Baked raspberry cheesecake recipe

baked raspberry cheesecake recipe

This baked raspberry cheesecake recipe is one that I always pull out for dinner parties. It always goes down well with guests and it’s pretty much impossible to get wrong!

It’s really easy to make and my favourite thing about it is that you can prepare it ahead and pop it in the fridge – so that you can spend more time socialising as the hostess and less time busying away in the kitchen!

It’s also really, really naughty – no point counting your calories or sugar intake with this one! But hey, that’s the whole point of desserts right? It definitely satisfies that sweet craving and hits the spot…And if you eat enough of it, you may even get one of your five a day! #winning

baked raspberry cheesecake recipebaked-raspberry-cheesecake-recipe

Ingredients

  • 8 digestive biscuits
  • 50g butter
  • 600g (two tubs) of cream cheese
  • 142ml pot of soured cream
  • 2 tbsp plain flour
  • 175g caster sugar
  • 2 eggs, plus 1 yolk
  • 1 tbsp vanilla extract
  • 300g raspberries
  • Icing sugar to serve

Method

1. Put the digestive biscuits into a sealed plastic bag and bash with a rolling pin (or whatever you can find) to crush them. Mix with 50g of melted butter and press into a baking tin. Bake in the oven at 180C for 5 minutes. Leave to cool…

baked-raspberry-cheesecake

I appreciate a picture of the whole cheesecake may have been better, but we ate the rest…

2. Beat 600g of cream cheese with the flour, caster sugar, the vanilla extract, 2 eggs, 1 yolk and the pot of soured cream until light and fluffy. Stir in half (150g) of raspberries and pour the mixture into the tin.

3. Bake for 40 minutes at 180c before checking. You need the mixture to be set, but still slightly wobbly in the centre. Take out of the oven and leave in the tin to cool. You can put it in the fridge overnight at this stage.

4. When you’re ready to serve your cheesecake, keep half of the remaining raspberries for the top, and put the rest in a pan with 1tbsp of icing sugar. Heat until juicy and squash with a fork. Push through a sieve and drizzle over the cheesecake. Scatter the rest of the raspberries  on top.

N.B If you want to serve the cheesecake out of its tin, slice a knife around the edge and turn upside down before step 4! The hubby always does this with great success, but I usually just prefer to serve it out of the tin to avoid any potential disasters!

Do you have a go-to dinner party recipe? Have you ever tried a baked raspberry cheesecake before? If you want more inspiration you can view more of my favourite recipes here.

This is a version of a recipe I originally spotted on BBC Good Food.

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