I'm really not keen on this in-between time between Christmas and New Year - I hate not knowing what day it is for a start, which definitely doesn't suit someone that thrives on routine and order like I do. I try and muddle through the days by going on long beach walks with the kids, cleaning and sorting the house out (aka finding homes for all the new presents) and doing lots of 'kitchen pottering' as I like to call it (I was organising the cutlery cupboard at 7am this morning). This amazing Baked Raspberry Cheesecake was made in one such kitchen pottering session yesterday to celebrate our wedding anniversary today (9 years and counting). It's hubby's favourite dessert (barring a date-less Sticky Toffee Pudding - don't ask!) and has never failed me.
It has a to-die-for light moussy texture and the tangy red raspberries contrast so well with it's creaminess. It's heaven on a plate that I could just keep eating and eating if given the opportunity. Hubby loves his slice with a big dollop of clotted cream but I prefer mine with a drizzle of tart raspberry coulis. I'm salivating just thinking about it.
It's worth saying that it freezes really well too, so I always have one stashed away in the freezer that I can pull out for hastily arranged get-togethers and parties (if you're hosting or going to a New Years Eve party on Saturday then I guarantee if you make this people will be asking you for the recipe). To be honest it's just comforting knowing you're not too far from a slice! Who doesn't love a cheesecake after all?!
TOP TIPS FOR MAKING THE BAKED RASPBERRY CHEESECAKE
- Make sure all of your ingredients for the cheesecake filling are at room temperature before mixing.
- Swap the raspberries for blueberries or blackberries.
- Instead of using digestive biscuits for the base try using ginger nut biscuits or shortbread.
- The cheesecake can be made, baked and then stashed in your freezer until needed.
- Serve with fresh raspberries, raspberry coulis or clotted cream.
OTHER CHEESECAKE RECIPES YOU MIGHT LIKE
- Chocolate Honeycomb Salted Caramel Cheesecake from Jam and Clotted Cream
- Caramel Amaretti Cheesecake Cups from Jam and Clotted Cream
- No Bake Lemon Curd and White Chocolate Cheesecake from A Mummy Too
- Chocolate Marzipan Cheesecake from fellow Cornish food blogger Choclette
- Snickers Cheesecake Loaf from Tinned Tomatoes
BAKED RASPBERRY CHEESECAKE
BAKED RASPBERRY CHEESECAKE
An easy baked raspberry cheesecake recipe served with fresh raspberries and raspberry coulis. The cheesecake can be made ahead and frozen until needed.
- For the base:
- 8 Digestive Biscuits, crushed
- 50g Melted Butter
- For the Cheesecake Filling:
- 600g Full Fat Cream Cheese
- 2 TBSP Plain Flour
- 175g Caster Sugar
- 2 Eggs, plus 1 yolk
- 142ml Sour Cream
- 125g Raspberries, plus extra for serving
Step 1: Preheat the oven to 180°c (160°c fan) and line a 20cm round springform tin with baking paper.Step 2: Mix the crushed digestives with the melted butter and press into the base of the tin. Bake for 5 minutes.Step 3: In a standing mixer (or by hand) beat together the cream cheese, flour, eggs, sour cream and sugar for 5 minutes until smooth and creamy. Fold in the raspberries then pour into the tin.Step 4: Bake for 40 minutes (it should still be a little bit wobbly in the tin) then take out to cool. The cheesecake can be frozen at this point if required.Step 5: When ready to serve release the cheesecake from the tin and serve with fresh raspberries and clotted cream.
Yield 10 slices
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