Raspberry Lemon Cheesecake

by

Drop

POSTED Wed, 1 January 2020

Serves

8

Total Time

90 MINS

Calories

637

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-image

    INGREDIENTS


  • Salted butter icon
    Salted butter

    50 g (about 3 ½ tbsp)

  • Cookie crumbs icon
    Cookie crumbs

    300 g (about 3 ½ cups)

  • Honey icon
    Honey

    15 ml (about 21 g)

  • Cream cheese icon
    Cream cheese

    750 g (about 3 cups)

  • Granulated sugar icon
    Granulated sugar

    300 g (about 1 ½ cups)

  • Plain flour icon
    Plain flour

    15 g (about 1 ⅞ tbsp)

  • Vanilla extract icon
    Vanilla extract

    10 ml (about 8.8 g)

  • Lemon icon
    Lemon

    2 (about 116 g)zest of

  • Egg icon
    Egg

    4 (about 200 g)

  • Raspberries icon
    Raspberries

    150 g (about 1 cup)

  • Water icon
    Water

    as neededboiling

  • Blueberries icon
    Blueberries

    as needed

    METHOD


  • 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 content of small bowl to base
  • 8. Press base into springform pan
  • 9. Wrap with plastic wrap
  • 10. Chill in fridge
  • 11. Add cream cheese, granulated sugar, plain flour, vanilla extract, lemon and egg to a clean large mixing bowl
  • 12. Beat until smooth
  • 13. Remove cake with plastic wrap
  • 14. Pour cheese mixture into base
  • 15. Add raspberries to a clean small bowl
  • 16. Mash lightly
  • 17. Stir fruit into base
  • 18. Place base on large roasting dish
  • 19. Add water to the large roasting dish
  • 20. Bake until just set - 1 hr, 149°C
  • 21. Leave content of springform pan in water
  • 22. Chill springform pan in fridge
  • 23. Garnish with blueberries

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