Lemon cheesecake with raspberries recipe

Name: Lemon cheesecake with raspberries
Yield: Serves 12
Ingredients: 15g softened butter, for greasing; 750g soft cheese; 6 large eggs; 100ml double cream; finely grated zest 2 lemons; 5tbsp, plus 2 tsp sweetener; 225g fresh raspberries, to serve

Created by The Tesco Recipes team

This delicate dessert topped with raspberries and mint misses out the traditional biscuit base and crust, and swaps sugar for sweetener to make a lower-sugar version of a lemon cheesecake.

See method

Serves 12
Takes 55 mins plus 4-5 hours chilling
323 calories / serving

Vegetarian

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
15g softened butter, for greasing
£1.85
£7.40/kg
Tesco Large Free Range Eggs 6 Pack
6 large eggs
£2.10
£0.35/each
Creamfields Double Cream 300Ml
Aldi Price Match
100ml double cream
£1.29
£4.30/litre
Tesco Lemons Each
finely grated zest 2 lemons
£0.37
£0.37/each
Tesco Low Calorie Sucralose-Based Sweetener 75G
5tbsp, plus 2 tsp sweetener
£1.10
£14.67/kg
Rosedene Farms Raspberries 125G
Aldi Price Match
225g fresh raspberries, to serve
£1.49
£11.92/kg

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 23cm spring clip cake tin with butter on the base and all around the sides.
Put the cheese, eggs, cream, lemon zest and 5 tbsp of the sweetener in a food processor and blend on the pulse setting until just combined. Pour all the cheese mixture slowly into the prepared cake tin and put on a baking tray. Bake in the centre of the oven for 15 minutes.
Reduce the oven temperature to gas 3, 160°C, fan 140°C and cook for a further 25-30 minutes or until the cheesecake is just set – it should still have a bit of a wobble. If the cheesecake does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil.
When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool for 2-3 hours. This should prevent the surface from cracking although the surface may wrinkle a little. Transfer to the fridge and chill for at least 2 hours before removing from the tin. Slide a knife around the edge of the cheesecake, and release gently from the tin. Slide carefully off the tin base onto a serving plate.
To serve, top with fresh raspberries and some mint leaves for garnish, if liked.