Lemon and Raspberry Cheesecake


Biscuit Base:

300g digestive biscuits

150g unsalted butter, melted

Cheesecake Filling:

600g of cream cheese

100g icing sugar

300ml double cream

Juice of 2 lemons

300g fresh raspberries


150ml double cream

2 tbsp icing sugar

More fresh raspberries

Lemon zest

Freeze dried raspberries


Biscuit base:

  • Blitz the biscuits into fine crumbs using a food processor.
  • Add the melted butter and mix together well.
  • Press the mix into a 20cm springform tin and leave to one side.

Cheesecake filling:

  • Add the cream cheese and icing sugar to a big bowl and whisk until smooth.
  • Add in the cream and whisk until it starts thickening.
  • Add in the lemon juice and continue whisking until it is very thick.
  • Add in the 300g of raspberries and fold into the mix, smooshing the raspberries against the sides of the bowl as you work.
  • Spread the mix over the biscuit base and refrigerate overnight.


  • Whisk together the 150ml of cream and 2 tbsp icing sugar and pipe little swirls of cream around the edge of the cheesecake.
  • Top the swirls with a fresh raspberry on each.
  • Sprinkle the cheesecake with lemon zest and freeze dried raspberries.
  • Serve and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: