Raspberry Lemon Cheesecake

tsbu raspberry lemon cheesecake 530w exposure jpgSpring is here and what is yummier than a simple and delicious cheesecake?

This one is surprisingly refreshing and light. Use whatever frozen fruit you love; raspberries were our pick this week but we think it would would be lovely with any berry, pineapple or mango.

  • Makes: 8-10 serves
  • Time: needs 4 hours to set
  • Tray: 22com spring loaded cake tin lined with baking paper
  • Oven temp: 165°C (160°C fan forced)
  • Baking Time: 15-20mins


100g butter (cubed straight out of the fridge)
3/4 cup plain flour
1/3 cup almond meal
1/4 cup The Sugar Breakup Dextrose

2 x 250g cream cheese (softened)
3/4 cup The Sugar Breakup Dextrose
2 teaspoons gelatine powder
2 tablespoons boiling water
grated rind of 1 lemon
juice of 1 lemon
300ml cream
1 cup of frozen raspberries

To Do

  1. Preheat oven to 165C (160C fan forced) and line the cake tin.
  2. Place all of the base ingredients into a food processor or thermomix and blitz until it all comes together.
  3. Press base mix into the lined spring load cake tin. Bake on 160C for about 15-20 minutes or until golden.
  4. Allow the base to cool slightly before starting cheesecake top.
  5. Combine gelatine & water, leave to cool slightly.
  6. Beat cream cheese, dextrose, lemon rind & juice together using an electric beater until smooth.
  7. In a separate bowl using an electric beater, beat cream until firm peaks form.
  8. Add the gelatine to cream cheese mix and beat until combined in a smooth mix.
  9. Fold in cream using a large spatula or mixing spoon then fold through raspberries gently, refrigerate for 4 hours.
  10. Serve straight from the fridge as is or make a fruit coulis by blending up some berries or spread a little of The Sugar Breakup Organic Golden Rice Malt Syrup over the top.

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4 thoughts on “Raspberry Lemon Cheesecake

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