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.