This indulgent but light easy baked cheesecake tastes even better when prepared the day before serving.
SERVES 6 PREP 15 MINS, plus chilling – COOK 35 MINS
100g digestive biscuits
1tbsp porridge oats
75g melted butter
300g ricotta cheese
200g light soft cheese
125g golden caster sugar
Juice and grated zest 2 lemons
1 large egg
1 large egg white
250g raspberries
1 Pre-heat the oven to 150C, Gas 2. Grease and line a 15cm square tin with greaseproof paper. Put the biscuits in a bag and crush with a rolling pin (or whiz to crumbs in a processor).
2 Put the crumbs into a bowl with the porridge oats and pour over the melted butter. Stir and press lightly into the base of the tin. Chill.
3 Put the ricotta, light soft cheese, sugar, lemon juice and zest together in a processor. Blend together until smooth.
4 Add the egg and egg white and blend again to combine. Pour on top of the biscuit base and bake for 35 mins.
5 Once cooked, turn off the oven and leave the door open so the cake cools slowly and doesn’t crack.
6 Decorate with raspberries to serve.
Per serving: 380 cals, 21g fat (12g saturated fat), 38g carbs
Tip: The cheesecake will be easier to slice if you chill it for 1 hour.
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Looking for dessert inspiration? Why not try our rich coffee banoffee pie?
Love cheesecake? Try our white chocolate and raspberry recipe.