Chamber
of Clarity

• Home
• Recipe Book
• Site Map



Savoury

• Beef Cannelloni
• Fettuccine Carbonara
• Macaroni Cheese
• Nachos
• Pumpkin Leek Risotto
• Salami Goat's Cheese Pasta
• Salmon Parcels



Sweet

• Baked Chocolate Cheesecake
• Baked Lemon and Raspberry Cheesecake
• Cassata
• Chocolate Chip Cookies
• Chocolate Earthquake Cookies
• Custard
• Edible Cookie Dough
• Gingerbread Cookies
• Lemon Delicious Pudding
• Rice Pudding
• Vanilla Cupcakes

Serves

10-14

Oven Temp

180^oC or 360^oF

200^oC or 390^oF

90^oC or 200^oF

Baked Lemon and Raspberry Cheesecake

Ingredients

• 250g plain biscuits (I use Arnott's Maries)
• 80g butter, melted
• 2 lemons (juice and zest)
• 300g raspberries
• 675g cream cheese, room temperature
• 220g caster sugar
• 4 eggs, room temperature
• 375g sour cream, room temperature
• 2 tsp vanilla extract

Method

1. Preheat the oven to 180^oC.
2. Crush biscuits to a fine crumb and then mix in melted butter.
3. Press into the base of a lined cake tin (~24cm) and bake for 8 minutes, allow to cool.
4. Increase oven to 200^oC.
5. Place cream cheese and sugar in a large bowl and beat until light and fluffy.
6. Gradually add eggs while beating and then add raspberries and lemon juice and zest.
7. Add sour cream and vanilla, beat until completely combined (as this is a cheesecake, you don't have to worry aboubt over mixing).
8. Pour into cake tin with biscuit base and bake for 10 minutes.
9. Reduce temperature to 90^oC and bake for 50 minutes (don't open the oven).
10. Turn off the oven and leave the door open slightly, allow the oven to cool completely.
11. Once cool, cover with foil and place in the fridge for at least 12 hours.