Lemon and Raspberry Cheesecake Recipe | Chelsea Sugar
Use fresh or frozen raspberries to make this delicious baked cheesecake, dust with icing sugar before serving.
Ingredients
- 200g plain, sweet biscuits
- 80g butter, melted (or Olivani Spread)
- ⅓ cup of chocolate chips
- 500g cream cheese (full fat)
- 160g Chelsea Caster Sugar
- 3 eggs
- 250ml sour cream
- Zest and juice of 1 small lemon (or half a large)
- 230g raspberries (fresh or frozen)
- Extra raspberries for decoration
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