Raspberry and Lemon Cheesecake Squares

• 200graspberries, fresh or frozen
• 25gcaster sugar
• 30mllemon juice
• 2gfinely grated lemon zest
• 160gplain flour
• 50gcaster sugar
• 110gcold unsalted butter, diced
• fine salt
• 400gfull-fat cream cheese, at room temperature
• 110gcaster sugar
• 2large eggs
• 10gcornflour
• 1 tspvanilla extract

Method

1. 1Heat the oven to 170°C fan. Line a 20cm square tin with baking paper, leaving enough overhang to lift out the cheesecake later.
2. 2Put the raspberries, 25g sugar and 1 tsp lemon juice in a small pan. Cook for 5 minutes until the fruit has collapsed into a thick, spoonable sauce, crushing the berries with the back of a spoon. Set aside to cool while you make the base.
3. 3Tip the flour, 50g sugar and a pinch of salt into a bowl. Rub in the cold butter with your fingertips until you have damp crumbs that clump when squeezed.
4. 4Press the crumbs firmly and evenly into the lined tin. Bake for 15 minutes until pale gold at the edges, then lower the oven to 150°C fan.
5. 5Beat the cream cheese and 110g sugar just until smooth. Beat in the eggs one at a time, then mix in the cornflour, vanilla, lemon zest and the remaining lemon juice. Do not whip lots of air into it or the surface will crack.
6. 6Pour the filling over the warm shortbread base. Dot over the cooled raspberry sauce, then drag a knife through it in loose figure-of-eight strokes to marble the top without mixing it away.
7. 7Bake for 30 minutes until the edges are set and the centre still has a gentle wobble when the tin is nudged. Turn off the oven, leave the door ajar and let the cheesecake sit inside for 15 minutes until the wobble has settled slightly.
8. 8Cool in the tin for 1 hour until no longer hot, then chill for 3 hours until firm enough to cut cleanly. Lift out using the paper, slice into 9 squares and wipe the knife between cuts.

Per serving

kcal

427

protein

6.6g

fibre

2g

carbs

40g

fat

26.7g