Lemon & Raspberry Cheesecake

Ingredients

• 220 g Digestive Biscuits (crushed fine; can substitute graham crackers or vanilla wafers)
• 83 g Unsalted Butter (melted, slightly cooled before mixing with crumbs)
• 225 g Frozen Raspberries (can use fresh raspberries if in season)
• 300 ml Water (plain tap water)
• 100 g Caster Sugar (fine sugar for smooth coulis)
• 600 g Cream Cheese (softened to room temperature)
• 250 g Caster Sugar (for the cheesecake filling)
• 150 g Plain Natural Yogurt (full‑fat preferred for richness)
• 3 Eggs (large, at room temperature)
• 2 tsp Lemon Juice (freshly squeezed)
• 2 lemons Lemon Zest (fine zest of two lemons)
• 50 g Plain Flour (all‑purpose flour, adds slight structure)
• 10 g Butter (for greasing) (softened, to grease springform pan edges)

Instructions

1. Prepare the Crust

   Place the digestive biscuits in a zip‑lock bag and crush them into fine crumbs, leaving a few small lumps. Melt the butter, then combine the butter with the biscuit crumbs, mixing until evenly moistened.

   Time: PT10M

2. Press and Bake the Crust

   Grease the bottom and sides of the 8.5‑inch springform pan with a thin layer of butter. Press the crumb mixture firmly into the base, creating an even layer. Bake in a pre‑heated oven at 180°C (fan 160°C) for 6–7 minutes until set, then remove and let cool completely, then refrigerate to firm the butter.

   Time: PT7M

   Temperature: 180°C

3. Make Raspberry Coulis

   In a saucepan combine water and caster sugar; heat over medium until the sugar dissolves. Add the frozen raspberries, stir, and bring to a gentle boil. Simmer, stirring occasionally, for about 30 minutes until the berries break down and the mixture thickens. Pass through a fine mesh strainer to remove seeds, then set aside to cool.

   Time: PT35M

   Temperature: Medium heat

4. Prepare Cheesecake Filling

   In a clean mixing bowl, combine the softened cream cheese and 250 g caster sugar; mix until smooth. Add the yogurt and blend briefly. Incorporate the eggs one at a time, mixing gently after each addition. Stir in the lemon juice, lemon zest, and flour until just combined—avoid over‑mixing to keep air out.

   Time: PT10M

5. Assemble the Cheesecake

   Grease the sides of the springform pan (the bottom is already crusted). Pour half of the cheesecake batter over the cooled crust, spreading evenly. Drop spoonfuls of the cooled raspberry coulis over the batter and use a knife or skewer to swirl gently. Pour the remaining batter on top, then add a few more dollops of coulis and swirl again for a marbled effect.

   Time: PT8M

6. Bake the Cheesecake

   Place the assembled cheesecake in the oven set to 120°C (250°F). Bake for 45 minutes until the center is just set with a slight wobble. Turn off the oven, leave the door slightly ajar, and let the cheesecake sit in the turned‑off oven for an additional hour to finish setting gradually.

   Time: PT45M

   Temperature: 120°C

7. Cool and Chill

   After the hour‑in‑the‑oven, run a thin knife around the edge of the cheesecake to release it from the pan. Allow the cake to cool completely at room temperature, then cover tightly with cling film and refrigerate overnight (at least 8 hours) before unmolding and serving.

   Time: PT1H30M

8. Serve

   Remove the springform ring, slice the cheesecake with a clean, warm knife, and serve chilled. Enjoy the bright lemon flavor paired with the sweet‑tart raspberry swirl.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

8 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g