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Lemon and Raspberry Cheesecake

By Chelsea Sugar
Lemon and Raspberry Cheesecake
12 servings
  • 17 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 1 hrs 15 mins
  • Serves
    12
Ingredients

    200g plain, sweet biscuits
    80g butter, melted
    1/3 cup of chocolate chips
    500g cream cheese (full fat)
    160g Chelsea Caster Sugar
    3 eggs
    250ml sour cream
    Zest and juice of 1 small lemon (or half a large)
    230g raspberries (fresh or frozen)
    Extra raspberries for decoration

Method

    If using frozen raspberries, spread out on a paper towel lined tray to defrost. Grease a 20cm springform tin, preheat oven to 160˚C

    Finely crush biscuits in a food processor, mix in melted butter and chocolate chips until combined. Press mixture evenly into the base of the tin, leave to chill in the fridge.

    In a large bowl beat the cream cheese until smooth, add Chelsea Caster Sugar and beat further. Gradually beat in the eggs, adding one at a time until just mixed.

    Add sour cream, lemon zest and juice, beat gently until just combined. Fold in the raspberries, taking care not to break them up. Pour mixture over base, ensure top is smooth.

    Place on a baking sheet and bake for 1¼ hours until set but there is still a wobble in the centre, remove and run a knife around the sides. Leave in the tin to cool before refrigerating (best left overnight).

    Remove from refrigerator 45 minutes before serving. Carefully release from tin and transfer to a serving plate. Decorate with extra berries on top just before serving.

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Reviews

Average Rating
517
(17 reviews)


Yummm I added some white chocolate dots with the berries

I tried this recipe using my own fresh raspberries. It took a week to devour. This baked cheesecake ticked all the boxes from the chocolate bits in the base to the creamy texture filling. I will definitely be using this recipe again and again.

I tried this recipe using my own fresh raspberries. It took a week to devour. This baked cheesecake ticked all the boxes from the chocolate bits in the base to the creamy texture filling. I will definitely be using this recipe again and again.

do you have to add eggs


CHELSEA SUGAR: Hi there, yes eggs are a key ingredient in this recipe.

Brilliant recipe

Delicious baked cheesecake, with such simple steps and minimal ingredients. The amount of the sugar was perfect... not too sweet and it was really complimented by the bitter chocolate in the base. Our kids are usually not a big fan of cheesecakes buts they liked this one.

An absolute favourite! I love it, my students love it!

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This is a great recipe, I made it for my daughter's birthday and it was a hit! So easy to make and delicious.

I was wondering if I was to do a gluten free version if I could use 200g of gluten free biscuits instead?
Chelsea Sugar:
You can substitute the biscuits for gluten free alternatives.

Great cheesecake!

Family fav except I replaced the raspberries with blueberries.

The cheesecake was yummy. Did not add the chocolate

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I didn't use the chocolate chips as I prefered a sour/fresh flavour. A real hit! And super easy to make!

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First time I have ever made a cheese cake and it was a huge success! Will definitely make again.

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Tried and true recipe I've made many times over - always a huge hit.

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Really scrumpious

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My fav cheesecake! Cant beat berries and lemon.

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I think I might try this recipe and replace the raspberries with cherries......!!

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