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Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

This Baked Raspberry Cheesecake combines creamy cheesecake with tangy raspberries for a delightful dessert experience.
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Prep Time 1 hour
Cook Time 1 hour 35 minutes
Cooling Time 4 hours
Total Time 6 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 225 g digestive biscuits, finely crushed
  • 75 g unsalted butter, melted
Filling
  • 600 g full-fat cream cheese, room temperature
  • 115 g full-fat plain or Greek-style yoghurt, room temperature
  • 200 g caster/superfine or granulated sugar
  • 20 g cornflour/cornstarch
  • 0.5 tsp vanilla bean paste or 1 tsp vanilla extract
  • 3 large UK medium/US large eggs, room temperature
  • 400 g fresh or frozen raspberries
Topping
  • 240 g fresh raspberries
  • 75 g granulated sugar

Equipment

  • Baking dish

Method
 

Preparation
  1. Preheat the oven.
  2. Mix finely crushed digestive biscuits with melted butter.
  3. Press the biscuit mixture into the base of a baking dish.
Making the Filling
  1. In a bowl, combine cream cheese, yoghurt, sugar, cornflour, and vanilla.
  2. Add eggs one at a time, mixing well after each addition.
  3. Gently fold in the raspberries.
  4. Pour the cheesecake mixture over the biscuit base.
  5. Bake until set.
Serving
  1. Allow to cool before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17g

Notes

Feel free to customize with other berries or a fruit compote on top.

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