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.

A slice of baked raspberry cheesecake

This amazing Baked Raspberry Cheesecake was made in a recent kitchen pottering session and it was utterly divine.

It has a to-die-for light mouse texture, and the tangy red raspberries contrast so well with it's creaminess.

Raspberry cheesecake with fresh raspberries

It's heaven on a plate that I could just keep eating and eating it, 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.

Overhead shot of baked raspberry cheesecake

It's worth saying that the cheesecake freezes really well, so I always have one stashed away in the freezer that I can pull out for hastily arranged get-togethers and parties.

To be honest, it's just comforting knowing you're not too far from a slice! Who doesn't love a cheesecake after all?!

Bowl of raspberries

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, or use a combination of all three berries.
  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. Just make sure it is tightly wrapped in clingfilm and foil.
  5. Serve with fresh raspberries, raspberry coulis or clotted cream.

PIN THE RECIPE FOR LATER!


Baked Berry Cheesecake Pin it image


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

TRY THIS NEXT!



These creamy blueberry cheesecake bars are made in a traybake tin, and then sliced into bars for serving. Perfect for buffets, as they can be eaten with your hands.

Blueberry Cheesecake Bars

For a full ingredients list and in-depth instructions for the baked raspberry cheesecake, read on! 


Baked Raspberry Cheesecake
Desserts
Yield: 8
Author:

Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

Prep time: 10 MCook time: 40 MTotal time: 50 M
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:

  1. Preheat the oven to 180°c (160°c fan) and line a 20cm round springform tin with baking paper.
  2. Mix the crushed digestives with the melted butter and press into the base of the tin. Bake for 5 minutes.
  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.
  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.
  5. When ready to serve, release the cheesecake from the tin and serve with fresh raspberries and clotted cream.
Calories
597.07
Fat (grams)
43.17
Sat. Fat (grams)
23.99
Carbs (grams)
45.72
Fiber (grams)
1.51
Net carbs
44.21
Sugar (grams)
36.12
Protein (grams)
9.14
Sodium (milligrams)
413.95
Cholesterol (grams)
178.39
Calories and nutrition for 1 serving
Created using The Recipes Generator

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