Raspberry Lemon Cheesecake
Serves
8
Total Time
1hrs 30mins
Calories
642
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!
- Salted butter50 g
- Cookie crumbs300 g
- Honey15 ml
- Cream cheese750 g
- Granulated sugar300 g
- All purpose flour15 g
- Vanilla extract10 ml
- Lemon2zest of
- Egg4
- Raspberries150 g
- Wateras neededboiling
- Blueberriesas needed
Ingredients
- 1. Pre-heat oven - 300°F / 150°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 until needed
- 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 and mash lightly
- 16. Stir fruit into the cheese mixture
- 17. Place the springform pan in a large roasting dish
- 18. Add water to the large roasting dish
- 19. Bake until just set - 1 hr
- 20. Leave the cheesecake in the oven until cool
- 21. Chill in the springform pan in fridge
- 22. Garnish with blueberries
Method
Make this recipe in the Fresco Recipes App
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