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
Scale
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.
