It can be frustrating when recipes require a long list of ingredients and complex instructions, but this simple cheesecake is very easy to make.

Jamie Oliver’s lemon and raspberry cheesecake is perfect to bake as it is the ultimate summer dessert as zesty, sweet and incredibly creamy.

This recipe only requires seven simple ingredients and takes roughly 20 minutes to prepare before letting it cook in the oven and chill in the fridge to set.

You can also easily swap out the raspberries for strawberries or blackberries and try making the base with a different biscuit type if you would prefer.

This tasty cheesecake is great to impress loved ones at your next picnic or barbecue but is also a fun way to treat yourself to something delicious as well.


To begin, preheat the oven to 160C.

Melt the butter in a frying pan over a low heat, then while the butter is slowly melting place the biscuits in a food processor and blitz them until they are fine crumbs.

Place the biscuit crumbs into the pan and mix well with the butter, then spread out and pan into an even layer, with the mixture going slightly onto the sides of the frying pan.

Bake the biscuit bottom layer for five minutes in the oven, then remove and set aside for now.

Crack the eggs into the food processor, add the vanilla extract and most of the icing sugar and blitz for two minutes until you have a pale and smooth texture.

Add the cream cheese and lemon juice to the eggy mixture and pour evenly over the biscuit base. Mash half the raspberries and the remaining icing sugar with a fork and swirl it through the top of the cheesecake.

Bake the cheesecake for 15 minutes in the oven, and when the time is up pull out the pan and scatter over the rest of the raspberries on top and dust with a little extra icing sugar, then place back in the oven for another 10 minutes.

Take out the oven once the top is golden in colour and then leave on the counter to cool. Once completely cooled transfer to the fridge and leave it to chill for two hours before serving.