Dreamy Baked Raspberry Cheesecake Coulis

When I want to wow a crowd but still keep it classic, baked raspberry cheesecake is my go-to. Creamy filling with pops of tangy fruit always hits the spot, and the cookie crust is like a warm hug.

I’ve brought this cheesecake to tons of family get-togethers, and every time someone corners me to ask if I’ll bring it again next year.

Dreamy Ingredients

• Coulis: Make a bright raspberry sauce with more berries, sugar and a squeeze of lemon Go with deeply colored fruit for the richest taste
• Frozen raspberries: The secret to a zingy kick Grab the best-smelling ones you can Find a sweet batch and save some for that coulis layer
• Eggs: Big eggs keep the filling steady Freshest eggs beat up smooth and don’t leave lumps behind
• Vanilla essence: Adds cozy flavor Try to get the real deal for a deeper taste
• Cream: Makes the filling super rich and smooth Pour in one that’s about 35 percent fat
• Caster sugar: Blends right into everything Pick a fine white sugar
• Cream cheese: Go full-fat for silkiness Let it go soft on the counter so it mixes well Skip the low-fat or cold bricks
• Lemon: A little zest and a squirt of juice brightens it up heavy lemons are juicier
• Unsalted butter: Melt and mix into the base Use butter that smells fresh
• Plain biscuits: Crunchy cookies for a happy base Pick your favorite style: digestive or graham both work

Simple How-To

Serve:

Grab a sharp damp knife for neat slices and heap on some chilled raspberry sauce Whipped cream or thick Greek yogurt? Totally your call

Make the Raspberry Coulis:

Dump 250g frozen raspberries, sugar, and lemon juice in a nonstick pot Heat on medium and stir to melt the sugar When the fruit goes soft—after 5 minutes or so—push it through a mesh sieve Grab a cold bowl and let it chill

Chill:

Let your cheesecake cool on the counter, then pop it in the fridge until it's ice cold Wait a few hours or just leave overnight Cutting is so much easier when it's brick cold

Bake:

Slide the cake tin onto a baking tray so spills don’t end up on the oven floor Bake at 150°C with the fan for an hour You want golden edges and a jiggly center Turn off the oven, crack the door open and let it hang out for an hour

Combine with Berries:

Scoop half the filling into your set crust, scatter half your raspberries over that, pour in the rest of the filling, then swirl the last berries in with a spoon Tuck big ones gently under the surface if they poke out

Add Eggs:

Drop in the eggs, one by one, mixing low and scraping the sides after each so the mix stays smooth

Mix the Cheesecake Filling:

Beat up cream cheese and sugar on low for a couple minutes till totally smooth Pour in cream, lemon juice, vanilla, and beat again but don’t overdo it Scrape down the bowl as you go

Make the Crust:

Blitz or smash biscuits into crumbs Mix in melted butter and lemon zest till it’s damp everywhere Use a spoon to press the crumbs over the pan and put it in the fridge for a quick chill

Prep the Pan:

Line a 23 cm cake tin with parchment Press it into the base and sides so you won’t fight the cheesecake later

Save Pin

The best moment's when you swirl berry sauce on a fat slice and watch it slide down the creamy top My kid always wants to help and sometimes eats a spoonful straight from the bowl That coulis is the extra-special bit

How to Store

Keep leftovers in the fridge with a tight cover—good for four days The crust stays crisp Don’t let it sit around on the counter, especially when it’s hot To freeze, wrap up individual slices and freeze on a tray for easy grabbing Once frozen, stack with baking paper in a sealed container

Swaps and Substitutions

If you’re out of plain biscuits, use graham crackers or even shortbread Fresh raspberries are great if it’s summer and they’re sweet Try swapping out half the cream with sour cream for more tangy flavor Only have regular sugar? Whizz it in a food processor to get it fine

Serving Ideas

Serve cold for that dreamy texture A pile of fresh berries or a few thin lemon wedges can dress it up Sprinkle some toasted almonds for crunch Cutting for a group? Warm your knife for each slice for perfect edges

Save Pin

Backstory and Traditions

This kind of cheesecake started with European Jewish communities but every country adds their own touch Raspberry coulis is a newer twist My friend from the UK shared a version she baked every Christmas and it always felt special The berry swirl makes the whole dessert feel like a party

Common Questions

→ What's the trick for getting super smooth, creamy texture?

Let your cream cheese hit room temperature before mixing. Once you throw in the eggs, mix just enough to blend everything so it stays smooth and silky.

→ Can I swap in fresh raspberries instead of frozen ones?

Totally! You can use fresh raspberries for either the filling or sauce. Frozen does hold up better in the oven though if you want perfect pops of fruit.

→ Why is the center still a bit jiggly after baking?

The soft middle is what keeps it so creamy. It’ll set up a bit more as it cools in the oven and firms up in the fridge after.

→ What's the best way to stash any leftovers?

Pop any extras into the fridge in a container with a tight lid. Try to eat them up in about three days for the tastiest results.

→ How should I serve up this cheesecake?

Chill before slicing and load it up with whipped cream, a scoop of Greek yoghurt, and plenty of raspberry sauce right on top before eating.