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
Scale
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.
