This rich and creamy zesty baked cheesecake is perfect for any and every occasion!
And as today is my birthday (and the last one of my forties) I think that totally counts as a special occasion!
As it happens, I first made this delicious baked cheesecake for my friend’s 50th birthday lunch. I wanted to make a birthday cake because everyone knows that a birthday lunch without a cake is just a meeting.
The only hitch is, cake decorating is really not my forte so I decided to play to my strengths and make a cheesecake because a) it needs no decorating and b) doesn’t everyone love a cheesecake? Although my cheesecake repertoire is both delicious and extensive, I wanted to make something new because you know, food blog lyf!
As much as I love the convenience of a no bake cheesecake (especially in summer when it’s too hot to turn the oven on,) baked cheesecakes are my fave! This one is super easy although it does take some time to cool (including in the oven) so best to make it when you have some time on your hands. Don’t let that put you off though because this beauty is worth waiting for!
As it was a special occasion and I didn’t fancy a food fail, I road tested this cheesecake at home first. “I hope you don’t mind having to taste test this cheesecake” I said to David. I was just being polite because who in their right mind would object to taste testing a cheesecake (and that’s a rhetorical question by the way!)
The cheesecake was a resounding success with the zest of the lemon and the tartness of the berries really cutting through the rich, creaminess of the cheesecake and that deliciously thick, biscuity base.
When I was a kid, cheesecake bases were my favourite and I used to eat all the cheesecake topping first and save the biscuity base, the best bit (at least in my opinion,) until last! In this bake, the base really balances out the lemony, berry richness of the cheesecake filling.
Depending on when you make this, raspberries can be positively gold plated, so don’t be afraid to use frozen berries for the cheesecake filling (they actually “bleed” a little better,) and splash out on some fresh ones for the top!
Although this is just the ticket for a celebration or a dinner party dessert, it’s a great all occasion cake because let’s face it every day is a reason to celebrate!
What’s your favourite part of the cheesecake? If you were invited to a birthday lunch, what would you take?
Ingredients
300g granita or digestive biscuits
100g butter
600g cream cheese, at room temperature
250g caster sugar
150g yoghurt
3 eggs
2 lemons, zest and juice
50g plain flour, plus 1 tablespoon extra
200g raspberries
icing sugar, to decorate
How to – Traditional
- Lightly grease a 20cm springform tin and line the base with baking paper. Preheat oven to 120C.
- Use a food processor to crush the biscuits into crumbs. Melt the butter, add the biscuit crumbs and mix together. The mixture should have the consistency of damp sand. Tip the mixture into the springform tin. Press the biscuit butter mixture into the base of the tin. Use your hands or a spoon to do this. Place in the fridge for at least 10 minutes to chill.
- Beat cream cheese and sugar in a large bowl until smooth. Then beat in the yoghurt and add the eggs one at a time.
- Beat in the lemon zest and juice and 50g flour.
- Toss 2/3 of the raspberries in 1 tablespoon of flour and stir the berries through the cheesecake batter, squashing them ever so slightly so the colour starts to bleed.
- Pour cream cheese mixture over base. Place springform tin on a baking tray, place in oven and bake for about 1 hour 15 minutes.
- Turn the oven off and allow the cheesecake to cool in the oven for about 1 hour with the door CLOSED.
- Cool for a further hour leaving the oven door slightly ajar.
- Allow the cheesecake to cool for an hour at room temperature before chilling in the fridge overnight.
How to – Thermomix
- Lightly grease a 20cm springform tin and line the base with baking paper. Preheat oven to 120C.
- Melt butter for 3 minutes at 60C on speed 2.
- Add the biscuits to the butter mixture and blitz for 5 seconds on speed 9. Scrape down sides and base of bowl and then blitz again for a further 5 seconds on speed 9. The mixture should have the consistency of damp sand. Tip the mixture into the springform tin. Press the biscuit butter mixture into the base of the tin. Use your hands or a spoon to do this. Place in the fridge for at least 10 minutes to chill.
- Add cream cheese and sugar to TM bowl and mix for 10 seconds on speed 4.
- Add the yoghurt and mix for a further 10 seconds on speed 4.
- With the blades running on speed 4, add the eggs one at a time through the hole in the lid. This should take about 20 seconds.
- Add lemon zest and juice and 50g flour and mix for 10 seconds on speed 5.
- Toss 2/3 of the raspberries in 1 tablespoon of flour and using the spatula, stir the berries through the cheesecake batter, squashing them ever so slightly so the colour starts to bleed.
- Pour cream cheese mixture over base. Place springform tin on a baking tray, place in oven and bake for about 1 hour 15 minutes.
- Turn the oven off and allow the cheesecake to cool in the oven for about 1 hour with the door CLOSED.
- Cool for a further hour leaving the oven door slightly ajar.
- Allow the cheesecake to cool for an hour at room temperature before chilling in the fridge overnight.
