Baked Raspberry Cheesecake Recipe

Baked raspberry cheesecake

  • serves 8
  • A little effort

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! 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.



  • digestive biscuits 8
  • butter 50g, melted
  • cream cheese 600g
  • plain flour 2 tbsp
  • golden caster sugar 175g
  • vanilla extract
  • eggs 2, plus 1 yolk
  • soured cream 142g pot
  • raspberries 300g punnet
  • icing sugar


  • 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 spring-form tin and bake for 5 minutes, then cool. 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 2

    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 cheescake with the raspberry sauce and raspberries.

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

Raspberry and milk chocolate cheesecake

Nutritional Information

  • Kcals 623
  • Fat 50.2g
  • Carbs 38.5g
  • Fibre 0.5g
  • Protein 6.6g
  • Salt 1.01g