Jamie's baked raspberry lemon cheesecake

This one-pan dessert makes the most of a buttery biscuit base, cream cheese and raspberries.

Credit: Penguin Random House / © David Loftus

• serves

  12

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 100 g unsalted butter
• 250 g Lotus Biscoff or ginger nut biscuits
• 4 large free-range eggs
• 1 tsp vanilla bean paste
• 100 g icing sugar, plus extra for dusting
• 680 g cream cheese
• 1 lemon
• 300 g raspberries

Chilling time: 2 hours

Instructions

1. Preheat the oven to 160°C.
2. Melt the butter in a 28cm ovenproof frying pan over a low heat, while you blitz the biscuits until fine in a food processor. Turn the heat off, tip the biscuit 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.
3. Crack the eggs into the processor (there’s no need to clean it), with the vanilla and most of the icing sugar and blitz for 2 minutes, until pale. Blitz in the cream cheese and lemon juice, then pour evenly over the biscuit base. Mash half the raspberries and the remaining icing sugar with a fork, swirl through the top, then bake for 15 minutes.
4. Pull out the pan and scatter over the rest of the raspberries, dust with a little extra icing sugar, then pop back in for another 10 minutes. At this point, switch from the oven to the grill on full whack, until the top is beautifully golden and just starting to catch. 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.

 

Recipe and image from ONE by Jamie Oliver (Penguin Random House), © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus, 2022.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.