Easy Baked Raspberry Cheesecake

There’s something truly magical about a well-made cheesecake, with its rich, creamy texture and a crust that crunches just so beneath your fork. And when you add raspberries into the mix, you elevate this classic dessert to a whole new level of deliciousness. If you’re looking for a dessert that combines the tangy sweetness of raspberries with the creamy, indulgent texture of cheesecake, look no further. Today, I’m sharing an easy-to-follow recipe for Baked Raspberry Cheesecake that’s sure to impress at any gathering.

Ingredients

To get started, you’ll need the following 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, at room temperature
115 g (½ cup) full-fat plain or Greek-style yoghurt, at 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, at 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

Follow these simple steps to create your masterpiece:

Preparation: Preheat your oven to 350ºF (180ºC). Line an 8-inch springform pan with baking paper.
Make the Crust: Combine the crushed biscuits and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow it to cool slightly.
Cook the Raspberries: While the crust is cooling, reduce the oven temperature to 285ºF (140ºC). Cook 400g of raspberries until the mixture is reduced to about ½ cup. Let it cool completely.
Prepare the Filling: Mix the cream cheese and yoghurt until smooth. In a separate bowl, combine the sugar and cornflour. Add this to the cream cheese mixture along with the vanilla. Mix well. Then, add the eggs one at a time, mixing just enough to incorporate. Stir in the cooled raspberry reduction.
Assemble: Pour the filling over the crust in the pan. Bake for 60-65 minutes, or until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool inside with the door slightly open. This helps prevent cracking.
Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to set.
Make the Sauce: For the raspberry sauce, cook 200g of raspberries with the sugar until reduced. Mix in the fresh raspberries. This sauce will be poured over the cheesecake before serving.
Serve: When ready to serve, top the cheesecake with the raspberry sauce. Each bite combines the creamy cheesecake with the zing of raspberries, creating a dessert that’s as delightful to eat as it is beautiful to present.

Nutritional Information

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

Whether you’re celebrating a special occasion or just treating yourself, this Baked Raspberry Cheesecake is a dessert that promises satisfaction in every bite. The combination of a crunchy crust, creamy filling, and the tangy-sweetness of raspberries makes for a truly heavenly dessert. Enjoy the process of creating this beautiful treat, and even more so, enjoy every delicious bite.

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:

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 | Cooking Time: 75 minutes | Total Time: 4 hours 45 minutes | Kcal: 350 kcal per slice | Servings: 12

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