Easy Baked Raspberry Cheesecake Recipe

If you’ve been craving a show-stopping yet approachable dessert to wow friends, look no further—this Easy Baked Raspberry Cheesecake is truly a home baker’s dream. Every bite is silky, fruity, and bursting with the kind of bright berry flavor that’ll have everyone asking for seconds (and the recipe!).

Ingredients You’ll Need

One of the beauties of Easy Baked Raspberry Cheesecake is how its handful of staple ingredients come together to create pure dessert magic. Each component plays a crucial role in delivering luscious texture, tangy sweetness, and that sensational berry hue.

• Digestive biscuits (or graham crackers): These form the crisp, buttery crust—a classic foundation that balances all the creaminess above.
• Unsalted butter: Melted butter binds the crumbs for a sturdy, flavorful base; adjust quantity depending on your biscuits for just the right hold.
• Fresh or frozen raspberries: The heart of the recipe—used in both the cheesecake and sauce for bold, vibrant fruit flavor no matter the season.
• Full-fat cream cheese: Go for the good stuff (like Philadelphia) for ultimate creaminess and that signature tang.
• Full-fat plain or Greek-style yoghurt (or sour cream): This adds a subtle yogurt tang and a silky finish; it also helps lighten the texture.
• Caster/superfine or granulated sugar: Sweetens the filling and raspberry reduction just the right amount.
• Cornflour/cornstarch: Adds structure, helps set the cheesecake without making it heavy—no cracks here!
• Vanilla bean paste (or extract): A little vanilla adds wonderful warmth and complexity.
• Eggs: Added one at a time, they hold everything together and ensure that dreamy, classic cheesecake creaminess.

Variations

The fun of making Easy Baked Raspberry Cheesecake is that you can tailor it to truly suit your cravings or dietary needs. Here are a few creative spin-offs to get you inspired—once you’ve made it your own, you’ll never look back!

• Gluten-Free Swap: Use gluten-free digestive biscuits, graham crackers, or your favorite gluten-free cookies for a coeliac-friendly indulgence.
• Berry Medley: Substitute all or part of the raspberries with strawberries, blackberries, or blueberries for a mixed berry burst.
• Lemon Boost: Add grated lemon zest to the filling and sauce for an extra bright, zesty twist.
• No-Bake Option: If you’re short on time, try a no-bake crust and set the filling in the fridge with a touch more cornstarch or some whipped cream folded in (the texture will be lighter, but still delicious!).

How to Make Easy Baked Raspberry Cheesecake

Step 1: Prepare and Bake the Crust

Start by lining your springform pan on both the base and sides—this makes unmolding the cheesecake a breeze. Blend up digestive biscuits (or graham crackers) into fine crumbs, mix with melted butter until it feels like wet sand, then firmly press into the base and up the sides using the bottom of a glass. After a quick 10-minute bake, your crust will be fragrant and golden, ready for its luscious filling.

Step 2: Make the Raspberry Reduction

Gently simmer your raspberries until they soften and release all their juices. Strain out the seeds for a silky-smooth puree, then reduce this jewel-toned juice until it thickens up—you’re aiming for a syrup that’s rich enough to swirl through your cheesecake and concentrate all that tart-sweet raspberry goodness.

Step 3: Mix the Cheesecake Filling

Stir together room temperature cream cheese and yogurt until smooth, but don’t whip—think creamy, not airy! Fold in your sugar-cornstarch blend first to prevent clumps, then add vanilla and the eggs, one at a time. Finally, stir in that cooled raspberry reduction. As you mix, watch the batter turn a dreamy shade of pink—it’s almost too pretty to bake.

Step 4: Bake the Cheesecake

Spread the raspberry filling over the crust, smoothing the top with an offset spatula. Bake low and slow—at 285ºF (140ºC)—until just set (look for edges that are firm and a center that’s still wobbly). Done right, the middle should shimmy ever-so-slightly, promising ultimate creaminess. Let the cheesecake cool gently in the oven, then chill completely in the fridge—overnight if you can bear the wait!

Step 5: Make the Raspberry Sauce

Simmer more raspberries with sugar, strain, and reduce the syrup until thick. Once cooled, fold in extra fresh berries so every slice gets those gorgeous pops of raspberry—sweet, tangy, and bursting with bright color.

Step 6: Assemble and Serve

Remove the cheesecake from the pan and transfer to a serving plate. Right before serving, spoon over the lush raspberry sauce. For tidy slices, cut the cheesecake first and spoon sauce over individual plates—it keeps things neat (and lets everyone have a little extra sauce if they wish!).

How to Serve Easy Baked Raspberry Cheesecake

Garnishes

Fresh raspberries are a natural (and irresistible) garnish—pile them high for extra color and juiciness! A scatter of edible flowers, curls of white chocolate, or a dusting of powdered sugar will take the presentation from homemade to bakery-worthy in seconds.

Side Dishes

This cheesecake is fabulous all on its own, but if you want to round out the dessert table, try serving it with a dollop of softly whipped cream or a scoop of vanilla bean ice cream. The subtle creaminess balances out the vibrant raspberry zing perfectly.

Creative Ways to Present

For a playful twist, cut the Easy Baked Raspberry Cheesecake into mini bars or squares and serve on a colorful tray for party-ready finger food. Or, go elegant—plate each slice with a swoosh of raspberry sauce and a sprig of mint for dinner party flair.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cheesecake in an airtight container in the fridge—thanks to the rich filling and luscious berry sauce, it stays delightfully moist for up to 4-5 days. The flavor actually deepens over time, so every sneaky fridge visit is rewarded!

Freezing

To freeze, wrap the cheesecake (whole or sliced, but without sauce) tightly in plastic wrap and then foil. It will keep for up to two months. Let it thaw overnight in the refrigerator, then add the fresh raspberry sauce just before serving for the best flavor and texture.

Reheating

Cheesecake is meant to be enjoyed chilled or at cool room temperature—no reheating necessary. If it’s been in the freezer, just move it to the fridge to thaw completely, then slice and serve with your vibrant sauce for a straight-from-the-oven taste sensation.

FAQs

Final Thoughts

I hope you feel inspired to try this Easy Baked Raspberry Cheesecake—it’s a dessert that’s as joyful to make as it is to eat. Whether you serve it at a special gathering or indulge at home on a quiet evening, I can promise it’ll be love at first bite!

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