Description
This easy baked raspberry cheesecake combines a crunchy digestive biscuit crust with a creamy, tangy cream cheese filling infused with a fresh raspberry reduction. Topped with a vibrant homemade raspberry sauce, it’s a perfect dessert for special occasions or anytime you crave a luscious, fruity cheesecake.
Ingredients
Scale
Cheesecake Crust
- 225 g (2 ¼ cups) finely crushed digestive biscuits
- 75 g (â…” stick) unsalted butter, melted
Raspberry Cheesecake Filling
- 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
- 400 g (3 â…“ cups) fresh or frozen raspberries (for reduction)
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 final topping)
Instructions
- Prepare Cheesecake Crust: Adjust the oven rack to the lower-middle position and preheat the oven to 350ºF (175ºC). Line a springform pan with baking paper on the sides and bottom. Mix the finely crushed digestive biscuits with the melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the base of the prepared pan to create the crust. Bake for 10 minutes until set and golden, then remove and allow to cool completely.
- Make Raspberry Reduction: Reduce the oven temperature to 325ºF (160ºC). In a small saucepan, combine 400 g of fresh or frozen raspberries with sugar and cook over medium heat until the raspberries break down and release their juices. Strain through a fine sieve to remove seeds, pressing to extract as much liquid as possible. Return the strained juice to the saucepan and simmer gently until it thickens to a syrupy consistency. Let cool.
- Prepare Cheesecake Filling: In a large mixing bowl, beat together the full-fat cream cheese and plain or Greek-style yoghurt until smooth and creamy. Gradually add the caster sugar and cornflour, mixing thoroughly to eliminate lumps. Stir in vanilla bean paste. Add the eggs one at a time, blending well after each addition. Gently fold in the cooled raspberry reduction mixture until evenly incorporated.
- Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled biscuit crust and smooth the top evenly. Bake in the preheated oven at 325ºF (160ºC) for about 50 to 60 minutes until the edges are set but the center still has a slight wobble. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour to prevent cracking. Remove from the oven and cool completely at room temperature before chilling in the refrigerator for at least 4 hours or overnight.
- Prepare Raspberry Sauce: In a medium saucepan, combine 200 g of fresh or frozen raspberries with 75 g granulated sugar. Cook over medium heat until the berries break down and the mixture begins to thicken. Strain to remove seeds and simmer the juice until syrupy, then let cool. Once cooled, stir in 240 g fresh raspberries for texture.
- Serve the Cheesecake: Carefully remove the cheesecake from the springform pan. Spoon the prepared raspberry sauce evenly over the top of the cheesecake. Slice and serve chilled for best flavor and texture.
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator. Consume within 4-5 days to ensure freshness and food safety.
Notes
- Using full-fat cream cheese and yoghurt ensures a rich and creamy texture.
- Cooling the cheesecake gradually in the oven helps prevent cracking.
- Fresh or frozen raspberries can be used interchangeably in both the filling and sauce.
- Press the biscuit crust firmly to avoid crumbling when slicing.
- Ensure the raspberry sauce is well chilled before topping the cheesecake to avoid melting the filling.
