Description
You’ll love this incredibly rich and creamy baked raspberry cheesecake. It has an intense raspberry flavour and a tangy raspberry sauce that transforms it into a truly unforgettable dessert. No water bath and no mixer needed, making it surprisingly easy to prepare.
Ingredients
- For the crust:
- 225 g finely crushed digestive biscuits or graham crackers (use gluten-free if needed)
- 75 g unsalted butter, melted
- For the raspberry cheesecake filling:
- 400 g fresh or frozen raspberries
- 600 g full-fat cream cheese, room temperature
- 115 g full-fat yoghurt or sour cream, room temperature
- 200 g granulated sugar
- 20 g cornflour/cornstarch
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 3 large eggs, room temperature
- For the raspberry sauce:
- 200 g fresh or frozen raspberries
- 75 g granulated sugar
- 240 g fresh raspberries
Instructions
- Make the crust: Preheat oven to 350°F (180°C). Line an 8-inch springform pan. Mix crushed biscuits and melted butter until like wet sand. Press into the pan with a slight rim. Bake 10 minutes, then cool.
- Prepare raspberry reduction: Cook 400 g raspberries until juicy. Strain and discard seeds. Simmer juice until reduced to about ½ cup. Cool completely.
- Make filling: Reduce oven to 285°F (140°C). Mix cream cheese and yoghurt until smooth. Add sugar mixed with cornstarch. Mix in vanilla. Add eggs one at a time. Stir in cooled raspberry reduction.
- Bake: Pour filling into crust. Bake 60–65 minutes until edges are set and center slightly wobbly. Turn oven off and cool inside with door ajar.
- Chill: Refrigerate at least 4 hours or overnight.
- Make sauce: Cook 200 g raspberries with sugar. Strain and reduce to about ⅓ cup. Cool, then mix with fresh raspberries.
- Assemble: Remove cheesecake from pan. Spoon sauce over top before serving.
Notes
- You can use gluten-free biscuits to make this cheesecake gluten free.
- Do not over-mix the batter to avoid cracks.
- The sauce can be spooned over individual slices for cleaner cuts.
- Store covered in the fridge for 4–5 days.
- Prep Time: 1 hour
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American