Easy Baked Raspberry Cheesecake (Print)

Rich, creamy baked raspberry cheesecake with bright sauce. Gluten-free option, no water bath or mixer needed.

# What You'll Need:

→ Cheesecake crust

01 - 225 g finely crushed digestive biscuits or gluten-free alternative
02 - 75 g unsalted butter, melted

→ 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 yogurt, room temperature
06 - 200 g granulated sugar
07 - 20 g cornflour/cornstarch
08 - 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
09 - 3 UK medium/US large eggs, 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 the bottom and sides of an 8-inch (20cm) springform pan with baking paper. Mix crushed biscuits and melted butter until it resembles wet sand. Press into the pan to form an even layer with a 4 cm rim around the edge. Bake for 10 minutes, then cool until warm.
02 - Cook raspberries in a saucepan over medium-high heat until softened. Strain to remove seeds. Return juice to the saucepan and reduce over medium-high heat until thickened to 110 g (about 1/2 cup). Cool completely.
03 - Mix cream cheese and yogurt in a large bowl until smooth. Combine sugar and cornflour, then mix into cream cheese mixture. Add vanilla paste and mix until incorporated. Add eggs one at a time, mixing after each addition. Stir in cooled raspberry reduction until evenly combined.
04 - Reduce oven temperature to 140°C (285°F). Pour filling onto the cooled crust and smooth the top. Bake for 60-65 minutes until edges are set and center is wobbly. Turn off the oven, leave the door ajar, and let cheesecake cool to room temperature. Refrigerate for at least 4 hours or overnight.
05 - Cook raspberries and sugar over medium-high heat until softened. Strain to remove seeds. Return juice to saucepan and reduce to about 100 g (1/3 cup). Cool, then mix with the fresh raspberries until coated. Add a little water if needed to loosen the sauce.
06 - Remove cheesecake from the pan and place on a serving plate. Spoon raspberry sauce over the top just before serving. Slice and serve.

# Additional Notes:

01 - Chilling the cheesecake overnight enhances its texture and flavor.
02 - If the sauce feels too thick, add a small amount of water to adjust the consistency.

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