Baked Raspberry Cheesecake

8 Servings
1 Hours 5 Minutes

I think a baked cheesecake is the best kind of cheesecake you can get and this version, laced with sweet raspberries and vanilla is my ultimate favourite!


The difference with a baked cheesecake is it has a much richer and creamier consistency. This recipe can also be adapted to include any other types of fruit you like, such as sliced strawberries or blueberries as a few good examples.


A firm favourite in my family, this recipe is great for special occasions such as Christmas Day dessert or an alternative to a birthday cake. It can also be prepared in advance, making it a great dessert to plan in for dinner parties, giving you more time to entertain your guests.

The raspberries give this baked cheesecake recipe a great pop of colour!

Soft fluffy cheesecake on top of a sweet, buttery biscuit base

Perfect for special occasions.

Baked Raspberry Cheesecake

Recipe details

  • 8 Servings
  • Prep time: 10 Minutes|Cook time: 55 Minutes|Total time: 1 Hours 5 Minutes

Ingredients


Instructions


Preheat your oven to 180 degrees celcius.
Crush the digestive biscuits in a food processer or with a rolling pin until they are fine crumbs.
Melt the butter gently in a small pan.
Mix the butter with the crushed biscuits and press into the bottom of a 20cm spring form tin.
Bake the biscuit base for 5 minutes in the centre of your oven, then remove from the oven and set aside to cool.
In a large mixing area with bowl, beat the cream cheese with the soured cream, eggs, yolk, plain flour, sugar & vanilla bean paste until light and fluffy.
Fold in the raspberries and pour the mix into the tin on top of the biscuits.
Bake in the preheated oven for 40 minutes until the edges look set but the centre is still slight wobbly.
Set aside and allow to cool in the tin.

Tips

  • This recipe would also be great with blueberries or sliced strawberries.

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Amy Massey

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