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5 / 6 votes

Lemon Raspberry Cheesecake

Jamie Oliver's skillet lemon cheesecake has a sweet cookie crust and sweet-tart lemon and raspberry filling. It comes together in fewer than 30 minutes and is the easiest cheesecake you'll ever make.
Prep Time25 minutes
Cook Time35 minutes
Total Time3 hours
Course: Dessert
Cuisine: British
Servings: 12 servings
Calories: 449

Ingredients

  • 8 ounces Biscoff or gingersnap cookies
  • 1 stick (4 oz) unsalted butter
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 3/4 cup confectioners' sugar, divided, plus more for dusting
  • 1 1/2 pounds cream cheese, room temperature
  • Zest and juice of 1 lemon , (about 1/4 cup juice and 1 tablespoon zest)
  • 10 ounces raspberries, divided
US - Metric

Instructions

  • Preheat the oven to 325°F (160°C).
  • In a food processor, blitz the cookies until finely ground.
  • Melt the butter in an 11-inch (28 cm) ovenproof skillet over low heat. Turn the heat off, tip the cookie crumbs into the skillet, and mix well. Then spread and pat out in an even layer, going slightly up the sides.
  • Bake until the crust is no longer wet, 5 to 7 minutes. Remove from the oven.
  • Crack the eggs into the processor (there’s no need to clean it), add the vanilla and all but 1 tablespoon of the confectioners' sugar, and blitz until pale, about 2 minutes.
  • Buzz in the cream cheese and lemon zest and juice, then pour evenly over the cookie base.
  • Mash half the raspberries and the remaining tablespoon of confectioners' sugar with a fork, then swirl it through the top of the cream-cheese batter.
  • Slide the skillet in the oven and bake for 15 minutes.
  • Remove the skillet, scatter the remaining raspberries over the top of the cheesecake, and dust with more confectioners' sugar.
  • Bake the cheesecake until just set in the center, 15 to 20 minutes. Switch the oven to broil, and CAREFULLY broil until the top is golden in spots, 2 to 4 minutes more.
  • Remove the cheesecake from the oven and let it cool to room temperature, then chill in the fridge for 2 hours before serving.

Notes

  1. Use a different pan--If you don't want to make this in a skillet, you can use a springform pan.
  2. Room temperature ingredients--Use room temperature ingredients for best results.
  3. Storage--The baked lemon cheesecake will keep for up to 2 days in the refrigerator.

Nutrition

Serving: 1slice | Calories: 449kcal | Carbohydrates: 64g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 238mg | Fiber: 2g | Sugar: 48g