If you’re looking for a dessert that’s both stunning and delightfully simple to make, this Easy Baked Raspberry Cheesecake Recipe is exactly what you need in your life. It combines the creamy richness of full-fat cream cheese with the bright, tangy sweetness of fresh raspberries, all nestled on a buttery digestive biscuit base. This cheesecake offers a perfect balance of texture and flavor, making it an irresistible treat whether you’re serving it for a special occasion or just treating yourself on a cozy afternoon. Plus, the raspberry sauce on top adds a jewel-like finish that’s as beautiful as it is delicious.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a cheesecake that tastes as amazing as it looks. Each item on this list works in harmony to provide that classic cheesecake texture, a flavorful raspberry punch, and a perfectly crunchy base.
- 225 g finely crushed digestive biscuits: Make sure they’re finely crushed to create a crisp, even base that holds the cheesecake together beautifully.
- 75 g unsalted butter, melted: This binds the biscuit crumbs, giving the crust a rich, buttery flavor.
- 400 g fresh or frozen raspberries: Adds fresh raspberry flavor to the cheesecake mix itself, ensuring every bite bursts with berry goodness.
- 600 g full-fat cream cheese: The creamy backbone of the cheesecake, providing that luscious, smooth texture and tangy flavor.
- 115 g full-fat plain or Greek-style yoghurt: Adds moisture and a subtle tang, helping balance the richness of the cream cheese.
- 200 g caster or superfine sugar: Sweetens the cheesecake filling evenly without graininess.
- 20 g cornflour: Acts as a stabilizer to keep your cheesecake perfectly firm yet silky.
- ½ tsp vanilla bean paste: Infuses a warm, fragrant note that elevates the entire dessert.
- 3 UK medium or US large eggs: Essential for structure and that irresistible creamy texture.
- 200 g fresh or frozen raspberries (for reduction): Concentrated into a luscious sauce that infuses the filling with vibrant raspberry flavor.
- 75 g granulated sugar (for raspberry sauce): Balances tartness and intensifies the natural sweetness of the raspberries.
- 240 g fresh raspberries (for topping): Fresh berries to crown your cheesecake with an elegant, colorful flourish.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by positioning your oven rack in the middle and preheating it to 350ºF (175ºC). Line your springform pan with parchment paper, so you can easily lift the cheesecake later. Mix the finely crushed digestive biscuits with the melted butter until the crumbs are evenly coated. Press this mixture firmly into the base of your pan, creating an even layer. Bake it for about 10 minutes to set the crust, then take it out to cool completely while you prepare the filling.
Step 2: Make the Raspberry Reduction and Cheesecake Filling
Lower your oven temperature to 300ºF (150ºC). In a saucepan, gently cook 200 g of raspberries with 75 g granulated sugar until they break down and thicken into a lovely reduction – this takes about 5-7 minutes. Set aside to cool. Next, in a mixing bowl, combine the cream cheese and yoghurt until smooth. Gradually add the caster sugar and cornflour, mixing continuously to avoid lumps. Stir in the vanilla bean paste, then add the eggs one at a time, mixing well after each. Fold in the cooled raspberry reduction carefully to swirl the vibrant color and flavor through the filling. Pour the delicious mixture over the cooled crust and bake for around 1 hour and 20 minutes. Your cheesecake is done when the edges are set but the center still has a slight wobble.
Step 3: Prepare the Raspberry Sauce Topping
While the cheesecake cools at room temperature, cook 240 g fresh raspberries with a little granulated sugar in a saucepan until they soften and release their juices. Strain the mixture to remove seeds, then reduce the liquid by simmering gently until thickened into a syrupy sauce. Allow this to cool before mixing it with fresh raspberries. This topping will add a fresh burst of color and flavor on your cheesecake.
Step 4: Assemble and Serve
Once your cheesecake is completely cool (ideally after chilling in the fridge for at least 4 hours or overnight), carefully remove it from the springform pan. Spoon the glossy raspberry sauce over the top, letting some drip enticingly down the sides. Slice with a sharp knife, wiping it clean between cuts for perfect pieces every time. Now you’re ready to wow your guests – or yourself!
Step 5: Keep It Fresh
Store your cheesecake in a sealed container in the refrigerator for up to 4-5 days, ensuring it stays moist and flavorful with every slice.
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
To make your cheesecake presentation charming and inviting, top it with a handful of extra fresh raspberries and a light dusting of powdered sugar. A sprig of fresh mint adds a lovely pop of green and a fresh aroma that complements the tart berries perfectly.
Side Dishes
This cheesecake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream, which balances the tartness and adds creamy indulgence. For an unexpected twist, try serving alongside a tangy lemon curd or a handful of toasted almonds for crunch.
Creative Ways to Present
For parties or special occasions, slice the cheesecake into mini servings using cookie cutters or cut smaller portions to serve in glass jars layered with extra raspberry sauce and biscuit crumbs. You can also drizzle the top with white chocolate to bring in a sweet contrast that dazzles both eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake tightly with plastic wrap and store it in an airtight container in the refrigerator. This helps prevent it from drying out and allows you to enjoy fresh slices for several days after baking.
