We do try to watch our weight and do believe truly you are what you eat, so we only really have a sweet treat once a week unless its a special occasion. Paulie and I have a favourite saying regrding all food really ‘if it isnt worth the calories we are not going to eat it.’ Our sweet treats range from Paulie bringing home Macaroons from Borough Market in London, a dessert when we are out for lunch somewhere nice or in the case of the weekend just gone, we make something ourselves like this cheesecake (yes you heard correctly I do actually help on occasions). Paulie loves anything sweet and my sweet tooth is slightly less with the exception of salted caramel! So instead of making Paulies much loved NY Cheesecake we compromised by adding the zingy tangy lemon and fresh tart raspberries to balance out the rich cream cheese which suits my palate perfectly. The other great thing about this recipe is you can also freeze down anything that is left over which was only half by the time we had finished so thats another 2 slices each or back up dessert if we have guests … Bonus!
Ingredients
- 1 small half pack digestive biscuits
- 80g melted butter
- 600g full-fat soft cheese
- 250g golden caster sugar
- 150g tub natural yogurt
- 3 medium egg
- finely grated zest 2 lemons and juice of 1 lemon
- 50g plain flour
- 200g raspberry (we had some frozen raspberries)
Method
1. Heat oven to 120C/100C fan/gas and grease the base of a 20cm round springform tin. Crush the biscuits in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
2. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature or in our case the fridge as I didnt have the patience to wait. To serve, remove from tin, scatter with remaining raspberries.
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