Baked Lemon Cheesecake Recipe

David Loftus & Richard Clatworthy

Serves 12

Total prep and cooking time time: 1 hour, plus chilling

Ingredients

• ½ cup unsalted butter
• 8 ounces Lotus Biscoff or gingersnap cookies
• 4 large eggs
• 1 teaspoon vanilla bean paste
• ¾ cup confectioner’s sugar, plus extra for dusting
• 1 ½ lbs cream cheese
• Juice of one lemon
• 10 ounces of raspberries

Directions

Preheat the oven to 325 F. Melt the butter in an 11-inch ovenproof frying pan over a low heat, while you blitz the cookies until fine in a food processor. Turn the heat off, tip the cookie crumbs into the pan and mix well, then spread and pat out in an even layer, going slightly up the sides. Bake for 5 minutes, then remove. Crack the eggs into the processor (there’s no need to clean it), with the vanilla and most of the confectioner’s sugar and blitz for 2 minutes, until pale. Blitz in the cream cheese and lemon juice, then pour evenly over the cookie base. Mash half the raspberries and the remaining confectioner’s sugar with a fork, swirl through the top, then bake for 15 minutes.

Pull out the pan and scatter over the rest of the raspberries, dust with a little extra confectioner’s sugar, then pop back in for another 10 minutes. At this point, switch from the oven to the broiler on full whack, until the top is beautifully golden. Remove and leave to cool, then chill in the fridge for 2 hours before serving. The texture won’t be completely smooth, but boy will it be delicious.

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