Baked Lemon Cheesecake Recipe | Members Only Access

David Loftus & Richard Clatworthy Facebook Twitter LinkedIn

Serves 12

Total prep and cooking time time: 1 hour, plus chilling

cheeseJuice of one lemon10 ounces of raspberries Directions

Preheat the oven to 325 F. Melt the butter in an 11-inch ovenproof frying pan over a low heat, while you blitz the cookies until fine in a food processor. Turn the heat off, tip the cookie

crumbs into the pan and mix well, then spread and pat out in an even layer, going slightly up the sides. Bake for 5 minutes, then remove. Crack the eggs into the processor (there’s no need

to clean it), with the vanilla and most of the confectioner’s sugar and blitz for 2 minutes, until pale. Blitz in the cream cheese and lemon juice, then pour evenly over the cookie base.

Mash half the raspberries and the remaining confectioner’s sugar with a fork, swirl through the top, then bake for 15 minutes.

Pull out the pan and scatter over the rest of the raspberries, dust with a little extra confectioner’s sugar, then pop back in for another 10 minutes. At this point, switch from the oven to

the broiler on full whack, until the top is beautifully golden. Remove and leave to cool, then chill in the fridge for 2 hours before serving. The texture won’t be completely smooth, but boy

will it be delicious.

Two more recipes from One: Simple One-Pan Wonders for AARP members to try:

Smoked Salmon Pasta

Spinach, scallions, lemon, curds and parmesan combine with salmon for a quick delectable dish.

Rosemary Roast Chicken

Crème fraîche pairs with sweet leeks and lima beans to elevate this weekday staple.

Read about Jamie Oliver's cookbook, One: Simple One-Pan Wonders.

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