Need a quick dessert recipe? (Involving cheese of course) Sort your pudding problems with this lemon and raspberry cheesecake tutorial.
Whether you’ve got dinner party plans and want the perfect pudding to quickly prepare, or you fancy gorging on a mouth watering dessert all by yourself (we don’t judge!) We’ve come up with a really quick and easy baked lemon and raspberry cheesecake recipe that will satisfy even the sweetest of teeth. And what’s more, we’ve even created a video tutorial that you can follow as you go. So enjoy, and be sure to let use know how you get on.
What you’ll need:
- 250g digestive biscuits
- 500g cream cheese
- 150g melted butter
- The juice and zest of two lemons
- 3 eggs
- 1 punnet of raspberries
- 150g white sugar
Before you begin:
- Always wash your hands and clean any surfaces you will be using.
- Be sure to preheat your oven to 160°C or 140°C if your oven is fan-assisted.
- Grease a 6 cm deep by 20cm round springform pan with a little margarine or butter.
Simply follow our lovely tutorial below!