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Raspberry lemon cheesecake
Are you still looking for a simple yet delicious treat? We have the perfect recipe for you! Who doesn’t love a delightful piece of cheesecake? This raspberry lemon cheesecake is a real treat. Made with summery Beekers Berries raspberries, the sweet raspberries perfectly complement the fresh taste of lemon and the creamy cheesecake, and the crumbly Bastogne cookies complete the whole dish!
Ingredients & supplies
For 8 servings | 45 minutes preparation time + 60 minutes baking time + 3 hours cooling time
Ingredients
- 250 g Beekers Berries raspberries
- 100 g unsalted butter
- 1 pack Bastogne original cookies (260 g)
- 150 g white caster sugar
- 50 g granulated sugar
- 600 g cream cheese
- 3 large eggs
- 125 g sour cream
- 1 lemon
- 1 vanilla pod
Supplies
- 1 springform pan (20/24 cm)
- 1 food processor
- 1 sieve
Preparation
- Preheat the oven to 150 degrees and line the springform pan with baking paper.
- Meanwhile, grind the Bastogne cookies in the food processor and melt the butter in a saucepan over low heat.
- Add the melted butter to the cookie crumbs and mix well. Spread the cookie mixture over the bottom of the springform pan and press firmly with a spoon.
- Bake the base in the oven for about 10 minutes and then let it cool completely.
- Put the raspberries together with the granulated sugar in a saucepan and heat for 5 minutes over low heat until it becomes a nice, thick sauce.
- Take a sieve and a bowl and pour the sauce into the sieve. Let it stand to cool and allow the sauce to drip through the sieve into the bowl.
- Meanwhile, beat the cream cheese with the white caster sugar and mix in the sour cream and eggs while stirring.
- Cut the vanilla pod open and scrape out the seeds with a knife. Add this to the cream cheese mixture.
- Wash the lemon, grate the peel, and squeeze it.
- Add 2/3 of the juice and all the zest to the mixture.
- Spread half of the mixture over the base and then drizzle 2/3 of the raspberry sauce over the raspberry cheesecake. You can be as artistic as you want!
- Add the rest of the cream cheese mixture and drizzle the remaining sauce on top. You can use a skewer to create a beautiful marbled effect!
- Bake the cheesecake for about 50 minutes until golden brown and set in the oven.
- Then put the raspberry cheesecake in the refrigerator for at least 3 hours to set.
And… serve! Enjoy,
Have you made the raspberry cheesecake? Share your photo on social media and tag us @beekersberries!
Nutritional value per serving
Calories: 645 kcal | Protein: 8 g | Carbohydrates: 51 g | Sugars: 39 g | Fat: 39 g
Our raspberries
The deliciously sweet taste of the raspberry forms a wonderful contrast with the tart lemon. The creamy flavour of the cheesecake perfects the whole dish, resulting in a delightful treat, ideal for sharing with friends and family. The raspberry cheesecake is made with delicious Beekers Berries raspberries. Our raspberries are grown with passion and great love every day, so you can enjoy them to the fullest.
