Raspberry Lemon Cheesecake

by

Fresco

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

8

Total Time

1hrs 30mins

Calories

637

recipe-image
    Ingredients

  • Salted butter icon
    Salted butter50 g
  • Cookie crumbs icon
    Cookie crumbs300 g
  • Honey icon
    Honey15 ml
  • Cream cheese icon
    Cream cheese750 g
  • Granulated sugar icon
    Granulated sugar300 g
  • All purpose flour icon
    All purpose flour15 g
  • Vanilla extract icon
    Vanilla extract10 ml
  • Lemon icon
    Lemon2zest of
  • Egg icon
    Egg4
  • Raspberries icon
    Raspberries150 g
  • Water icon
    Wateras neededboiling
  • Blueberries icon
    Blueberriesas 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 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, 149°C
  • 20. Leave the cheesecake in the oven until cool
  • 21. Chill in the springform pan in fridge
  • 22. Garnish with blueberries

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2022 Fresco