Baked Raspberry Lemon Cheesecake

• digestive biscuits200g g
• butter↗75g g

  melted

• soft cream cheese↗600g g
• golden caster sugar↗250g g
• natural yogurt (in a pot)↗150g g
• medium eggs3
• lemons↗терта цедра 2 шт., дрібно

  zest of 2 lemons, finely grated; juice of 1 lemon

• all‑purpose flour↗50g g
• raspberries↗200g g
• powdered sugar↗

  for garnish

Step-by-step instructions

1. 1

   Preheat the oven to 120 °C (100 °C with convection/gas) and line the bottom of a 20 cm round pan with parchment paper. Crush the biscuits in a blender or in a bag using a rolling pin. Transfer the crumbs to a bowl, add the melted butter and mix thoroughly. Press the mixture into an even layer on the pan bottom and chill in the refrigerator until needed.

2. 2

   In a large bowl, beat the soft cream cheese with the sugar using an electric mixer until smooth. Gradually fold in the yogurt, then add the eggs one at a time, beating well after each. Add the lemon zest and juice, as well as the flour, and mix again. Gently fold in two‑thirds of the raspberries, slightly crushing them to release their juice into the mixture. Pour the batter onto the prepared base and smooth the top.

3. 3

   Bake for 45 minutes to 1 hour. After the time is up, turn off the oven and let the cheesecake remain in it for another hour, then cool to room temperature. Afterwards, transfer to the refrigerator overnight.

4. 4

   Before serving, carefully remove the cheesecake from the pan, scatter the remaining fresh raspberries and generously dust with powdered sugar.