Easy Baked Raspberry Cheesecake

Welcome to another delicious and easy-to-follow recipe! Today, we’re diving into a delightful dessert that’s perfect for any occasion: Easy Baked Raspberry Cheesecake. This rich and creamy cheesecake, with a tangy raspberry twist, is sure to be a hit with family and friends. Let’s get started!

Ingredients

For the cheesecake crust:

• 225 g (2 ¼ cups) finely crushed digestive biscuits (or graham crackers/gluten-free alternatives)
• 75 g (⅔ stick) unsalted butter, melted

For the raspberry cheesecake filling:

• 400 g (3 ⅓ cups) fresh or frozen raspberries
• 600 g (2 ⅔ cups) full-fat cream cheese, room temperature
• 115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature
• 200 g (1 cup) caster/superfine or granulated sugar
• 20 g (3 tbsp) cornflour/cornstarch
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
• 3 medium eggs, room temperature

For the raspberry sauce:

• 200 g (1 ⅔ cups) fresh or frozen raspberries
• 75 g (¼ cup + 2 tbsp) granulated sugar
• 240 g (2 cups) fresh raspberries

Directions

Preparing the Cheesecake Crust

1. Preheat the Oven: Preheat your oven to 350ºF (180ºC). Line an 8-inch springform pan with baking paper.
2. Make the Crust: In a bowl, mix the crushed digestive biscuits (or graham crackers) with the melted butter until well combined.
3. Form the Base: Press the mixture evenly into the base of the prepared pan.
4. Bake the Crust: Bake for 10 minutes. Remove from the oven and let it cool slightly.

Making the Raspberry Cheesecake Filling

1. Reduce the Raspberries: Reduce the oven temperature to 285ºF (140ºC). In a small saucepan, cook 400 g of raspberries over medium heat until they break down and reduce to about ½ cup. Let the reduction cool completely.
2. Prepare the Cream Cheese Mixture: In a large bowl, beat the cream cheese and yoghurt together until smooth.
3. Combine Dry Ingredients: In a separate bowl, mix the sugar and cornflour together, then add this mixture to the cream cheese blend.
4. Add Flavorings: Stir in the vanilla bean paste (or vanilla extract).
5. Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition.
6. Add the Raspberry Reduction: Gently fold the cooled raspberry reduction into the mixture.
7. Pour the Filling: Pour the cheesecake filling over the cooled crust in the springform pan.

Baking the Cheesecake

1. Bake: Bake the cheesecake for 60-65 minutes, or until the edges are set but the center still slightly wobbles.
2. Cool Gradually: Turn off the oven and leave the cheesecake to cool inside with the door slightly open. This gradual cooling helps prevent cracks.
3. Refrigerate: Once the cheesecake is at room temperature, refrigerate it for at least 4 hours or overnight for the best results.

Preparing the Raspberry Sauce

1. Cook the Raspberries: In a saucepan, cook 200 g of raspberries with the granulated sugar over medium heat until the mixture thickens and reduces slightly.
2. Combine with Fresh Raspberries: Remove from heat and stir in the remaining 240 g of fresh raspberries.
3. Top the Cheesecake: Just before serving, spoon the raspberry sauce over the cheesecake.

Final Touches

Your Easy Baked Raspberry Cheesecake is now ready to serve! Each slice boasts a creamy texture with a delicious raspberry flavor, perfect for satisfying your sweet tooth.

Quick Recap

• Prep Time: 30 minutes
• Cooking Time: 75 minutes
• Total Time: 4 hours 45 minutes
• Servings: 12
• Calories: 350 kcal per slice

Enjoy this delightful dessert, and don’t forget to share it with your loved ones. Happy baking!

Easy Baked Raspberry Cheesecake

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• Author: Dulcia
• Total Time: 4 hours 45 minutes
• Yield: 12 1x

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Description

This Easy Baked Raspberry Cheesecake is the perfect blend of tangy raspberries and creamy cheesecake on a buttery, crumbly crust. It’s a sophisticated yet easy-to-make dessert that impresses at any gathering, whether it be a family dinner, a festive celebration, or a casual get-together.

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Ingredients

Scale 1x2x3x

For the cheesecake crust:

225 g (2 ¼ cups) finely crushed digestive biscuits (or graham crackers/gluten-free alternatives)
75 g (⅔ stick) unsalted butter, melted
For the raspberry cheesecake filling:

400 g (3 ⅓ cups) fresh or frozen raspberries
600 g (2 ⅔ cups) full-fat cream cheese, room temperature
115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature
200 g (1 cup) caster/superfine or granulated sugar
20 g (3 tbsp) cornflour/cornstarch
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
3 medium eggs, room temperature
For the raspberry sauce:

200 g (1 ⅔ cups) fresh or frozen raspberries
75 g (¼ cup + 2 tbsp) granulated sugar
240 g (2 cups) fresh raspberries

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Instructions

Preheat the oven to 350ºF (180ºC). Line an 8 inch springform pan with baking paper.
Mix crushed biscuits and melted butter to form a base, press into the pan, and bake for 10 minutes. Cool slightly.
Reduce oven temperature to 285ºF (140ºC). Cook 400g raspberries until reduced to ½ cup, cool completely.
Mix cream cheese and yoghurt until smooth. Combine sugar and cornflour, add to cream cheese mixture with vanilla, then eggs one at a time, and raspberry reduction.
Pour filling over crust, bake for 60-65 minutes. Cool in oven, then refrigerate for 4 hours.
For the sauce, cook 200g raspberries with sugar, reduce, and mix with fresh raspberries. Top cheesecake before serving.

• Prep Time: 30 minutes
• Cook Time: 75 minutes

Nutrition

• Calories: 350