Baked Raspberry Cheesecake Recipe

Baked cheesecakes are the best kind but do not need to be complicated. This one is pretty much fool proof and is done in 40 minutes as long as the oven is set to 180C. The filling is rich, creamy and heavenly, everything yo would expect from a cheesecake and then some! Naturally cheesecakes and raspberries go well together because of the natural tanginess that cheesecakes have. The tartness of the raspberries and creaminess of the cream cheese results in a sumptuous and deliciously rich cheesecake which isn’t overly sweet as the raspberries are quite tart, and the lemon zest gives cuts through the sweetness. No doubt this cheesecake is a winner and one that you will do time and again because of it’s amazing taste and ease.

When the cheesecake is cooling the top might crack a little but it is not a problem as the raspberry sauce and sprinkled raspberries will mask this. This can be prevented altogether if it is allowed to cool slowly, by allowing to sit in the oven with the door open until it cools completely, although this will take longer than simply taking it out.

Baked Raspberry Cheesecake Recipe
Yield: 8 Servings
Difficulty: Medium
Cooking time:
Metric
US/Cups

Ingredients

  • 10 digestive biscuits
  • 50g butter, room temperature
  • 600g cream cheese, room temperature
  • 2 tbsp flour
  • 200g granulated sugar
  • 2 eggs + 2 yolks
  • 1 lemon zest
  • 500g raspberries
  • 100g raspberry conserve
  • 10 digestive biscuits
  • 2oz butter, room temperature
  • 2⅔ cups cream cheese, room temperature
  • 2 tbsp flour
  • 1 cup granulated sugar
  • 2 eggs + 2 yolks
  • 1 lemon zest
  • 1 lb 2oz  raspberries
  • ½ cup raspberry conserve

Instructions

For the cheesecake

  1. Preheat the oven to 180C (355F).
  2. Crush biscuits in the food processor and mix with the butter until the mixture is of a sandy consistency.
  3. Press into the bottom of a 22cm (9 inch) springform tin.
  4. Beat the cream cheese with the sugar and lemon zest until thoroughly mixed.
  5. Add the eggs and flour and mix in well until the mixture is uniform.
  6. Stir in about two thirds of the raspberries.
  7. Pour into the tin, on top of the biscuit base.
  8. Place in the oven for 40 minutes until it is set but has a slight wobble in the centre.
  9. Remove from the oven and allow to cool fully in the tin.

For the sauce

  1. Put the raspberry jam or conserve in a pan and warm through until it begins to get runny.
  2. Add 100g (4 oz) of the raspberries and cook them in the sauce for a few minutes until they dissolve.
  3. Set aside and pour over the cheesecake when it has cooled.
  4. Sprinkle the remaining raspberries on top.

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