Name: Baked Raspberry And Lemon Cheesecake
Cook time: 1 h
Yield: 10-12
Ingredients: 125g butter, melted (take it to a nut brown if you can), plus extra for the cake tin; 300g digestive biscuits; 175g golden caster sugar; 600g full-fat soft cheese (if two tubs add up to a little less, that’s fine); 3 eggs; 150ml natural yogurt; 1tsp vanilla extract; Zest 1 unwaxed lemon, plus 1tbsp juice; 1tbsp plain flour; 200g raspberries (fresh or defrosted if frozen) or any other berry or currant; 1tsp cornflour

VMG Recipes