Freezing
You can freeze the cheesecake to enjoy later by wrapping it carefully in plastic wrap and then aluminum foil before placing it in the freezer. To thaw, move it to the refrigerator overnight. Keep in mind that freezing may slightly change the texture, but it will still taste delicious.
Reheating
Since cheesecake is best served chilled, avoid reheating. Instead, bring your slices to room temperature by leaving them out for about 30 minutes before serving to unlock the fullest flavor and creamiest texture.
FAQs
Can I use frozen raspberries for this Easy Baked Raspberry Cheesecake Recipe?
Absolutely! Frozen raspberries work just as well as fresh ones, especially for the reduction and the filling. Just make sure to thaw and drain them well to avoid extra moisture compromising the texture.
What can I substitute for digestive biscuits in the crust?
You can use graham crackers or even crushed vanilla wafers as a substitute. Both will give a slightly different but equally delicious flavor and texture for the crust.
Do I need to use full-fat cream cheese and yoghurt?
Full-fat versions provide the richest, creamiest texture and flavor. Using lower-fat alternatives might result in a less smooth cheesecake, but it will still turn out tasty.
Can I make this cheesecake gluten-free?
Yes! Simply swap the digestive biscuits for a gluten-free biscuit or cookie alternative, and ensure all other ingredients are gluten-free certified.
How long does it take to bake this cheesecake?
The total baking time is about 1 hour and 20 minutes at a reduced temperature, after an initial crust baking of around 10 minutes at a higher temperature. It’s important to follow these steps for the ideal texture.
Final Thoughts
This Easy Baked Raspberry Cheesecake Recipe is a true showstopper that’s as enjoyable to make as it is to eat. From the buttery base to the luscious raspberry swirls and vibrant topping, it’s a recipe that brings warmth and joy to any gathering. Don’t hesitate to dive in and make this delightful dessert your own—you’ll soon understand why it’s such a beloved favorite.
Print
Easy Baked Raspberry Cheesecake Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour 35 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy baked raspberry cheesecake is a luscious dessert featuring a buttery biscuit crust, a creamy tangy cheesecake filling swirled with vibrant raspberry reduction, and topped with fresh raspberry sauce. Perfect for any occasion, it offers a harmonious balance of sweet and tart flavors with a smooth, rich texture that melts in your mouth.
Ingredients
For the Crust
- 225 g (2 ¼ cups) finely crushed digestive biscuits
- 75 g (â…” stick) unsalted butter, melted
For the Raspberry Reduction and 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
For the 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 and bake the crust: Adjust your oven rack to the middle position and preheat the oven to 350ºF (175ºC). Line a springform pan or similar with parchment paper. Combine finely crushed digestive biscuits with melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the pan to form an even crust. Bake in the preheated oven for about 10 minutes, then remove and allow it to cool completely.
- Make the raspberry reduction and prepare the cheesecake filling: Lower the oven temperature to 325ºF (160ºC). In a saucepan, gently cook 400 g of raspberries until they break down and release their juice, then strain through a fine sieve to remove seeds, creating a smooth raspberry reduction. In a large bowl, beat together the full-fat cream cheese and yoghurt until smooth. Add the sugar and cornflour, mixing thoroughly. Incorporate the vanilla bean paste. Add the eggs one at a time, beating gently after each addition to maintain a creamy texture. Fold in the raspberry reduction gently to create a marbled effect. Pour this filling evenly over the cooled biscuit crust.
- Bake the cheesecake and cool: Place the cheesecake into the oven and bake at the lowered temperature for approximately 1 hour and 25 minutes or until the center is just set but still slightly wobbly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 15 minutes to cool gradually. Then remove from the oven and allow it to cool completely at room temperature before refrigerating to chill fully.
- Prepare the raspberry sauce topping: In a saucepan, combine 200 g of raspberries and 75 g of granulated sugar. Cook gently until the raspberries break down and the sugar dissolves completely. Strain the mixture through a fine sieve to remove seeds and cook the juice down slightly to thicken it into a sauce. Allow the sauce to cool. Once cooled, mix this raspberry sauce with an additional 240 g of fresh raspberries to create a vibrant, chunky topping.
- Assemble and serve: Carefully remove the chilled cheesecake from the pan and place it on a serving plate. Spoon the prepared raspberry sauce topping evenly over the cheesecake. Slice using a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled for the best flavor and texture.
- Storage: Store any leftover cheesecake in a closed container in the refrigerator. It will keep well for 4-5 days, maintaining freshness and flavor.
Notes
- Ensure all ingredients are at room temperature before mixing for smoother batter.
- For a seedless raspberry reduction, be patient when straining to achieve a smooth texture.
- You can substitute digestive biscuits with graham crackers if unavailable.
- If using frozen raspberries, thaw and drain excess liquid before use in the crust and filling.
- Use a water bath while baking to prevent cracking, if desired.
- Allow the cheesecake to chill for at least 4 hours or overnight for optimal firmness.
