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Cheesecake in a bowl


  • Soak the gelatine sheets in cold water for 5 mins. Then squeeze out any excess liquid.
  • Heat the lemon juice in the microwave on high for 20 secs. Then add the gelatine to the hot lemon juice, stir and set aside.
  • Beat the yoghurt and cream cheese with 25 gm caster sugar and the lemon zest with a hand mixer, being careful not to over beat.
  • Add the lemon gelatine mixture, stir well and taste for sweetening. Then pour the mixture into a bowl (or small bowls) and refrigerate for about 2 hours until set.
  • At the same time, put the raspberries in a pot, together with the remaining caster sugar and 1 tbsp water. Gently simmer for 5 mins, stirring with a wooden spoon. Then taste for sweetening and set aside to cool.
  • Serve the cheesecake with a dollop of the berry mixture and brandy snaps arranged on top.
  • from English food writer, Tamasin Burnett-Hall


  • 2 gelatine sheets
  • juice & grated rind of 1 lemon
  • 500 gm plain yoghurt
  • 200 gm soft cream cheese
  • 50 gm caster sugar
  • 250 gm frozen raspberries
  • brandy snaps

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm