If you are looking for a dessert that combines creamy richness with vibrant berry freshness, this Easy Baked Raspberry Cheesecake Recipe is here to delight your taste buds. It’s a luscious cheesecake bursting with the natural sweetness and tartness of raspberries, nestled on a buttery biscuit base that adds the perfect crunch. Whether you are an experienced baker or just starting out, this recipe is straightforward, rewarding, and guaranteed to impress your family and friends with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking a cheesecake that tastes as wonderful as it looks. Each element plays a crucial role: the buttery biscuit crust gives structure, the cream cheese and yoghurt create the silky filling texture, and the raspberries provide that ideal fruity brightness.
- Finely crushed digestive biscuits (225 g / 2 ¼ cups): This forms the crunchy and buttery base of the cheesecake.
- Unsalted butter, melted (75 g / â…” stick): Binds the biscuit crumbs together for a sturdy crust.
- Fresh or frozen raspberries (400 g / 3 â…“ cups + additional for sauce and topping): Adds natural sweetness and tartness to both the filling and sauce.
- Full-fat cream cheese (600 g / 2 â…” cups): The creamy heart of the cheesecake, providing richness and a smooth mouthfeel.
- Full-fat plain or Greek-style yoghurt (115 g / ½ cup): Brings a subtle tang and lightens the texture of the cheesecake.
- Caster or granulated sugar (200 g / 1 cup + 75 g for sauce): Sweetens the filling and the raspberry sauce perfectly.
- Cornflour (20 g / 3 tbsp): Helps to set the cheesecake filling without altering its creaminess.
- Vanilla bean paste (½ tsp): Adds a warm, aromatic depth to the filling.
- UK medium/US large eggs (3): Provides structure and richness to bind the ingredients.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the Cheesecake Crust
Start by preheating your oven to 350ºF (175°C) and lining your springform pan with parchment paper. Combine the finely crushed digestive biscuits with the melted unsalted butter until the crumbs are evenly coated. Press this buttery mixture firmly into the base of your pan to create an even crust. Bake it for about 10 minutes to set and then let it cool completely. This step ensures a sturdy foundation that holds the dreamy cheesecake filling beautifully.
Step 2: Make the Raspberry Reduction
Lower your oven temperature to 325ºF (160°C). Gently simmer 400 grams of fresh or frozen raspberries with 75 grams of sugar over medium heat until the raspberries break down and the mixture thickens into a glossy sauce. Strain this through a fine sieve to remove the seeds, then return the juice to the heat to reduce further. This vibrant reduction will be folded into the cheesecake batter, infusing it with concentrated raspberry flavor.
Step 3: Mix the Cheesecake Filling
In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Add the plain or Greek-style yoghurt and continue to mix until well combined and silky. Gradually add the sugar and cornflour, ensuring everything is fully incorporated. Stir in the vanilla bean paste for a fragrant note. Next, add the eggs one at a time, mixing gently but thoroughly after each addition. Now slowly fold in the raspberry reduction for that stunning pink hue and fruity zing.
Step 4: Bake the Cheesecake
Pour the cheesecake filling over your prebaked biscuit crust and smooth the top with a spatula. Place the springform pan in the oven and bake for about 50-60 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center. Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar—this gentle cooling helps prevent cracks and keeps your cake wonderfully smooth.
Step 5: Prepare the Raspberry Sauce
While the cheesecake chills, make the finishing raspberry sauce by cooking 240 grams of fresh raspberries with some of the strained reduction juice and a splash of sugar if needed. Let it cool completely before mixing with fresh raspberries. This sauce adds a fresh, juicy topping that complements the creamy cheesecake perfectly.
Step 6: Assemble and Chill
Once the cheesecake is completely cool, remove it from the springform pan and spoon the raspberry sauce generously over the top. Refrigerate your Easy Baked Raspberry Cheesecake Recipe for at least 4 hours, preferably overnight, allowing the flavors to meld and the texture to firm up. Then it’s ready to serve and enjoy!
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
A simple dusting of icing sugar or a few fresh mint leaves make beautiful garnishes. You can also add a few whole raspberries or delicate edible flowers for an elegant finish. Each garnish adds charm and a touch of freshness without overwhelming the cheesecake’s rich flavors.
Side Dishes
This raspberry cheesecake pairs wonderfully with light accompaniments like vanilla ice cream or a dollop of whipped cream. Fresh berries or a crisp fruit salad can also brighten up the dessert experience, balancing the rich creaminess with bursts of juicy freshness.
Creative Ways to Present
Try serving individual portions in clear glasses layered with extra raspberry sauce and crushed biscuits for a trendy cheesecake parfait. Or arrange slices on a rustic wooden board with additional fresh fruit, nuts, or even a drizzle of dark chocolate. These touches make serving this Easy Baked Raspberry Cheesecake Recipe a real event.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake tightly covered in the refrigerator, ideally in a sealed container, for up to 4-5 days. This will preserve the fresh flavor and creamy texture, making it easy to enjoy throughout the week.
