* Digestive biscuits 175g
* 75g butter
* 600g whole milk cheese
* Finely zest of 1 lemon, grated unwaxed
* 6tbsp lemon juice
* 200g caster sugar
* 100g crème fraîche
* 2 large eggs, lightly beaten
* 25tsp vanilla extract
* 300g pack of frozen raspberries, thawed
1st Preheat the oven to 180 º C/350 º F / Gas 4th Grease and line the inside of the base of a 23cm cake tin loosebottomed. Crush the biscuits by putting in a freezer bag with a rolling pin to give then transfer to a large bowl. Heat the butter until melted, pour into the bowl and stir. Press the biscuit mixture evenly into the base of the tin, and bake for 10 minutes.
2nd Meanwhile, put the cheese, lemon peel and juice, 175g icing sugar and crème fraîche in a large, clean bowl and beat until well blended.
3rd Gradually beat in the eggs and vanilla extract, then pour over the biscuit base and bake for about min 40th Do not worry if the cheesecake is still shaky in the middle after that time – it will be fixed until it cools.
4th Apart from the half of the remaining fruit puree raspberries with the remaining sugar in a mixer. Mix with the whole raspberries, pour over the cheesecake and serve immediately.
Nutrition information per serving
* 475 Calories (kcal)
* Fat 41.0g
* Saturated fatty acids 26.0g
* Sugars 29.0g
This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.