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
Scale
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.
