If you’ve been craving a dessert that’s as visually stunning as it is delightfully tangy and creamy, you’re going to love this Easy Baked Raspberry Cheesecake Recipe. It perfectly balances the sweetness of fresh raspberries with a rich, velvety cream cheese filling nestled on a buttery biscuit crust. Whether you’re serving it at a dinner party or simply treating yourself after a long day, this cheesecake brings that irresistible homemade charm with a surprisingly straightforward method that anyone can master.
Ingredients You’ll Need
Every ingredient here is chosen to create the perfect harmony of flavors and textures. From the crumbly biscuit crust that provides a satisfying base, to the luscious cream cheese and refreshing raspberries that add depth and brightness, these essentials come together beautifully to make this cheesecake shine.
- 225 g finely crushed digestive biscuits: The buttery crunch forming the cheesecake’s foundation—make sure they’re finely crushed for the best texture.
- 75 g unsalted butter, melted: Helps bind the biscuit crumbs firmly while adding richness without overpowering.
- 400 g fresh or frozen raspberries: Bursting with natural tartness, these infuse the batter with vibrant raspberry flavor.
- 600 g full-fat cream cheese: The creamy heart of the cheesecake that brings smoothness and body.
- 115 g full-fat plain or Greek-style yoghurt: Adds a slight tang and lightens up the texture for a delicate finish.
- 200 g caster/superfine or granulated sugar: Sweetens the filling just enough without overshadowing the berries.
- 20 g cornflour: Essential for stabilizing the cheesecake and giving it that perfect set.
- ½ tsp vanilla bean paste: A touch of warmth and aroma that elevates every bite.
- 3 UK medium/US large eggs: They bind the filling together, creating that luscious, silky consistency.
- 200 g fresh or frozen raspberries (for reduction): Used to make a concentrated sauce with balanced sweetness.
- 75 g granulated sugar (for reduction): Helps the raspberry sauce achieve the ideal syrupy texture.
- 240 g fresh raspberries (for topping): Final fresh burst of color and flavor to crown your cheesecake.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350ºF (175ºC) and lining your springform pan with parchment paper to ensure easy removal later. Combine the finely crushed digestive biscuits with melted butter, mixing until the crumbs are fully coated and take on a sandy texture. Firmly press this mixture into the base of your pan to create an even layer, then bake it for about 10 minutes until golden and set. Let it cool completely to ensure it becomes crisp and the perfect base for your cheesecake filling.
Step 2: Make the Raspberry Reduction and Cheesecake Filling
Turn down your oven temperature to 325ºF (160ºC). While the crust cools, gently cook 200 g raspberries with 75 g sugar on medium heat, stirring frequently until they break down and release their juices. Strain the mixture through a fine sieve to remove seeds, then return the juice to the pan and simmer until it thickens into a luscious reduction. Cool it completely before use.
Meanwhile, in a large bowl, beat the full-fat cream cheese and yoghurt until silky smooth. Gradually whisk in the caster sugar and cornflour, followed by the vanilla bean paste for fragrant warmth. Add the eggs one at a time, incorporating fully after each addition. Fold the cooled raspberry reduction gently into this creamy batter, ensuring you get swirls of vibrant pink throughout.
Step 3: Bake the Cheesecake
Pour the prepared cheesecake filling onto the cooled biscuit crust, smoothing the surface delicately. Bake for about 1 hour and 20 minutes, or until the edges are set but the center still has a slight wobble—this ensures a creamy, melt-in-your-mouth texture. Turn off the oven and leave the cheesecake inside for about 15 minutes to prevent cracking before moving it to cool completely at room temperature.
Step 4: Prepare the Raspberry Topping and Assemble
In a small saucepan, warm 240 g of fresh raspberries just until they release some juice but retain their shape. Spoon this over the chilled cheesecake generously, giving you a refreshing pop of bright, natural flavor that complements the creamy filling perfectly. This final touch gives the cheesecake an inviting, fresh-from-the-berry-patch feel.
Step 5: Chill and Serve
Transfer your beautifully topped cheesecake to the fridge and chill for at least 4 hours or overnight. This resting time allows the flavors to mingle and the texture to firm up beautifully. When ready, slice into generous pieces and watch smiles appear around your table as everyone enjoys this dreamy dessert.
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
For an extra sparkle, scatter a few fresh raspberries on top or dust the cheesecake lightly with icing sugar. A sprig of fresh mint can add a lovely contrast in color and a subtle herbal note that plays wonderfully with the tart raspberries.
Side Dishes
This cheesecake pairs beautifully with a simple dollop of freshly whipped cream or a spoonful of vanilla ice cream to add a cooling balance. For something a little different, serve it alongside a citrus-based sorbet to echo the fruity theme and refresh your palate.
Creative Ways to Present
If you really want to wow your guests, serve your slices on colorful plates with a drizzle of raspberry coulis swirling around. You might even try layering small cheesecake portions in glasses with raspberry sauce and crushed biscuits for an elegant, portable dessert option.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake in an airtight container in the refrigerator. It stays fresh and delicious for 4 to 5 days, giving you plenty of opportunities to enjoy it without losing any of its creamy charm or raspberry brightness.
