I love this recipe because it has that traditional baked cheesecake texture—creamy with a gentle wobble—without being heavy. The lemon adds freshness, the raspberries cut through the richness, and the coulis ties everything together beautifully. I also like that it can be made ahead, which makes serving stress-free.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Coulis: 2 cups frozen raspberries (250g) – second measure ⅓ cup sugar Juice of half a lemon
Directions
I begin by preheating the oven to 150°C fan bake and lining a 23 cm cake tin with baking paper.
I place the biscuits into a food processor and blitz them until they resemble fine breadcrumbs. I mix in the melted butter and lemon zest, then press the mixture firmly into the base of the prepared tin using the back of a spoon. I place the tin in the refrigerator while I prepare the filling.
In a mixing bowl, I beat the cream cheese and caster sugar together until smooth. I mix in the cream, lemon juice, and vanilla essence, then add the eggs one at a time, mixing well after each addition.
I place the cake tin on an oven tray to catch any potential leaks. I pour the cheesecake mixture into the tin and gently stir through the frozen raspberries.
I bake the cheesecake for 1 hour. At this stage, the center should still have a slight wobble. I turn off the oven, crack the door open slightly, and allow the cheesecake to cool gradually in the oven. Once cooled, I refrigerate it for several hours or overnight until fully set.
To make the raspberry coulis, I add all the coulis ingredients to a saucepan and bring them to a gentle simmer for a few minutes. I whisk the mixture until smooth, then chill it in the refrigerator until ready to serve.
I serve the cheesecake with whipped cream or Greek yogurt and spoon the chilled raspberry coulis over the top.
Servings and Timing
This recipe serves about 10 people.
Prep Time: 1 hour Cook Time: 1 hour Cooling and Chilling Time: 2 hours 30 minutes Total Time: about 4 hours 30 minutes
Variations
I sometimes swap raspberries for blueberries or mixed berries for a different flavor. When I want extra citrus, I add a little extra lemon zest to the filling. I also enjoy serving this cheesecake with a chocolate drizzle instead of coulis for a richer twist.
Storage/Reheating
I store the cheesecake covered in the refrigerator for up to 4 days. I keep the coulis in a separate airtight container. Cheesecake is best served cold, so there’s no reheating needed—just slice and serve straight from the fridge.
FAQs
Why should the cheesecake still wobble after baking?
I want it slightly wobbly because it continues to set as it cools and chills, which keeps the texture creamy.
Can I make this cheesecake ahead of time?
I often make it the day before serving, as the texture improves after chilling overnight.
Do I need to use frozen raspberries?
I use frozen because they’re convenient and release juice evenly, but fresh raspberries also work.
How do I prevent cracks in the cheesecake?
I cool it slowly in the oven with the door cracked open to prevent sudden temperature changes.
Can I freeze this cheesecake?
I freeze it without the coulis, wrapped tightly, for up to 2 months.
What biscuits work best for the base?
I usually use plain sweet biscuits, but digestive-style biscuits also work well.
Can I reduce the sugar?
I can slightly reduce the sugar, but it may affect both sweetness and texture.
Why line the tin with baking paper?
I line it to make removal easier and to prevent sticking.
Can I use low-fat cream cheese?
I prefer full-fat cream cheese because it gives the best texture and flavor.
How much raspberry do I need in total?
I use a total of 500g frozen raspberries, divided between the filling and the coulis.
Conclusion
This Baked Raspberry Cheesecake is one of my favorite desserts because it’s elegant, creamy, and full of bright berry flavor. I love how the smooth filling, buttery base, and tangy coulis come together into a dessert that feels both classic and special. It’s a reliable recipe I turn to whenever I want to impress without overcomplicating things.
