If you are looking to impress your guests or simply indulge in a luscious dessert with a burst of berry goodness, this Easy Baked Raspberry Cheesecake Recipe is your golden ticket. It combines a crisp, buttery biscuit crust with a velvety smooth cream cheese filling swirled with sweet-tart raspberry reduction, topped generously with fresh raspberries and a glossy sauce. The balance of creamy texture and vibrant fruitiness makes every bite a delightful experience that’s surprisingly simple to prepare. Whether you’re a cheesecake veteran or a curious newbie, this recipe will quickly become one of your kitchen favorites and a showstopper for any occasion.
Ingredients You’ll Need
Ready to create this stunning dessert? The ingredients are straightforward but each plays a crucial role in delivering the perfect texture, flavor, and appearance to your cheesecake. From the biscuit base to the fresh raspberries, every component is essential.
- 225 g (2 ¼ cups) finely crushed digestive biscuits: Provides the flavorful, crunchy crust that forms the cheesecake’s sturdy base.
- 75 g (â…” stick) unsalted butter, melted: Binds the biscuit crumbs together and adds rich, creamy notes to the crust.
- 400 g (3 â…“ cups) fresh or frozen raspberries: Used in the rich and tangy raspberry reduction to infuse the cheesecake filling.
- 600 g (2 â…” cups) full-fat cream cheese: The creamy foundation of the cheesecake filling, lending a smooth and rich texture.
- 115 g (½ cup) full-fat plain or Greek-style yoghurt: Adds silkiness and slight tang to balance the cream cheese’s richness.
- 200 g (1 cup) caster/superfine or granulated sugar: Sweetens the filling perfectly without overpowering the raspberries.
- 20 g (3 tbsp) cornflour: Helps to thicken the filling, giving it a firm yet creamy consistency.
- ½ tsp vanilla bean paste: Adds depth with aromatic vanilla warmth.
- 3 UK medium/US large eggs: Bind the filling ingredients as they bake, ensuring a firm, sliceable cheesecake.
- 200 g (1 â…” cups) fresh or frozen raspberries: Cooked with sugar to create the luscious raspberry sauce topping.
- 75 g (¼ cup + 2 tbsp) granulated sugar: Sweetens the raspberry sauce to balance tartness.
- 240 g (2 cups) fresh raspberries: Added to the sauce just before serving for freshness and texture.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the Cheesecake Crust
Start by preheating your oven to 350ºF and lining a springform pan with parchment paper for easy removal later. Mix the finely crushed digestive biscuits with the melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of your pan to create a compact, even crust layer. Bake it for about 10 minutes until golden and fragrant, then set aside to cool completely. This step ensures your crust stays crisp and flavorful, forming the perfect base for the cheesecake.
Step 2: Make the Raspberry Reduction
Reduce the oven temperature to 320ºF (160ºC) for the cheesecake filling. Meanwhile, in a small saucepan, gently cook 400 g of raspberries with a bit of water until the berries break down and release their juice. Strain the mixture through a fine sieve to remove the seeds, retaining only the smooth raspberry syrup. This reduction will be folded into the cream cheese mixture, imparting vivid color and intense raspberry flavor throughout the filling.
Step 3: Prepare the Raspberry Cheesecake Filling
In a large mixing bowl, beat the full-fat cream cheese and Greek-style yogurt until smooth and creamy, ensuring no lumps remain. Gradually add the sugar and cornflour, mixing well after each addition. Stir in the vanilla bean paste for a fragrant touch. Next, incorporate the eggs one at a time, blending just until combined to maintain a smooth texture. Gently fold in the raspberry reduction you prepared earlier, swirling it evenly throughout the batter. Pour this luscious filling over the cooled crust, smoothing the top with a spatula.
Step 4: Bake and Cool the Cheesecake
Place the springform pan in the oven and bake the cheesecake for approximately 35-40 minutes, or until the edges are set and the center slightly jiggles when gently shaken—the hallmark of a perfectly baked cheesecake. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for an hour; this prevents cracks. Afterwards, remove it from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set and intensify the flavors.
Step 5: Prepare the Raspberry Sauce
To give this cheesecake its signature finish, cook 200 g of raspberries with 75 g of sugar over medium heat until the fruit softens and releases its juices. Strain the mixture to extract a smooth juice, then simmer the juice gently to thicken it into a syrupy consistency. Once cooled, fold in 240 g of fresh raspberries to add bursts of fresh fruit texture. This vibrant sauce beautifully complements the creamy cheesecake with fresh, bright notes.
Step 6: Assemble Your Easy Baked Raspberry Cheesecake Recipe
Carefully remove the chilled cheesecake from the springform pan and place it on your serving plate. Spoon the cooled raspberry sauce generously over the top, allowing it to cascade over the edges slightly for an inviting look. Slice and serve this majestic dessert to your delighted guests or family, savoring every creamy, fruity bite.
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
A sprinkle of fresh mint leaves or a light dusting of powdered sugar adds a refreshing visual and aromatic contrast to the sweeter elements. You can also add a few whole raspberries or white chocolate shavings for an elegant finishing touch that wow’s both eyes and taste buds.
Side Dishes
This cheesecake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of softly whipped cream. A small bowl of mixed berries alongside can add extra brightness and texture. For something a little different, serve it with a cup of strong black coffee or a fruity dessert wine to complement the richness.
Creative Ways to Present
Consider serving individual cheesecake portions in elegant glass jars layered with raspberry sauce and whipped cream for a chic twist. Alternatively, top with edible flowers for a stunning, garden-fresh presentation. You could also drizzle the raspberry sauce artistically across the plate and garnish with crushed biscuit crumbs to echo the crust’s crunch, elevating the dining experience.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 4-5 days. Keeping it chilled maintains its creamy texture and preserves the fresh raspberry flavors. Be sure to cover the top well or wrap the cake with plastic wrap to avoid absorbing fridge odors.
