Description
Indulge in the sweet and tangy flavors of this Easy Baked Raspberry Cheesecake. A buttery crust is filled with a creamy raspberry-infused cheesecake, topped with a fresh raspberry sauce. Perfect for any occasion!
Ingredients
Units
Scale
For cheesecake crust:
- 225 g (2 1/4 cups) finely crushed digestive biscuits
- 75 g (2/3 stick) unsalted butter, melted
For raspberry cheesecake filling:
- 400 g (3 1/3 cups) fresh or frozen raspberries
- 600 g (2 2/3 cups) full-fat cream cheese, room temperature
- 115 g (1/2 cup) full-fat plain or Greek-style yoghurt, room temperature
- 200 g (1 cup) caster/superfine or granulated sugar
- 20 g (3 tbsp) cornflour
- 1/2 tsp vanilla bean paste
- 3 UK medium/US large eggs, room temperature
For raspberry sauce:
- 200 g (1 2/3 cups) fresh or frozen raspberries
- 75 g (1/4 cup + 2 tbsp) granulated sugar
- 240 g (2 cups) fresh raspberries
Instructions
- For cheesecake crust: Adjust oven, line pan, mix biscuits and butter, press into pan, bake, and cool.
- For raspberry cheesecake filling: Prepare raspberry reduction, mix cream cheese and yoghurt, add sugar and cornflour, incorporate vanilla, add eggs, mix in raspberry reduction, pour into crust, and bake.
- For raspberry sauce: Cook raspberries and sugar, sieve, reduce, cool, mix with fresh raspberries.
- Assembling the raspberry cheesecake: Chill cheesecake, add raspberry sauce before serving.
- Storage: Store cheesecake in the fridge for 4-5 days.
Notes
- Ensure cream cheese and yoghurt are at room temperature for a smooth filling.
- Check the consistency of the biscuit/butter mixture before pressing into the pan.
- Watch the cheesecake closely during baking to prevent overcooking.
- Adjust sugar in the raspberry sauce based on personal preference.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