Freezing
If you want to save your cheesecake for longer, you can freeze it. Wrap the cake tightly in plastic wrap and then in foil, placing it in an airtight container. Freeze for up to 2 months. To serve, thaw the cheesecake overnight in the fridge for best texture and flavor.
Reheating
Cheesecake is best enjoyed chilled, so reheating is not necessary. If you prefer a slightly softer texture, let the cheesecake sit at room temperature for 15-20 minutes before serving. This brings out the creaminess without sacrificing structure.
FAQs
Can I use frozen raspberries for the Easy Baked Raspberry Cheesecake Recipe?
Absolutely! Frozen raspberries work wonderfully in this recipe. Just be sure to thaw and drain them well before using to avoid excess liquid in your filling and sauce.
Why do I need to bake the crust before adding the filling?
Baking the crust first ensures it becomes firm and crisp, preventing it from becoming soggy once the moist filling is poured on. It also enhances the buttery flavor by lightly toasting the biscuit crumbs.
What should I do if my cheesecake cracks?
Cracking is common with cheesecakes. To minimize it, bake at a moderate temperature and allow the cheesecake to cool gradually in the oven with the door ajar. If cracks do appear, you can cover them up with your raspberry sauce or garnish creatively.
Can I substitute Greek yoghurt with something else?
Yes, you can use full-fat plain yoghurt or sour cream as a substitute. They all help lighten the cream cheese filling while adding a subtle tanginess complementary to the raspberries.
How long should I chill the cheesecake before serving?
For the best texture and flavor, chill your cheesecake for at least 4 hours, but ideally overnight. This allows the filling to set fully and the raspberry flavors to intensify.
Final Thoughts
Making this Easy Baked Raspberry Cheesecake Recipe is such a joyful experience because it delivers incredible flavor without fuss. Every spoonful tells a story of creamy richness balanced by the fresh, vibrant notes of raspberry. I can’t wait for you to try it and share this little piece of happiness at your table!
Print
Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 35 minutes (including chilling and cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This Easy Baked Raspberry Cheesecake features a crunchy digestive biscuit crust, a creamy and tangy raspberry-infused cream cheese filling, and a fresh raspberry sauce topping. Perfect for summer gatherings or elegant dessert occasions, this cheesecake combines rich textures with vibrant fruit flavors for a delightful treat.
Ingredients
For the Cheesecake Crust
- 225 g (2 ¼ cups) finely crushed digestive biscuits
- 75 g (â…” stick) unsalted butter, melted
For the 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
For the 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 (for mixing into the cooled sauce)
Instructions
- Prepare Cheesecake Crust: Preheat your oven to 350ºF (175ºC) and line the base of a springform pan with parchment paper. In a bowl, combine the crushed digestive biscuits and melted butter until evenly mixed. Press this mixture firmly and evenly into the base of the pan to form the crust. Bake the crust for 10 minutes then remove and allow to cool completely.
- Make Raspberry Cheesecake Filling: Reduce the oven temperature to 320ºF (160ºC). In a small saucepan, gently heat 400 g of raspberries until they start breaking down, then mash and strain through a fine sieve to remove seeds, creating a smooth raspberry reduction. In a large mixing bowl, beat the cream cheese and yoghurt until smooth. Add sugar, cornflour, and vanilla bean paste, mixing until well combined. Incorporate the eggs one at a time, mixing gently after each addition. Fold in the raspberry reduction until evenly incorporated.
- Bake Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the surface. Bake in the preheated oven for approximately 60–70 minutes, or until the center is just set but still slightly wobbly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Prepare Raspberry Sauce: In a saucepan, combine 200 g raspberries and 75 g sugar over medium heat. Cook until the raspberries break down and the sugar dissolves. Strain the mixture through a fine sieve to remove seeds, then return the juice to the pan and simmer gently to reduce slightly until syrupy. Allow the sauce to cool, then stir in 240 g fresh raspberries.
- Assemble the Cheesecake: Once the cheesecake is fully cooled, remove it from the springform pan and transfer to a serving plate. Spoon the prepared raspberry sauce over the top evenly. Slice and serve chilled for best texture and flavor.
- Storage: Store any leftovers covered in an airtight container in the refrigerator. The cheesecake will keep well for 4–5 days.
Notes
- Use fresh raspberries for the best flavor, but frozen raspberries are a great alternative if fresh are unavailable.
- Be careful not to overbake the cheesecake; the center should remain slightly wobbly upon removal from the oven and will firm up as it cools.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracking on the surface.
- The raspberry sauce can be prepared a day ahead and refrigerated to enhance flavor melding.
- Ensure the crust is completely cooled before adding the filling to avoid sogginess.
