The raspberries give this baked cheesecake recipe a great pop of colour!
Baked Raspberry Cheesecake
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.
Soft fluffy cheesecake on top of a sweet, buttery biscuit base
Perfect for special occasions.
- 8 Servings
- Prep time: 10 Minutes|Cook time: 55 Minutes|Total time: 1 Hours 5 Minutes
- 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.
- This recipe would also be great with blueberries or sliced strawberries.
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