Freezing
To freeze, wrap individual slices tightly in cling film and then aluminum foil or place them in a freezer-safe container. Frozen cheesecake can last up to one month. When ready to enjoy, thaw slices overnight in the refrigerator to retain the best taste and texture.
Reheating
Cheesecake is best served cold, but if desired, you can let slices sit at room temperature for 15-20 minutes to soften slightly. Avoid microwaving as it may alter the texture and make the dessert unevenly warm or soggy.
FAQs
Can I use frozen raspberries instead of fresh for this Easy Baked Raspberry Cheesecake Recipe?
Absolutely! Frozen raspberries work perfectly for both the reduction and sauce, offering convenience without sacrificing flavor. Just thaw and drain excess liquid before using for the best results.
Is it necessary to bake the cheesecake, or can it be made no-bake?
This recipe specifically benefits from baking which helps achieve a firm yet creamy texture and sets the filling properly. No-bake versions are possible, but they will have a different, softer texture.
Can I substitute Greek yogurt with regular yogurt?
Yes, plain full-fat yogurt can replace Greek yogurt, though Greek yogurt’s thick texture helps the filling stay dense and rich. Using regular yogurt may result in a slightly softer cheesecake.
How do I prevent cracks on the cheesecake surface?
Slow cooling after baking by leaving the cheesecake in the turned-off oven with the door ajar helps to prevent cracks. Also, avoid overmixing and don’t overbake, as that could cause the filling to dry out and crack.
Can I double this Easy Baked Raspberry Cheesecake Recipe for a larger crowd?
Yes, you can double the ingredients and use a larger pan. Just adjust baking times accordingly and keep a close eye on the cheesecake’s doneness since larger cakes may take longer to bake.
Final Thoughts
There’s something so heartwarming about baking your own cheesecake that bursts with fresh raspberry flavor, and this Easy Baked Raspberry Cheesecake Recipe is truly a joy to make and devour. The combination of a buttery crust, creamy filling, and vivid berry sauce feels like a celebration on a plate. I hope you give this recipe a try soon—it might just become the dessert you reach for time and time again!
Print
Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 35 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Baked Raspberry Cheesecake is a luscious dessert featuring a crumbly digestive biscuit crust, a creamy cream cheese and yogurt filling swirled with a vibrant raspberry reduction, and topped with a fresh raspberry sauce. Perfectly balanced sweetness and tangy fruitiness make it a crowd-pleaser for any occasion.
Ingredients
Crust
- 225 g (2 ¼ cups) finely crushed digestive biscuits
- 75 g (â…” stick) unsalted butter, melted
Raspberry 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
- 200 g (1 â…” cups) fresh or frozen raspberries
- 75 g (¼ cup + 2 tbsp) granulated sugar
- 240 g (2 cups) fresh raspberries
Instructions
- Prepare the Cheesecake Crust: Adjust your oven rack to the middle position and preheat the oven to 350ºF (175ºC). Line a baking pan with parchment paper. In a bowl, combine the finely crushed digestive biscuits with the melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the base of the prepared pan to form the crust. Bake the crust for about 10 minutes, then remove and let it cool completely.
- Make the Raspberry Reduction: Reduce the oven temperature to 325ºF (163ºC). Spread 400 grams of fresh or frozen raspberries on a baking tray and roast them for about 15 minutes until softened and juicy. Then, strain the roasted raspberries through a fine sieve to collect the juice, discarding seeds. This juice will be used for the cheesecake filling.
- Prepare the Raspberry Cheesecake Filling: In a large mixing bowl, beat the full-fat cream cheese and plain or Greek-style yoghurt until smooth and creamy. Gradually add the caster sugar and cornflour, mixing well to combine. Stir in the vanilla bean paste for flavor. Add the eggs one at a time, beating well between each addition to fully incorporate them. Gently fold in the strained raspberry reduction juice to the cream cheese mixture, ensuring an even swirl of raspberry flavor.
- Assemble and Bake the Cheesecake: Pour the prepared cheesecake filling over the cooled biscuit crust, smoothing the top with a spatula. Bake the cheesecake in the oven preheated to 325ºF (163ºC) for approximately 50-60 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour to prevent cracks. Remove from the oven and cool completely to room temperature before chilling in the fridge for at least 4 hours or overnight for best results.
- Prepare the Raspberry Sauce: Combine 200 grams of fresh or frozen raspberries with 75 grams of granulated sugar in a saucepan over medium heat. Cook the mixture until the raspberries break down and release their juices. Strain the mixture through a fine sieve to remove seeds. Return the juice to the saucepan and reduce it over low heat until slightly thickened. Let the reduction cool, then stir in 240 grams of fresh raspberries for added texture and freshness.
- Assemble the Raspberry Cheesecake for Serving: Carefully remove the chilled cheesecake from the pan. Spoon the prepared raspberry sauce generously over the top of the cheesecake, allowing the fresh raspberries and sauce to cascade beautifully. Slice into 12 portions and serve chilled for a refreshing, fruity dessert.
- Storage: Store any leftover cheesecake in a closed container in the refrigerator. It will keep well for 4-5 days, maintaining its fresh flavor and creamy texture.
Notes
- Use fresh raspberries if possible for the best flavor, but frozen raspberries also work well.
- Ensure the crust is completely cooled before adding the filling to prevent sogginess.
- Let the cheesecake cool slowly in the oven after baking to avoid cracks.
- You can line the baking pan with parchment paper and use a springform pan for easier removal.
- This cheesecake tastes best when chilled overnight, giving flavors time to develop.
- For a smoother sauce, strain the raspberry sauce multiple times to remove all seeds.
