This amazing Baked Raspberry Cheesecake is sure to impress your friends and family. A wonderful dessert for any special occasion including Christmas day.
Hey I'm Grace! I'm one of Vanya's sisters and I love baking. She's asked me to contribute some of my favourite recipes to the website which is so exciting.
I'm a qualified chef and have worked in kitchens in New Zealand and overseas. I have even had my own dessert caravan which was super fun, I hope you enjoy my recipes!
Gosh, there's something so decadent about a baked cheesecake. Because of how epic they are, I love to share this dessert with friends and family. This recipe for my Baked Raspberry Cheesecake is sure to impress your guests.
The base is made from plain crushed biscuits. I like to use Vanilla Wines but by all means use your favourite. Super Wines, Maries, Arrowroots etc will all work.
How to make this Cheesecake:
To begin, preheat the oven to 150°C fan bake. Line a 23 cm cake tin with baking paper. Blitz the biscuits in a food processor until fine.
Mix in the melted butter and lemon zest then press into a lined cake tin with the back of a spoon. Refrigerate.
Beat the cream cheese and sugar together then mix in the the cream, lemon juice and vanilla. Add the eggs one at a time and mix well.
Pour the mixture on top of the base in the tin, then gently stir in the raspberries.
Bake for 1 hour. At this point the cheesecake will still have a wobble in the centre. Turn off and cool in the oven with the door ajar.
Refrigerate until cold before cutting.
To make the coulis, add all of the ingredients to a saucepan and bring to a simmer for a few minutes, then whisk. Chill in the fridge.
Serve with whipped cream or greek yoghurt and top with raspberry coulis.
There are so many amazing Desserts on vjcooks.com . If you're looking for something super impressive check out my recipes for the Giant Chocolate Eclair and my Super Sized Berry Pavlova.
And if you love creamy, berry desserts, you can't go past my Ambrosia - a great Christmas Pudding!
Common questions and tips for baked cheesecake:
How do I know when the cheesecake is ready? The cheesecake will have a nice golden colour to it when it is ready. It will still be a little wobbly but will firm up in the oven as it rests and in the fridge as it cools.
Can I make this the day before? Yes! The cheesecake needs to be completely cooled before cutting so I would recommend making this the day before you eat it and allowing it to cool in the fridge overnight.
TIPS
- The best tin to make cheesecake in is a round, springform tin. This makes it easy to get out.
- When lining a tin for cheesecake you really need the sides covered. Start by placing a piece of baking paper across the base, then put the sides on and lock the clip. Next, line the edge with two pieces so that they overlap.
Pin this post to your DESSERTS board on Pinterest and save it for later
[social_warfare buttons="facebook, pinterest"]
MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT!
Baked Raspberry Cheesecake
This baked cheesecake is made with a crushed biscuit base, cream cheese filling and a raspberry coulis to serve.
Ingredients
- 1 packet plain biscuits (250g)
- 90g butter, melted
- 1 lemon, zest and juice
- 500g cream cheese, room temp
- 1 ¼ cups caster sugar
- 200ml cream
- 1 tsp vanilla essence
- 4 eggs
- 2 cups frozen raspberries (250g) - first measure
Coulis:
- 2 cups frozen raspberries (250g) - second measure
- ⅓ cup sugar
- Juice of half a lemon
Instructions
- Preheat the oven to 150°C fan bake. Line a 23 cm cake tin with baking paper.
- In a food processor, blitz the biscuits until they look like fine breadcrumbs. Mix in melted butter and lemon zest.
- Press the mixture into the lined cake tin with the back of a spoon and refrigerate.
- In a mixer, beat the cream cheese and sugar together. Mix in the cream, lemon juice and vanilla. Add the eggs one at a time. Mix well.
- Place the cake tin on an oven tray to catch any leaks while baking. Pour mixture into the tin and gently stir in the raspberries.
- Bake for 1 hour. At this point the cheesecake should still wobble in the center. Turn off and cool in the oven with the door cracked open. Refrigerate until cold or overnight before cutting.
- To make the coulis, add all of the ingredients to a saucepan and bring to a simmer for a few minutes, then whisk. Chill in the fridge before serving.
- Serve with whipped cream or greek yoghurt and top with the raspberry coulis. Delicious!
Notes
- The cheesecake is supposed to be wobbly after the cook time. It will continue to cook in the cooling oven and also firms up in the fridge.
- You will need a total of 500g frozen raspberries.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 549Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 167mgSodium: 314mgCarbohydrates: 54gFiber: 5gSugar: 44gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
THANK YOU SO MUCH FOR CHECKING OUT MY RECIPE.
FOLLOW ALONG AT MY FACEBOOK PAGE.
OR TAG ME ON INSTAGRAM @VJ_COOKS AND HASHTAG IT #VJCOOKS
More delicious desserts
Mini Sticky Date Puddings
Perfectly soft and fluffy mini sticky date puddings served with a decadent butterscotch sauce.
Ann benton says
My family love this cheese cake. I made it using GF biscuits so easy to make.
I recommend this recipe to all.
VJ cooks says
That's so good to know! Thank you for the lovely feedback.
Alysha says
Can this be made using mixed frozen berries??
Thanks
VJ cooks says
Sure thing. Raspberries are my favourite and go so well with the creamy filling, but almost any type of frozen berries would work.
Azriah says
Can this recipe be used in a square tin to make it as a cheesecake slice? Or in a cupcake tin for mini cheesecakes?
VJ cooks says
Yes it could, you'll just have to keep an eye on the oven while baking. The smaller the tin the less time it will take.
Marley says
Can I make this cheesecake 2 days before
VJ cooks says
Hi Marley. Yes that should be fine. Add the coulis to the top just before serving to ensure the cheesecake doesn't go soggy.
Leeanne says
This was my first attempt making a baked cheesecake. It's always been one of my favorite treats. I attempted to make one once but it never turned out and I never tried again until now. I will definitely be making this again for special occasions. The texture is so smooth and delicious ....yum!
VJ cooks says
I'm so happy to hear this Leanne, thank you for the feedback.
Helen says
Can you please suggest a good gluten-free biscuit to use? Thanks.
VJ cooks says
I use the Free-From Gluten Arrowroot Biscuits from Woolworths and they are great!
Sarah says
When cutting into mine it was still quite runny which was disappointing. Still tasted amazing. Will definitely cook for longer than an hour next time.
Corina says
Is it single cream or double?
VJ cooks says
Single.
Kaz says
This is a beautiful cheesecake that is a big hit. 150 is too low and after an hour centre is still liquid, I have found 160 for 90mins usually works. Have also made this in a muffin tin (in cases) took about 20mins to cook. Just double the biscuit base and you can get between 30 to 36 individual serving that freeze well.