The Easy Baked Lemon Raspberry Cheesecake by Jamie Oliver uses a skillet and a food processor and requires less than 30 minutes of effort. The result? An incredibly creamy raspberry lemon cheesecake with a sweet cookie crust.
Oh, lemon raspberry cheesecake, how do I love you? Let me enumerate the ways.
First, no more foil-wrapped, leaky springform pans. Second, say goodbye to tip fault fissures. Third, the subtle taste. This cheesecake isn’t overly sweet, so the lemon shines through and the tart raspberries wink with just the right amount of cheekiness. Fourth: Ditch the graham crackers! This recipe calls for airline favorites everywhere, Biscoff biscuits.
But the BIG reason this is a keeper is because it does the whole thing in one pan. Just ONE pan – hence the title of the book: Jamie Oliver’s One. (Yes, there’s a food processor involved, but I’m ignoring that fact.)
Not a raspberry fan? No problem, really. This cheesecake can handle blueberries, blackberries, strawberries, you name it.