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.
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
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