Raspberry Baked Cheesecake (Print-Friendly Version)
# What You'll Need:
→ Biscuit Base
01 -
Zest from one lemon
02 -
90 g butter, melted (unsalted)
03 -
250 g plain sweet cookies
→ Cheesecake Filling
04 -
1 teaspoon vanilla extract
05 -
Juice from a lemon
06 -
250 g sugar (caster)
07 -
250 g frozen raspberries
08 -
500 g cream cheese, softened
09 -
4 big eggs
10 -
250 ml double cream
→ Raspberry Coulis
11 -
70 g caster sugar
12 -
250 g raspberries, frozen
13 -
Juice from half a lemon
# Step-by-Step Directions:
01 -
Use a sharp knife to cut the chilled cake. Dollop some whipped cream or even Greek yogurt on top with a good drizzle of raspberry coulis.
02 -
Toss raspberries, sugar, and a squeeze of lemon juice into a saucepan. Let that bubble away a few minutes till juicy and smooth. Whisk it all together, pop it in the fridge to chill before you use it.
03 -
Set your timer for one hour and bake. Keep the centre a little jiggly, that's perfect. Switch off the oven and crack the door, let the cake cool off inside. Once it's cooled down, put it in the fridge a couple of hours or overnight.
04 -
Grab the crust from the fridge and set it on a tray. Gently mix frozen raspberries into the creamy filling. Pour the lot over the crust and even it out on top.
05 -
Beat cream cheese with sugar till it looks smooth in your mixer. Pour in double cream, lemon juice, and vanilla. When blended, drop in the eggs one by one, mixing well each time.
06 -
Blitz the cookies in your processor to crumbs. Stir crumbs with melted butter and a bit of lemon zest. Press the mix hard into your lined pan with a spoon and chill it while you make the filling.
07 -
Warm up the oven to 150°C fan. Line a 23 cm round pan with some baking paper.
# Helpful Notes:
01 -
Don’t worry if the middle still shakes a bit when baking’s done. It’ll finish setting up as it cools, and even more in the fridge.
02 -
Want clean slices and the best texture? Chill overnight before slicing.