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
Scale
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.
