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baked raspberry cheesecake on a serving platter

Baked Raspberry Cheesecake

Nanny
A classic and really indulgent dessert
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Party Food
Cuisine 🇬🇧 British
Servings 8
Calories 523 kcal
Suitable for Vegetarian Diet

Equipment

  • Springform Baking Tin

Ingredients
  

  • 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 raspberry
  • icing sugar

Instructions
 

  • 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.
Keyword baked, cake, dessert