Freezing
If you want to keep your cheesecake longer, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Frozen cheesecake retains its quality for up to one month. Thaw it slowly in the refrigerator overnight before serving to preserve its texture.
Reheating
Cheesecake is best enjoyed chilled, so avoid reheating. However, if you prefer it slightly less cold, allow it to sit at room temperature for 15-20 minutes before serving to soften the texture and enhance the flavors.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work just as well as fresh ones in this Easy Baked Raspberry Cheesecake Recipe. Just thaw and drain any excess juice before using, especially in the topping, to prevent the cheesecake from becoming too watery.
What if I don’t have digestive biscuits?
You can substitute digestive biscuits with graham crackers or any other plain, slightly sweet biscuit. Just ensure they are crushed finely for the best crust texture.
How do I prevent my cheesecake from cracking?
To avoid cracks, bake the cheesecake gently without overcooking and allow it to cool gradually in the oven with the door ajar. Also, avoid vigorous mixing once the eggs are added to keep the batter smooth and stable.
Is it necessary to strain the raspberry reduction?
Straining the raspberry sauce removes seeds for a smooth texture, which many people prefer for a refined finish. However, if you love the rustic feel, you can skip this step, but keep in mind some seeds may be noticeable.
Can I use low-fat cream cheese or yoghurt?
For best results, full-fat cream cheese and yoghurt are recommended as they give the cheesecake its rich and creamy texture. Low-fat alternatives might make the filling less smooth and a bit more dense.
Final Thoughts
This Easy Baked Raspberry Cheesecake Recipe has a special way of bringing people together with its irresistible flavors and stunning presentation. It’s a dessert that feels fancy without the fuss, perfect for celebrations or simply when you want to make an ordinary day extraordinary. I can’t wait for you to try it and share the joy this cheesecake brings with your friends and family.
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Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour 35 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy baked raspberry cheesecake features a buttery digestive biscuit crust topped with a creamy, tangy cream cheese filling swirled with raspberry reduction and fresh raspberries for a vibrant, fruity finish. Perfectly balanced with a smooth texture and sweet-tart raspberry sauce, it makes an elegant dessert for any occasion.
Ingredients
Crust
- 225 g (2 ¼ cups) finely crushed digestive biscuits
- 75 g (â…” stick) unsalted butter, melted
Cheesecake Filling
- 400 g (3 â…“ cups) fresh or frozen raspberries
- 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
Raspberry Sauce & Topping
- 200 g (1 â…” cups) fresh or frozen raspberries
- 75 g (¼ cup + 2 tbsp) granulated sugar
- 240 g (2 cups) fresh raspberries for topping
Instructions
- Prepare the crust: Adjust the oven rack to the lower middle position and preheat the oven to 350ºF (175ºC). Line a springform pan with parchment paper. In a bowl, mix the finely crushed digestive biscuits with the melted unsalted butter until the mixture resembles wet sand. Press the mixture evenly into the base of the prepared pan to form the crust. Bake for about 10 minutes until slightly golden and set. Remove from the oven and allow to cool completely.
- Make the cheesecake filling and bake: Lower the oven temperature to 325ºF (165ºC). In a saucepan, cook 400 g raspberries over medium heat until they break down and release juices. Blend or mash to a purée and then mix in the cornflour. Allow this raspberry reduction to cool slightly. In a large bowl, beat the full-fat cream cheese and yoghurt until smooth and creamy. Gradually add the sugar and cornflour, mixing well to combine. Stir in the vanilla bean paste. Add the eggs one at a time, mixing just until incorporated. Gently fold the cooled raspberry reduction into the cream cheese mixture. Pour the filling over the cooled biscuit crust and smooth the top. Bake for about 1 hour and 25 minutes, or until the edges are set and the center slightly wobbly. Cool completely to room temperature, then refrigerate until fully chilled and set (preferably overnight).
- Prepare the raspberry sauce: In a small saucepan, combine 200 g raspberries with 75 g granulated sugar and cook over medium heat until the raspberries break down and the sugar dissolves. Strain the mixture to remove seeds and return the clear juice to the saucepan. Continue simmering until the juice reduces and thickens to a sauce consistency. Allow the sauce to cool completely.
- Assemble and serve: Remove the cheesecake from the springform pan and transfer to a serving plate. Spoon the cooled raspberry sauce evenly over the top of the cheesecake. Scatter 240 g fresh raspberries on top for garnish. Slice into 12 servings and serve chilled.
- Storage: Keep any leftover cheesecake refrigerated in a sealed container for 4-5 days to maintain freshness and flavor.
Notes
- Using frozen raspberries is fine; just thaw and drain excess liquid before using.
- Ensure the cream cheese is at room temperature for a smooth filling without lumps.
- The cheesecake is best made a day ahead to allow proper setting and flavor development.
- For a gluten-free version, substitute digestive biscuits with gluten-free cookies.
- This recipe can be doubled by using larger pans and adjusting baking time accordingly.
