This amazing Baked Raspberry Cheesecake is sure to impress your friends and family.
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.
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.
- 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.
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- 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
- 2 cups frozen raspberries (250g) - second measure
- ⅓ cup sugar
- Juice of half a lemon
- 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!
- 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: 1
Amount 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.