• 85g unsalted butter
  • 175g digestive biscuits, crushed
  • 300g full-fat cream cheese
  • 150g Greek yogurt
  • 150ml double cream
  • 2 lemons, zested and juiced
  • 75g caster sugar
  • 225g raspberries
  • 2 tsp icing sugar, to dust


  1. 1

    Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.

  2. 2

    Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.

  3. 3

    Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.

  4. 4

    When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.

Nutritional Details

Each serving provides
  • Energy 2093kj 500kcal 25%
  • Fat 41.5g 59%
  • Saturates 24.9g 125%
  • Sugars 15.3g 17%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 1432kj/342kcal

Each serving provides

26.1g carbohydrate 2.7g fibre 4.2g protein

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