Raspberry & lemon cheesecake

Today is my 1/2th birthday, and in honour of this special occasion, I share with you my recipe for raspberry & lemon cheesecake. For as long as I can remember, I liked by 1/2th birthday better than my actual birthday. Especially for the lack of organizational rigmarole that comes with celebrating an actual birthday. This time of year, there’s only the excitement. Or as we call it in Dutch: voorpret. Literally, this translates as pre-fun. And by that, we mean the sense of enjoyment felt before a party or event takes place. My favourite part is deciding on the cake.

Baked cheesecake is quite a recent addition to my cake world. Just a few short years ago, I had never heard of it. Until I was given this incredible recipe for one. There were just two minor problems with making it: 1. The sky-high price of cream cheese. But I learned how to make my own, and all is well in my cake-baking world. You’ll find the recipe for homemade cream cheese linked below. And 2. The amount of sugar in that particular recipe. So I put upon myself the horrible task to test this recipe until I discovered a way to make a cheesecake with as little sugar as possible. And I think I have succeeded.

For now, I wish you joy baking. And a happy 1/2th birthday to me.

75g flour
1/4tsp baking powder
1/8tsp salt
30g demerara cane sugar
40g cold butter, cubed
20ml milk

300g cream cheese, at room temperature
100g whipping cream
1 egg
2tbsp brown rice syrup
1/2tsp vanilla extract
1tsp lemon juice
70g frozen raspberries


  • Preheat your oven to 200⁰C.
  • Make the base by combining 75g flour, 1/4tsp baking powder, 1/8tsp salt, 30g demerara cane sugar, 40g cold butter and 20ml milk.
  • Place the dough on a lined baking sheet, roll it out to about 1/2cm thick, and bake for 15 minutes. Make sure the edges don't burn. Set aside to cool.
  • Lower the oven temperature to 150⁰C.
  • Make the filling by gently whisking 300g cream cheese, 100g whipping cream, 1 egg, 2tbsp brown rice syrup, 1/2tsp vanilla extract, and 1tsp lemon juice until it looks a bit like whipped cream. This takes about five minutes with an electric mixer on slow speed. Be careful not to overmix, otherwise the mixture will split.
  • When the 'cookie' has cooled down completely, smash it into crumbs. You may do this in a food processor if this is more convenient. Get a 16cm springform, and press down the crumbs to form the base of the cheesecake.
  • Then, spoon half of the filling onto the base, place 70g frozen raspberries on top, and finish with the remaining mixture. Place the springform in the middle of the oven, fill a baking tray with water and place that on a lower rack in the oven. Bake the cheesecake for 40 - 45 minutes. It's alright if the centre is still a little wobbly.
  • Take the cheesecake out of the oven and let it cool slightly on a rack on the kitchen counter. Then cover and refrigerate overnight.

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