Easy Baked Raspberry Cheesecake (Print Version)
# Ingredients:
→ For cheesecake crust
01 -
225 g finely crushed digestive biscuits (or gluten-free alternative)
02 -
75 g unsalted butter, melted
→ For raspberry cheesecake filling
03 -
400 g fresh or frozen raspberries
04 -
600 g full-fat cream cheese, room temperature
05 -
115 g full-fat plain or Greek-style yoghurt, room temperature
06 -
200 g caster or granulated sugar
07 -
20 g cornflour/cornstarch
08 -
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
09 -
3 medium eggs, room temperature
→ For raspberry sauce
10 -
200 g fresh or frozen raspberries
11 -
75 g granulated sugar
12 -
240 g fresh raspberries
# Instructions:
01 -
Preheat the oven to 180ºC (350ºF) and line an 8-inch (20 cm) springform pan with baking paper, covering both the bottom and sides. Combine the crushed biscuits and melted butter until the mixture resembles wet sand. Press the mixture evenly into the pan, creating a 4 cm (1.5 inch) rim around the edges using a glass or measuring cup. Bake for 10 minutes, then cool until warm.
02 -
Cook 400 g raspberries over medium-high heat until softened. Strain through a sieve to remove seeds and skins. Return the juice to the pan and reduce to 110 g or about ½ cup, stirring frequently until thickened. Cool completely.
03 -
Reduce the oven to 140ºC (285ºF). In a large bowl, mix cream cheese and yoghurt until smooth. Combine sugar and cornflour, then incorporate into the cream cheese mixture. Add vanilla and mix well. Gradually mix in the eggs, one at a time, until smooth. Stir in the cooled raspberry reduction for an even pink mixture. Pour filling into the prepared crust and smooth the top.
04 -
Bake the cheesecake at 140ºC (285ºF) for 60-65 minutes, until edges are set and puffed up while the center remains slightly wobbly. Turn off the oven and cool it inside with the door ajar. Chill in the fridge for at least 4 hours, preferably overnight.
05 -
Cook 200 g raspberries with sugar over medium-high heat until softened. Strain through a sieve and return the juice to the pan. Reduce to 100 g or about ⅓ cup until thick and syrupy, then cool completely. Mix the reduction with 240 g fresh raspberries, adding water if needed to loosen the sauce.
06 -
Remove the chilled cheesecake from the pan and spoon the raspberry sauce over it before serving. Alternatively, slice the cheesecake and add the sauce individually to reduce mess.
07 -
Store the cheesecake in a closed container in the fridge for up to 4-5 days.
# Notes:
01 -
Mix cornflour with sugar to prevent clumping in the cheesecake filling.
02 -
Always ensure the raspberry reductions are thick but not jam-like for optimal results.