbs
  10. Add honey
  11. Mix in butter to base
  12. Press base into springform pan
  13. Chill in fridge
  14. Get a clean large mixing bowl
  15. Add cream cheese
  16. Add granulated sugar
  17. Add all purpose flour
  18. Add vanilla extract
  19. Add zest of lemon
  20. Add egg
  21. Beat until smooth
  22. Pour cheese mixture into springform pan
  23. Get a clean small bowl
  24. Add raspberries
  25. Mash lightly
  26. Stir fruit into springform pan
  27. Place cake on large roasting dish
  28. Add boiling water
  29. Bake for 1h until just set
  30. Leave cake in large roasting dish
  31. Chill cake in fridge
  32. Garnish with blueberries
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