Easy Baked Raspberry Cheesecake (Print)

Rich, creamy cheesecake with tangy raspberry layers and a crisp biscuit base. Simple, no-fuss gluten free option.

# What You'll Need:

→ Cheesecake Crust

01 - 225 g finely crushed digestive biscuits or graham crackers (use gluten-free if required)
02 - 75 g unsalted butter, melted (adjust quantity as needed based on biscuit type)

→ Raspberry Cheesecake Filling

03 - 400 g fresh or frozen raspberries
04 - 600 g full-fat cream cheese, room temperature
05 - 115 g full-fat plain or Greek-style yoghurt (or sour cream), room temperature
06 - 200 g caster or granulated sugar
07 - 20 g cornflour or cornstarch
08 - 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
09 - 3 medium eggs (UK) or large eggs (US), room temperature

→ Raspberry Sauce

10 - 200 g fresh or frozen raspberries
11 - 75 g granulated sugar
12 - 240 g fresh raspberries

# How to Make It:

01 - Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) springform pan with baking paper. Combine crushed digestive biscuits with melted butter until mixture resembles wet sand. Press mixture into the pan, creating an even layer with a 4 cm rim. Bake for 10 minutes, then let cool until warm.
02 - Cook 400 g raspberries in a saucepan over medium-high heat until softened. Strain through a sieve to remove seeds. Return the juice to the saucepan and reduce over medium-high heat to about 110 g (½ cup). Let cool completely.
03 - Reduce oven temperature to 140°C (285°F). Mix cream cheese and yoghurt in a large bowl until smooth. Add sugar and cornflour mixture; mix until combined. Stir in vanilla bean paste. Incorporate eggs one by one, mixing until smooth. Fold in cooled raspberry reduction for a uniform pink color.
04 - Pour filling into prepared crust and smooth the top. Bake for 60–65 minutes, or until edges are set and the center is wobbly. Turn off the oven and allow cheesecake to cool inside with the door ajar. Refrigerate at least 4 hours or overnight.
05 - Cook 200 g raspberries with sugar over medium-high heat until softened. Strain to remove seeds. Reduce juices to about 100 g (⅓ cup), then cool. Mix reduction with 240 g fresh raspberries, adding water if needed to loosen consistency.
06 - Transfer chilled cheesecake to a serving plate. Spoon raspberry sauce on top before serving. For cleaner slices, cut cheesecake first and top slices individually with sauce.

# Additional Notes:

01 - Ensure your springform pan is leak-proof to avoid butter dripping in the oven.
02 - Chill the cheesecake overnight for optimal flavor and texture.

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