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Raspberry Cheesecake

Brimming with berry flavours, this is the ultimate summer cheesecake. Add a spoonful of cocoa powder to the base for a chocolatey twist.


  • 200g digestive biscuits
  • 100g Anchor® Butter , melted
  • 300g raspberries
  • ½ lemon, juice
  • 12 tbsp icing sugar
  • 200g cream cheese
  • 250g mascarpone
  • 200g Greek yogurt
  • 1 tsp vanilla extract

4 ratings


  1. Line the base of 24cm springform cake tin with baking paper. Put the biscuits in a resealable bag, seal and bash with a rolling pin until crushed. Tip into a bowl and mix with the butter. Press into the base of the tin; chill while you make the filling.
  2. Place 250g raspberries in a pan with the lemon juice and 3 tbsp icing sugar. Heat, simmering gently for 5 minutes, then crush the raspberries with the back of a wooden spoon. Push through a sieve, reserving the juice and discarding the pips; set aside to cool.
  3. Beat together the cream cheese, mascarpone, yogurt, vanilla and remaining icing sugar until smooth and creamy. Stir the raspberry juice through the cream cheese mixture to create a rippled effect, tip into the cake tin and chill for at least 4 hours before serving with the remaining raspberries scattered over the top.

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