Description
Indulge in the creamy decadence of this Easy Baked Raspberry Cheesecake. A buttery crust cradles a luscious raspberry-infused cream cheese filling, topped with a vibrant raspberry sauce. Perfect for any occasion, this dessert is sure to impress!
Ingredients
Units
Scale
Cheesecake Crust:
- 225 g (2 1/4 cups) finely crushed digestive biscuits
- 75 g (2/3 stick) unsalted butter, melted
Raspberry Cheesecake Filling:
- 400 g (3 1/3 cups) fresh or frozen raspberries
- 600 g (2 2/3 cups) full-fat cream cheese
- 115 g (1/2 cup) full-fat plain or Greek-style yoghurt
- 200 g (1 cup) caster/superfine or granulated sugar
- 20 g (3 tbsp) cornflour
- 1/2 tsp vanilla bean paste
- 3 UK medium/US large eggs
Raspberry Sauce:
- 200 g (1 2/3 cups) fresh or frozen raspberries
- 75 g (1/4 cup + 2 tbsp) granulated sugar
- 240 g (2 cups) fresh raspberries
Instructions
- Cheesecake Crust: Adjust oven rack, pre-heat to 350ºF, line pan, mix biscuits and butter, press into pan, bake and cool.
- Raspberry Cheesecake Filling: Reduce oven temperature, make raspberry reduction, mix cream cheese and yoghurt, add sugar and cornflour, incorporate vanilla, add eggs, mix in raspberry reduction, pour into crust, bake, and cool.
- Raspberry Sauce: Cook raspberries and sugar, strain, reduce juice, cool, mix reduction with fresh raspberries.
- Assembling the Raspberry Cheesecake: Remove cheesecake from pan, spoon over raspberry sauce, slice, and serve.
- Storage: Keep refrigerated in a closed container for 4-5 days.
Notes
- Ensure ingredients are at room temperature for optimal mixing.
- Adjust sweetness to taste preference.
- Allow cheesecake to chill thoroughly for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
