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Baked raspberry cheesecake

• Janine Ratcliffe

Published: April 27, 2021 at 7:00 AM

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Serves 8

Easy

Total time: 1 hr

A star rating of 4.8 out of 5.5 ratingsRate

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A classic and really indulgent dessert, baked cheesecake is a crowd pleaser. The fresh raspberries on top cut through the rich body of the cheesecake

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Try this baked raspberry cheesecake recipe then check out our classic vanilla cheesecake, salted caramel cheesecake, burnt Basque cheesecake, New York cheesecake, Japanese fluffy cheesecake, key lime cheesecake and more cheesecake recipes.

Baked raspberry cheesecake recipe

Ingredients

Nutrition

• 8 digestive biscuits

• 50g butter

  melted

• 600g cream cheese

• 2 tbsp plain flour

• 175g golden caster sugar

• vanilla extract

• 2 eggs

  plus 1 yolk

• 150ml pot soured cream

• 300g punnet raspberries

• icing sugar

Nutrition: per serving

• kcal623
• fat50.2g
• carbs38.5g
• fibre0.5g
• protein6.6g
• salt1.01g

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Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

• step 2

  Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

• step 3

  Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.

Got you in the mood for cheesecake? Try our top cheesecake recipes here…

Authors

Janine RatcliffeFood director

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A star rating of 4.8 out of 5.5 ratings

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