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Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

Delight your taste buds with this Baked Raspberry Cheesecake, a creamy dessert that combines sweet and tart flavors.
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Prep Time 1 hour
Cook Time 1 hour 35 minutes
Cooling Time 4 hours
Total Time 6 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 225 g digestive biscuits finely crushed
  • 75 g unsalted butter melted
Filling
  • 600 g full-fat cream cheese room temperature
  • 115 g full-fat plain or Greek-style yoghurt room temperature
  • 200 g caster/superfine sugar
  • 20 g cornflour/cornstarch
  • 0.5 tsp vanilla bean paste or 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 400 g fresh or frozen raspberries
Topping
  • 200 g fresh or frozen raspberries
  • 75 g granulated sugar

Equipment

  • Springform pan
  • Mixing Bowl
  • whisk
  • Oven

Method
 

Preparation
  1. Preheat the oven to 160°C (320°F).
  2. Mix the crushed biscuits with melted butter and press into the base of a springform pan.
  3. In a bowl, beat the cream cheese until smooth. Add the yoghurt, sugar, cornflour, and vanilla, mixing thoroughly.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gently fold in the raspberries.
  6. Pour the cheesecake mixture over the biscuit base.
  7. Bake in the preheated oven until set, about 90 minutes.
  8. Allow to cool, then refrigerate before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17g

Notes

For added flavor, consider substituting half the cream cheese with mascarpone or adding a splash of lemon juice. Top with chocolate ganache for a decadent twist.

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