Easy Baked Raspberry Cheesecake

This easy baked raspberry cheesecake has become one of my go to desserts for special occasions and sweet cravings. The creamy and rich filling bursts with the bright flavor of raspberries and the topping takes it to another level with a tangy sauce that wakes up every bite. No need for water baths or heavy equipment means you get to enjoy a true showstopper with very little hassle. There is even a simple gluten free option making it a crowd pleaser for almost anyone.

The first time I whipped this up it amazed everyone with its bold flavor and smooth texture. Now it is the most requested dessert when friends visit.

Ingredients

• Digestive biscuits or graham crackers: these form the crust choose high quality gluten free cookies if needed for a crisp base
• Unsalted butter: brings the crust together opt for real butter for best taste adjust the amount if using richer or drier cookies
• Fresh or frozen raspberries: allow for year round baking and bring the tangy berry flavor always pick firm juicy raspberries when selecting fresh
• Full fat cream cheese: at room temperature for an ultra smooth filling Philadelphia brand gives consistently creamy results
• Full fat plain or Greek style yoghurt: adds tang and richness to the filling full fat is key for the right texture
• Caster sugar or granulated sugar: sweetens everything and helps balance the tart berries go for fine sugar if possible
• Cornflour or cornstarch: sets the filling creamy but stable
• Vanilla bean paste or extract: layers in gentle warmth of vanilla flavor real vanilla paste gives the most aroma
• Eggs: at room temperature bind everything together and keep the cake rich and smooth
• For the sauce more raspberries and a bit of sugar: bring a tangy finish pick plump raspberries when shopping for fresh

Step-by-Step Instructions

Prepare the Pan and Oven:

Adjust your oven rack to the middle and heat the oven to 350 degrees Fahrenheit. Line an eight inch springform pan with baking paper making sure to cover the bottom and sides fully.

Mix and Shape the Crust:

Combine the crushed biscuits with melted butter gradually in a bowl. Stir with a fork until the mixture looks like wet sand. Tip it into your prepared pan then use a flat bottom glass to press it into a firm even layer with a high rim up the side. Bake for 10 minutes until just set then cool a bit.

Make Raspberry Reduction:

Place the raspberries in a saucepan and cook over medium high heat stirring sometimes until soft and juicy. Pour them through a sieve into a bowl and press out all juice discarding seeds. Return the juice to the pan and simmer until thick and reduced to about half a cup then cool to room temperature.

Prepare the Filling:

In a large bowl blend the cream cheese and yoghurt using a balloon whisk until smooth but do not whip in air. Stir together the sugar and cornflour then add this mix to the cheese blend fully. Stir in vanilla then add eggs one by one mixing well after each. Pour in the cooled raspberry reduction and blend in completely for an even color.

Bake the Cheesecake:

Pour the filling over the warm crust and smooth the top. Reduce oven heat to 285 degrees Fahrenheit. Place the pan in the oven and bake for about one hour or until the edges are puffed and set but the center still jiggles slightly. Cool it slowly in the oven with the door ajar.

Chill and Unmold:

Move to the refrigerator and chill for at least four hours or overnight to finish setting. Remove the cake from its pan and transfer to a serving plate when fully cold.

Make the Raspberry Sauce:

Combine raspberries plus sugar in a saucepan and cook over medium high heat until soft and juicy. Strain as before and simmer the juice to reduce to a thick syrup then cool. Toss syrup with fresh raspberries in a bowl gently so all are coated. Add a teaspoon of water if too thick.

Finish and Serve:

Spoon the raspberry sauce over the cheesecake just before serving for a beautiful glossy finish. Slice carefully with a sharp knife and serve each piece topped with a little more sauce if you wish.

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Making the raspberry reduction is my favorite part since the kitchen fills with the scent of warm berries and it always reminds me of baking summer tarts as a child with my grandmother. The first slice out is never perfect but the flavor makes up for it every time.

Storage Tips

Keep the cheesecake covered in the refrigerator where it will stay fresh for up to five days. You can slice ahead and store pieces in an airtight container with parchment between layers. The raspberry sauce can be kept in a jar and added just before serving for best texture.

Ingredient Substitutions

You can use sour cream in place of yoghurt with good results for a slightly tangier touch. Any gluten free cookie will do for the crust base as long as they are crisp and not too sweet. Frozen raspberries are great especially in colder months and do not affect the sauce or filling.

Serving Suggestions

Serve chilled with extra raspberries on top or with whipped cream if guests want an extra creamy finish. Try pairing each slice with hot coffee or a glass of chilled dessert wine for a truly special dessert moment. The vivid pink color always brightens any table.

Cultural Context

Baked cheesecakes have roots across Europe especially Austria and Poland while New York style has made them famous worldwide. This recipe draws on those traditions adding berries for a bold twist. The gluten free adaptation makes it accessible to all without compromising flavor.

Recipe FAQs

→ Can I use frozen raspberries?

Yes, both fresh and frozen raspberries work well in the filling and sauce. Thaw frozen raspberries and drain excess liquid before use for best texture.

→ How can I make the crust gluten free?

Simply swap in your favorite gluten-free digestive biscuits, graham crackers, or cookies. The process and texture will remain delicious and sturdy.

→ Is a water bath needed?

No water bath is necessary for this cheesecake. The gentle baking temperature provides a smooth, creamy texture without added fuss.

→ What is the best way to serve?

Chill thoroughly before slicing. Add the raspberry sauce just before serving to keep slices neat, or serve the sauce on the side for each piece.

→ How do I store leftovers?

Wrap and store in an airtight container in the fridge. It keeps well for 4-5 days and the texture stays creamy and fresh.

→ Can I use other berries?

Yes, blackberries or strawberries can be used in place of raspberries for a different twist, though flavor and color will change.