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    Raspberry-Lemon Bliss Cheesecake

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    Pixicook editorial team

    Indulge in the exquisite harmony of tart raspberries and zesty lemon with this sumptuous baked cheesecake, perfect for elevating any dinner party to a memorable gourmet experience.

    Ingredients for Raspberry-Lemon Bliss Cheesecake

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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Digestive Biscuits

    0 oz

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    Unsalted Butter

    0 oz

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    Full-Fat Soft Cheese

    0 oz

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    Golden Caster Sugar

    0 oz

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    Natural Yogurt

    0 oz

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    Medium Eggs

    each

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    Lemons

    each

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    Plain Flour

    0 oz

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    Raspberries

    0 oz

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    Icing Sugar

    to taste

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    How to Make Raspberry-Lemon Bliss Cheesecake

    1. Prep Base

    Preheat your oven to 120°C (100°C fan/gas mark ½) and line the base of a 20cm round springform tin with greaseproof paper. Take the crushed digestive biscuits and blend thoroughly with the melted butter. Press this mixture into an even layer in the base of the prepared tin. Place in the refrigerator to set.

    2. Combine Cheese and Sugar

    In a large mixing bowl, use an electric whisk to beat the soft cheese with the golden caster sugar until smooth.

    3. Add Yogurt and Eggs

    Gradually beat in the natural yogurt, then incorporate the eggs one at a time, ensuring each is well blended before adding the next.

    4. Infuse with Lemon

    Stir in the lemon zest and juice, then sift in the flour, mixing to create a uniform batter.

    5. Raspberry Ripple

    Gently fold in two-thirds of the raspberries, lightly crushing them to allow their juices to swirl into the batter. Pour this fragrant mixture over the chilled biscuit base, smoothing the surface with a spatula.

    6. Bake and Set

    Place the cheesecake in the oven and bake for 45 minutes to an hour. Once the time is up, turn off the oven but leave the cheesecake inside for another hour to set gradually. Afterward, allow it to cool to room temperature.

    7. Chill

    For the best texture and flavor, refrigerate the cheesecake overnight.

    8. Finishing Touches

    When ready to serve, release the cheesecake from the springform tin, adorn with the remaining raspberries, and generously dust with icing sugar for an elegant finish.

    Pitfalls and tips

    Quality of Ingredients

    Use full-fat cream cheese, fresh raspberries, and organic lemons for the best natural flavors.

    Baking in a Water Bath

    Bake the cheesecake in a water bath, wrapping the pan in foil to prevent water seepage and minimize cracks.

    Cooling

    Allow the cheesecake to cool gradually in the oven with the door slightly ajar to avoid cracking.

    Zest Technique

    Grate only the yellow part of the lemon skin and use a microplane for the finest zest to evenly distribute flavor.

    Don't Overmix

    Mix just until the eggs are incorporated to avoid overmixing which can cause air incorporation and cracking.


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