You’ll love this incredibly rich and creamy baked raspberry cheesecake. It has the most amazing intense raspberry flavour and the raspberry sauce it a total revelation, adding a wonderful tangy freshness and transforming the cheesecake into a truly unforgettable dessert. It’s also incredibly easy to make, no water bath and no stand or hand mixer needed!
Servings12
INGREDIENTS
For cheesecake crust:
- 225 g (2 ¼ cups) finely crushed digestive biscuits (You can also use graham crackers. If you need the cheesecake to be gluten free, you can use gluten free digestives or rich tea biscuits, or other gluten free cookies/biscuits of choice.)
- 75 g (⅔ stick) unsalted butter, melted (The exact amount of butter you will need will depend on the type of biscuits/cookies/crackers you use.)
For raspberry cheesecake filling:
- 400 g (3 ⅓ cups) fresh or frozen raspberries
- 600 g (2 ⅔ cups) full-fat cream cheese, room temperature (I used Philadelphia cream cheese.)
- 115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature (You can also use sour cream.)
- 200 g (1 cup) caster/superfine or granulated sugar
- 20 g (3 tbsp) cornflour (UK)/cornstarch (US)
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 3 UK medium/US large eggs, room temperature
For raspberry sauce:
- 200 g (1 ⅔ cups) fresh or frozen raspberries
- 75 g (¼ cup + 2 tbsp) granulated sugar
- 240 g (2 cups) fresh raspberries
INSTRUCTIONS
For cheesecake crust:
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Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) springform pan with baking/greaseproof paper (make sure that you line both the bottom and the sides of the pan).
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Mix together the crushed digestive biscuits and melted butter, until you get a mixture resembling wet sand. Transfer the mixture into the lined springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.
Tip: Depending on the type and brand of cookies/biscuits you use, you might need slightly less or slightly more butter than listed in this recipe. Add the butter slowly, mixing well after each addition, until you reach the consistency of wet sand. You want a mixture that somewhat sticks together or holds its shape when pressed together, but it shouldn’t feel/look greasy or oily.
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Bake at 350ºF (180ºC) for 10 minutes, then remove from the oven and allow to cool until warm.
