Raspberry Lemon Cheesecake
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- Total Time
- 1hr 30mins
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- Serves
- 8
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- 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 updated Feb 28, 2022
Ingredients
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- Salted butter
- 50 g
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- Cookie crumbs
- 300 g
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- Honey
- 15 ml
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- Cream cheese
- 750 g
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- Granulated sugar
- 300 g
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- All purpose flour
- 15 g
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- Vanilla extract
- 10 ml
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- Lemon
- 2
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- Egg
- 4
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- Raspberries
- 150 g
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- Water
- as needed
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- Blueberries
- as needed
Tools
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Stand mixer
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Oven
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Parchment paper
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Plastic wrap
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Panasonic 2-in-1 Microwave Oven
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Small bowl
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Large mixing bowl
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Springform pan - 10 x 2.5"
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Large roasting dish
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Step preview
- Pre-heat oven - 149°C
- Grease a clean springform pan
- Line with parchment paper
- Add salted butter to a clean small bowl
- Heat until melted - Power Level 4
- Add cookie crumbs and honey to a clean large mixing bowl
- Mix in melted butter until combined
- Press base into springform pan and flatten by hand
- Wrap with plastic wrap
- Chill in fridge until needed
- Add cream cheese, granulated sugar, all purpose flour, vanilla extract, lemon and egg to a clean large mixing bowl
- Beat until smooth
- Remove plastic wrap from the springform pan
- Pour cheese mixture into springform pan
- Add raspberries to a clean small bowl and mash lightly
- Stir fruit into the cheese mixture
- Place the springform pan in a large roasting dish
- Add water to the large roasting dish
- Bake until just set - 1 hr, 149°C
- Leave the cheesecake in the oven until cool
- Chill in the springform pan in fridge
- Garnish with blueberries