Preheat the oven to 350°F. Butter a 9-inch springform cake pan.
Beat together the cream cheese and sugar. Add the beaten eggs bit by bit until combined. Add the flour and lemon zest, then fold through the raspberries.
Spoon the mixture into the prepared cake pan, tapping it against the work surface to remove any bubbles and help the raspberries rise up from the bottom. Bake in the preheated oven for 35 minutes, or until set on the edges but wobbling slightly in the middle.
Once cooled, refrigerate until cold, at least 3 hours. Loosen the spring form and remove from the pan, running a knife around the edges to loosen if necessary, and serve.
HOW TO ZEST A LEMON
Place a four-sided grater on a plate. Using the side with the smallest holes, rub the lemon down it in long, sweeping strokes, turning the fruit a little after each stroke so you don’t grate any of the bitter white pith.