Recipe - Baked Raspberry Cheesecake

[[ recipeID=recipe-8kwxzhfgj, title=Baked Raspberry Cheesecake ]]

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Baked Raspberry Cheesecake

An easy, no-fail recipe for a velvety smooth oven-baked raspberry cheesecake with a thick biscuit base.

Servings: 16 Slices

Keywords: Cheesecake, Baked Cheesecake, Cream Cheese, Raspberry, Biscuit Base, Cheesecake Base

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins




Biscuit Base Ingredients

  • 200 g Digestive biscuits
  • 100 g Butter, melted

Cheesecake Ingredients

  • 600 g Cream cheese, full fat (eg. Philadelphia)
  • 100 g Sour cream
  • 300 g Caster sugar
  • 2 Eggs, free range
  • 1 tsp Vanilla paste or essence
  • 450 g raspberries, fresh or frozen
  • 1 handful fresh raspberries, for garnish


Raspberry Coulis Method

  1. To begin preparing your cheesecake, cook the frozen raspberries over a low heat for 10-15 minutes, adding a little bit of water if needed, and stirring frequently. They should break down and release their juice. Put the cooked raspberries through a sieve to remove the seeds. Return to the pan over a low heat to reduce for a little bit longer – the reduction should be roughly the consistency of single cream. Set aside to cool while you make the cheesecake.

Biscuit Base Method

  1. Before starting on your cheesecake biscuit base, pre-heat your oven to 180C and line a 20x20xm square cheesecake tin with parchment paper.
  2. Take your digestive biscuits and crush them up – this is very easy to do if you have a food processor, but if you don't, you can also put the biscuits in a plastic bag and bash them gently with the back of a frying pan or a rolling pin. Mix the crushed cookies with the melted butter until evenly combined.
  3. Push the mixture firmly onto the bottom of your lined cheesecake tin. Compact it down with a spoon, trying to spread the base as evenly as possible. Bake the biscuit base in the pre-heated oven for 10 minutes. Set aside to cool.

Cheesecake Method

  1. Reduce the oven temperature to 160C. Thoroughly mix the cream cheese with the sugar using an electric whisk, or hand whisk if you haven't got one. Add the sour cream and vanilla, and again, whisk until evenly combined. Finally, add the eggs, one at a time. Don't over-mix at this stage, it could result in a grainy cheesecake.
  2. Pour the cheesecake filling into the tin over the biscuit base, which should now be warm rather than hot. Using a tablespoon, gently place spoonfuls of the raspberry reduction onto the cheesecake filling. Using a knife, swirl the raspberry reduction to create patterns. Gently push the fresh raspberries into the cheesecake.
  3. Bake your cheesecake in the pre-heated oven at 160C, for about 55 minutes. The filling should still be slightly wobbly in the middle – it will finish cooking with the remaining heat. Put your cheesecake on the side to cool, before putting it in the fridge for at least 1 hour before serving.