Step 1- Preheat your oven to 120 degrees celcius/100 degrees celcius in a fan oven. Then take a 20cm springform cake tin and line it with greaseproof paper. Now break up the biscuits, either using a food processor or by placing them in a bag and breaking using a rolling pin.

Step 2- Once the biscuits are broken up, add them to a bowl along with the 75g of melted butter. Mix this together well and then place the biscuits in to the bottom of the 20cm springform cake tin and compact them at the bottom. Place in the refrigerator until later on.

Step 3- Take another bowl and the soft cheese and the 250g of golden caster sugar to it. Use an electric whisk to combine the ingredients together before adding the 150g of yoghurt and the three eggs, one at a time.

Step 4-Then add in the lemon juice, the zest of two lemons and the 50g of plain flour. Fold in about two thirds of the raspberries. You want to crush them slightly so they flavour the mixture nicely. Pour the mixture on to the top of the biscuit base ensuring the top is smooth ready for baking. Place in the centre of your oven and bake for about 45 minutes.

Step 5- Once this raspberry and lemon cheesecake has been baking for 45 minutes, turn your oven off but leave the cheesecake in the oven for a further hour. Then remove it from the oven and allow it to cool at room temperature.

Step 6-Chill in your refrigerator overnight. When you are ready to serve, remove the cheesecake from the tin and sprinkle the remaining raspberries over the top, as well as dusting it with icing sugar.