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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