Raspberry Lemon Cheesecake
Serves
8
Total Time
1hrs 30mins
Calories
637
- Salted butter
50 g (about 3 ½ tablespoons)
- Cookie crumbs
300 g (about 3 ½ cups)
- Honey
15 ml (about 21 g)
- Cream cheese
750 g (about 3 cups)
- Granulated sugar
300 g (about 1 ½ cups)
- All purpose flour
15 g (about 1 ⅞ tablespoons)
- Vanilla extract
10 ml (about 2 teaspoons)
- Lemon
2 (about 116 g)zest of
- Egg
4 (about 200 g)
- Raspberries
150 g (about 1 cup)
- Water
as neededboiling
- Blueberries
as needed
INGREDIENTS
- 1. Pre-heat oven - 149°C
- 2. Grease a clean springform pan
- 3. Line with parchment paper
- 4. Add salted butter to a clean small bowl
- 5. Heat until melted - Power Level 4
- 6. Add cookie crumbs and honey to a clean large mixing bowl
- 7. Mix in melted butter until combined
- 8. Press base into springform pan and flatten by hand
- 9. Wrap with plastic wrap
- 10. Chill in fridge
- 11. Add cream cheese, granulated sugar, all purpose flour, vanilla extract, lemon and egg to a clean large mixing bowl
- 12. Beat until smooth
- 13. Remove plastic wrap from the springform pan
- 14. Pour cheese mixture into springform pan
- 15. Add raspberries to a clean small bowl
- 16. Mash lightly
- 17. Stir fruit into the cheese mixture
- 18. Place the springform pan in a large roasting dish
- 19. Add water to the large roasting dish
- 20. Bake until just set - 1 hr, 149°C
- 21. Leave the cheesecake in the oven until cool
- 22. Chill in the springform pan in fridge
- 23. Garnish with blueberries
METHOD
Make this recipe in the Drop Recipes App
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