A classic and really indulgent dessert, this baked raspberry cheesecake is a real crowd-pleaser. The fresh raspberries on top cut through the rich body of the cheesecake.
I can’t take any credit, desserts are my wifes, aka Nanny’s, territory. She makes this cheesecake only on request for family dinners and parties, and it is fantastic.
Baked cheesecakes take time, but boy are they worth the effort. The tricky bit is waiting for it to cool fully before tucking in. I still like the no-bake chilled cheesecakes, but this baked raspberry cheesecake is better.
I have a nice no bake Baileys and Maltesers cheesecake recipe if you need something quicker.
Like most cheesecakes, this one has a crushed digestive biscuit base. If you haven’t got a food processor, put the biscuits in a plastic bag and bash with a rolling pin. It’s actually very theraputic, just like tenderising steak.
You could probably use other biscuits, but digestives seem to work best. They must be good, they are the UK’s best selling biscuit and 70 are eaten every second. That’s 6 million a day.
Invented in 1839 by two Scottish doctors, they were believed to have antacid properties, hence the name. McVitie’s have been making them since 1892.
Baked raspberry cheesecake
- 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.
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- BBC good food