Perfect baked raspberry cheesecake

    4 hours 20 min

    This silky and creamy baked raspberry cheesecake is a hit in our household and always great for dinner parties or summer gatherings.

    6 people made this

    Serves: 12 

    • For the base
    • 400g digestive biscuits
    • 50g caster sugar
    • 100g unsalted butter, melted
    • For the cheesecake
    • 900g cream cheese
    • 4 eggs
    • 400g golden caster sugar
    • 1 teaspoon vanilla extract
    • 300g fresh raspberries

    Prep:20min  ›  Cook:1hr  ›  Extra time:3hr chilling  ›  Ready in:4hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. For the base:

    3. Combine the crushed biscuits, sugar and melted butter and mix well. Press mixture into a 30cm springform cake tin, covering the bottom evenly.
    4. Bake the biscuit base in the oven for 10 to 15 minutes, or till golden brown. Remove and let cool.
    5. For the filling:

    6. For the filling, beat the cream cheese till smooth. Beat in eggs one at a time. Add sugar and vanilla extract and beat well. Pour filling over cooled base.
    7. Place the cake tin in a larger roasting tray or baking tin. Pour hot water into the larger tin to reach halfway up the sides of the cake tin.
    8. Bake the cheesecake for 45 minutes at 180 C / Gas 4. Cool to room temperature, then chill in the fridge thoroughly (about 3 hours) before topping with fresh raspberries and slicing and serving.

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