Description
This Easy Baked Raspberry Cheesecake recipe combines a crunchy digestive biscuit crust with a creamy, tangy raspberry-infused cream cheese filling, topped with a fresh raspberry sauce for a perfectly balanced, indulgent dessert. Ideal for summer gatherings or any special occasion, this cheesecake impresses with its vibrant berry flavor and smooth texture.
Ingredients
Scale
Cheesecake Crust
- 225 g (2 ¼ cups) finely crushed digestive biscuits
- 75 g (â…” stick) unsalted butter, melted
Raspberry Cheesecake Filling
- 400 g (3 â…“ cups) fresh or frozen raspberries
- 600 g (2 â…” cups) full-fat cream cheese
- 115 g (½ cup) full-fat plain or Greek-style yoghurt
- 200 g (1 cup) caster/superfine or granulated sugar
- 20 g (3 tbsp) cornflour
- ½ tsp vanilla bean paste
- 3 UK medium / US large eggs
Raspberry Sauce
- 200 g (1 â…” cups) fresh or frozen raspberries
- 75 g (¼ cup + 2 tbsp) granulated sugar
- 240 g (2 cups) fresh raspberries
Instructions
- Prepare the Cheesecake Crust: Adjust the oven rack to the middle position and preheat the oven to 350ºF (175ºC). Line a springform pan with parchment paper. In a bowl, combine the finely crushed digestive biscuits with the melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the base of the prepared pan, creating a firm layer. Bake the crust for 10 minutes until slightly golden, then remove from the oven and allow it to cool completely.
- Make the Raspberry Reduction: While the crust is cooling, place 400 g of fresh or frozen raspberries in a saucepan over medium heat. Cook them down until the berries release their juice and break apart, forming a chunky sauce. Allow it to cool slightly.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat together the full-fat cream cheese and plain or Greek yoghurt until smooth and creamy. Gradually add 200 g of caster sugar and 20 g of cornflour, mixing well to combine. Stir in ½ teaspoon of vanilla bean paste for flavor. Add the eggs one at a time, beating well after each addition to ensure a silky texture. Gently fold the raspberry reduction into the cream cheese mixture until evenly incorporated.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled biscuit crust in the springform pan. Reduce the oven temperature to 325ºF (160ºC). Bake the cheesecake for about 50-60 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for an hour to prevent cracking.
- Prepare the Raspberry Sauce: In a saucepan, combine 200 g of raspberries with 75 g of granulated sugar over medium heat. Cook until the raspberries soften and release their juices. Strain the mixture through a fine sieve to remove seeds. Return the strained juice to the pan and simmer until it reduces by half and thickens into a syrup. Remove from heat and let it cool completely. Once cooled, gently stir in 240 g of fresh raspberries to add texture.
- Assemble the Raspberry Cheesecake: Once the cheesecake has cooled to room temperature and then chilled in the refrigerator for at least 4 hours or overnight, carefully remove it from the springform pan. Spoon the prepared raspberry sauce evenly over the top of the cheesecake. Slice and serve chilled for the best flavor and texture.
- Storage: Store any leftover cheesecake in a closed container in the refrigerator. It will keep well for 4-5 days while maintaining freshness and flavor.
Notes
- Using fresh or frozen raspberries works equally well; if using frozen, thaw and drain excess liquid before use.
- Ensure the cream cheese is at room temperature for a smooth filling without lumps.
- Do not overbake the cheesecake; a slight wobble in the center indicates perfect texture once cooled.
- For a gluten-free version, substitute digestive biscuits with gluten-free biscuits of your choice.
- Allowing the cheesecake to chill overnight enhances flavors and firmness.
