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Baked Raspberry Cheesecake

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A rich and creamy baked raspberry cheesecake with a buttery biscuit base, bursts of tart raspberries, and a bright homemade raspberry coulis.

Ingredients

250 g plain biscuits

90 g butter, melted

Zest of 1 lemon

500 g cream cheese, room temperature

1 1/4 cups caster sugar

200 ml cream

Juice of 1 lemon

1 tsp vanilla essence

4 eggs

2 cups frozen raspberries (250 g, for filling)

2 cups frozen raspberries (250 g, for coulis)

1/3 cup sugar (for coulis)

Juice of 1/2 lemon (for coulis)

Instructions

  1. Preheat oven to 150°C fan bake and line a 23 cm round cake tin with baking paper.
  2. Process biscuits into fine crumbs, then mix with melted butter and lemon zest.
  3. Press the mixture firmly into the base of the prepared tin and refrigerate.
  4. Beat cream cheese and caster sugar until smooth.
  5. Mix in cream, lemon juice, and vanilla.
  6. Add eggs one at a time, mixing well after each addition.
  7. Place cake tin on an oven tray. Pour filling into the base and gently stir through frozen raspberries.
  8. Bake for 1 hour until edges are set and the center has a slight wobble.
  9. Turn oven off, crack door open, and allow cheesecake to cool gradually.
  10. Refrigerate for several hours or overnight until fully set.
  11. For the coulis, simmer raspberries, sugar, and lemon juice for a few minutes, whisk until smooth, then chill.
  12. Serve cheesecake chilled with raspberry coulis on top.

Notes

Cheesecake texture improves after chilling overnight.

Cooling slowly helps prevent cracking.

Frozen or fresh raspberries both work well.

Serve with whipped cream or Greek yogurt if desired.

Nutrition

Find it online: https://chocolatecoveredamy.com/baked-raspberry-cheesecake/