Skip to main content

Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

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?!

Baked Raspberry Cheesecake

TOP TIPS FOR MAKING THE BAKED RASPBERRY CHEESECAKE


  1. Make sure all of your ingredients for the cheesecake filling are at room temperature before mixing.
  2. Swap the raspberries for blueberries or blackberries.
  3. Instead of using digestive biscuits for the base try using ginger nut biscuits or shortbread.
  4. The cheesecake can be made, baked and then stashed in your freezer until needed.
  5. Serve with fresh raspberries, raspberry coulis or clotted cream.


OTHER CHEESECAKE RECIPES YOU MIGHT LIKE


  1. Chocolate Honeycomb Salted Caramel Cheesecake from Jam and Clotted Cream
  2. Caramel Amaretti Cheesecake Cups from Jam and Clotted Cream
  3. No Bake Lemon Curd and White Chocolate Cheesecake from A Mummy Too
  4. Chocolate Marzipan Cheesecake from fellow Cornish food blogger Choclette
  5. Snickers Cheesecake Loaf from Tinned Tomatoes

Baked Raspberry Cheesecake

BAKED RASPBERRY CHEESECAKE




print recipe
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.
Ingredients
  • 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
Instructions
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.

Details
Prep time: Cook time: Total time:
Yield 10 slices




Pin the Baked Raspberry Cheesecake for later...

Baked Raspberry Cheesecake


Baked Raspberry Cheesecake

KEEP IN TOUCH




Comments

Popular posts from this blog

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


GOLDEN SYRUP AND OAT COOKIES



print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!



TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…

Slow Cooker Boeuf Bourguignon

France has always held a soft spot in my heart. From the Pink Granite Coast around Plumanac'h where I spent many childhood holidays, to the sun, sea and cosmopolitan air of Nice on the French Riviera, it really does offer everything you could want, especially when it comes to food and drink.

Simple mussels in a garlicky white wine sauce in La Rochelle, a divine cassoulet in Toulouse... oh and I cant't forget the amazing tartiflette in Les Arc on a skiing trip. These are just a few of the French foodie memories that I've locked away for prosperity. But the best...well, that was an amazing clafouti aux cerises (Cherry Clafoutis) eaten with my then boyfriend (now husband) in Canal St Martin, Paris - an area just north of the famous Le Marais district. It was silky, creamy, almondy and utterly sublime. Such a simple dessert but made to perfection.



Given all of these fond memories of France, when Expedia asked me to develop a French themed Valentines Day menu, I didn't quite …