Creamy Cheesecake with Lemon and a Touch of Raspberry

What does it include?

Ingredients

• 450 g cream cheese at room temperature
• 150 gr of sugar
• 5 ml lemon zest
• 15 ml lemon juice
• 3 large eggs
• 5 ml vanilla extract
• 200 g all-purpose flour
• 200 g raspberry jam
• 150 g Greek yogurt
• 15 ml extra sugar for the glaze
• Fresh raspberries to decorate

How to prepare it step by step?

Preparation

1. Preheat the oven to 160°C (325°F) and prepare a cake tin, greasing and flouring it.
2. In a large bowl, beat the cream cheese together with the sugar until smooth and homogeneous.
3. Add the lemon zest, lemon juice and vanilla extract, beating until well combined.
4. Add the eggs one at a time, making sure to fully incorporate each addition before continuing.
5. Sift the flour over the cheese mixture and stir gently to avoid lumps.
6. Pour half of this dough into the previously prepared mold.
7. In a small saucepan, heat the raspberry jam and Greek yogurt until both ingredients are evenly combined. Pour this mixture over the first layer of dough.
8. Carefully cover with the rest of the cream cheese dough.
9. Bake for 50 to 60 minutes, or until the cake looks firm and lightly browned on the top.
10. It is essential to let the cake cool completely before icing.
11. To create the glaze, mix the extra sugar with a few drops of water until you reach a thick consistency. Pour this glaze over the cooled cake.
12. Finish by decorating generously with fresh raspberries just before serving.