baked raspberry cheesecake

Baked Raspberry Cheesecake

A classic and really indulgent dessert, this baked raspberry cheesecake is a crowd-pleaser. The fresh raspberries on top cut through the rich body of the cheesecake.

Baked cheesecakes take time, but boy are they worth the effort. The tricky bit is waiting for it to cool fully before tucking in.

baked raspberry cheesecake

Baked raspberry cheesecake

A classic and really indulgent dessert
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine British
Servings 8
Calories 523 kcal


  • 8 digestive biscuits
  • 50 g butter melted
  • 600 g cream cheese
  • 2 tbsp plain flour
  • 175 g golden caster sugar
  • vanilla extract
  • 2 eggs plus 1 yolk
  • 150 ml soured cream
  • 300 g raspberries
  • icing sugar


  • Heat the oven to 180°C/fan 160°C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm spring-form tin and bake for 5 minutes, then cool.
  • Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
  • Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.


Calories: 523kcalCarbohydrates: 42gProtein: 8gFat: 37gSaturated Fat: 20gFiber: 3gSugar: 31g
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