Citrus and raspberry cheesecake


  • 110g digestive biscuit crumb
  • 2oz butter, melted
  • 250g Cream cheese, softened
  • 5 ½ oz granulated sugar
  • 1 tbsp. corn-flour
  • 1 tbsp. lemon juice
  • 1 tbsp. lemon zest
  • 3 eggs
  • 9 ½ oz fresh raspberries
  • 1 tbsp. icing sugar


  1. Preheat the oven to 180*C
  2. Mix the digestive crumbs and butter; press the mixture onto the bottom of a spring-form pan.
  3. Beat the cream mixture and granulated sugar in a large bowl with mixer until well blended. Add the corn-flour, lemon zest and juice; mix well. Add the eggs, one at a time, beating on a low speed after each just until blended. Pour over the crust.
  4. Bake for 40-45 minutes, or until the centre is almost set. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim. Refrigerate for 4 hours. Top with berries and icing sugar just before serving.

I made this for my family at Easter and they loved it, I would highly recommend making this for your family

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