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Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

This Baked Raspberry Cheesecake is creamy, delicious, and the perfect dessert for sweet lovers.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 225 g finely crushed digestive biscuits
  • 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 (UK)/cornstarch (US)
  • 0.5 tsp vanilla bean paste or 1 tsp vanilla extract
  • 3 pieces medium eggs room temperature
  • 400 g fresh or frozen raspberries
Topping
  • 75 g granulated sugar
  • 200 g fresh or frozen raspberries

Equipment

  • Springform pan
  • Mixing Bowl
  • Electric Mixer
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat the oven.
  2. Prepare the base by mixing the crushed biscuits with melted butter.
  3. Press the mixture into the bottom of a springform pan.
Filling
  1. In a separate bowl, beat cream cheese until smooth.
  2. Add yoghurt and sugar to the cream cheese, mixing until combined.
  3. Incorporate cornflour and vanilla.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Fold in 400 g of raspberries gently.
Baking
  1. Pour the cheesecake mixture over the biscuit base in the pan.
  2. Bake in the oven for the specified time.
  3. Let the cheesecake cool before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 27g

Notes

This Baked Raspberry Cheesecake is perfect for special occasions or as a sweet indulgence any day of the week. Feel free to use other berries for a different flavor profile.

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