Baked Raspberry Cheesecake
Creamy and indulgent, this raspberry cheesecake is a delightful treat that is sure to impress your friends and family. A buttery biscuit base is topped with a luscious cream cheese filling studded with raspberries that burst with flavor in every bite. Finish it off with a dusting of icing sugar for a touch of sweetness. Simply irresistible!
— Constant Cookbook
Ingredients
- 8 digestive biscuits
- 50g butter , melted
- 600g cream cheese
- 2 tbsp plain flour
- 175g caster sugar
- vanilla extract
- 2 eggs , plus 1 yolk
- 142ml pot soured cream
- 300g raspberries
- icing sugar
Instructions
- Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
- In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 611 calories
- Fat Content: 38.8 grams fat
- Saturated Fat Content: 23.4 grams saturated fat
- Carbohydrate Content: 53.6 grams carbohydrates
- Sugar Content: 37.2 grams sugar
- Fiber Content: 1.4 grams fiber
- Protein Content: 11.3 grams protein
- Sodium Content: 1.2 milligram of sodium
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