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Whenever I want a showstopping dessert that’s familiar but still feels lively, I whip up this baked raspberry cheesecake. The smooth inside with those bits of zingy berries just wins everyone over and that biscuit bottom is the ultimate comfort bite.
I’ve brought this crowd-pleaser to so many family get-togethers I’ve lost count. Every single time, folks hint that I HAVE to bring it again next year.
Irresistible Ingredients
- Coulis: Blend some more frozen raspberries, sugar, and a squeeze of lemon for a punchy, sweet drizzle. Grab ones with lots of color—they’re the tastiest.
- Frozen raspberries: Bring a tart snap to every bite. Pick out berries that smell sweet and keep half for the sauce.
- Eggs: Go for big, fresh eggs—they keep the filling holding together and super smooth.
- Vanilla essence: Adds a cozy hint of flavor. Real vanilla makes a big difference here.
- Cream: Gives everything extra richness. Aim for pure, pourable cream with about 35% fat.
- Caster sugar: Super fine sugar melts into the filling and coulis so you don’t get any crunch.
- Cream cheese: Go with the full-fat kind and let it warm up on the counter before using—no cold clumps!
- Lemon: Both the zest and juice punch up the flavor and brighten things. Find one that’s heavy, means it’s juicy.
- Unsalted butter: Melted and mixed into the crumbs for a buttery crust—don’t use anything old here.
- Plain biscuits: What you want is a hearty, crunchy base. Use graham-style or your favorite digestives.
Simple How-To Steps
- Serve:
- Use a sharp, damp knife for neat slices. Spoon a big helping of the cold raspberry coulis over the top and try it with Greek yogurt or some loosely whipped cream if you like a little tang.
- Make the Raspberry Coulis:
- Pop 250g of frozen raspberries, sugar, and a bit of lemon juice in a nonstick pot. Let it simmer gently, stirring the sugar in as it cooks down for 5 or so minutes until everything’s soft and juicy. Push it through a mesh strainer into a bowl and chill before spooning over.
- Chill:
- Let it cool down a bit, then move to the fridge and leave it to properly firm up for several hours or overnight–that’s how you get clean slices and the best bites.
- Bake:
- Put your cake pan onto a baking tray (so nothing sticky drips in the oven) and bake at 150°C fan for one hour. When the middle gives a gentle wiggle and the edges look golden, it’s ready. Switch the oven off, wedge the door open with a wooden spoon, and chill it like that for roughly an hour so you don’t get cracks.
- Combine with Berries:
- Pour half the creamy mixture onto the crust, scatter on half the frozen raspberries. Add the rest of the filling, then gently mix in those leftover berries with a knife or spoon. Push down any chunky bits so they’re just under the surface.
- Add Eggs:
- Now add the eggs one by one, mixing on low and scraping the bowl each time so it stays silky smooth—don’t rush it here.
- Mix the Cheesecake Filling:
- Beat the cream cheese together with caster sugar with a stand or hand mixer for a couple minutes until smooth. Drop in the cream, lemon juice, and vanilla and blend till it just comes together. Scrape the bowl so it doesn’t get lumpy.
- Make the Crust:
- Smash the biscuits up into crumbs, using a bag and rolling pin or a food processor. Toss in melted butter and lemon zest, then stir with a fork until all the crumbs look damp. Pour into the tin, squish flat to the edges with a spoon, and chill while you move onto the rest.
- Prepare the Pan:
- Line a round 23 cm cake tin with baking paper—make sure it sticks to sides and bottom for easy lifting later.
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What I absolutely love is swirling that bright raspberry sauce over each piece and seeing it drip down the creamy cheesecake. My kid always wants to help with this—and sometimes just nabs extra coulis by the spoonful. The sauce honestly makes every serving extra fancy.
How to Store
Wrap the cheesecake well and stash it in the fridge for as long as four days—the base stays nice and solid. Don’t let it hang out at room temp, especially if it’s hot. If you want to freeze pieces, wrap each one and freeze on a tray; once they’re solid, pop them in a box with baking paper between them so they don’t stick.
Swaps & Variations
If plain biscuits aren’t around, use graham crackers or shortbread instead for your base. When raspberries are in season and taste great, grab fresh ones—but frozen works any time. Sub in half sour cream for some of the cream if you want a little more tang. Only got regular sugar? Blitz it up so it’s nice and fine before using.
Ways to Serve
Chill it for the smoothest slices. Top with even more berries or thin lemon slices for some color. Toss on toasted almonds for crunchy bits on top. For parties, wipe your knife with hot water between cuts for those neat slices.
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A Bit of Background
Baked cheesecakes have their roots in Jewish communities across Europe, but you’ll find fun spins on them everywhere. Adding raspberry sauce gives it a modern vibe. My version is actually inspired by what a British family friend used to make every Christmas—it always brought out the party vibe. The fruit swirl puts a festive twist on any gathering.
Common Questions
- → How do I keep the cheesecake texture creamy and smooth?
Let your cream cheese sit out until soft. Once you add the eggs, mix just enough so it all comes together—this helps keep the center nice and smooth.
- → Can I use fresh raspberries instead of frozen?
Fresh raspberries totally work too, both in the base and in your sauce, but frozen berries keep their shape better in the oven.
- → Why does the center remain wobbly after baking?
That little jiggle in the middle means it’ll be creamy. The cheesecake firms up more when left to cool in the oven, then chills in the fridge.
- → How should I store leftovers?
Pop leftover cheesecake into a sealed container in your fridge. Eat within three days, and it’ll still taste great.
- → What’s the best way to serve the cheesecake?
Cut it only after it’s completely chilled. Pile on plenty of raspberry sauce, add whipped cream or Greek yogurt, and dig in.