Easy Baked Raspberry Cheesecake Recipe
Get ready to fall in love with the Easy Baked Raspberry Cheesecake—a dessert that’s every bit as silky and impressive as a patisserie showpiece, yet genuinely simple to pull off in your own kitchen. With a buttery biscuit crust, a luscious, berry-pink filling, and a jewel-bright raspberry sauce, this cheesecake is guaranteed to impress at gatherings or elevate an ordinary day to something extraordinary. If you’ve been searching for a make-ahead dessert that combines classic comfort with a hit of fruitiness, you’ll want to bookmark this Easy Baked Raspberry Cheesecake and make it again and again.
Ingredients You’ll Need
Every glorious bite of this Easy Baked Raspberry Cheesecake starts with straightforward but thoughtfully chosen ingredients. Each one deserves its spot—no fillers here, just the essentials for maximum flavor, color, and creamy texture. Here’s what you’ll need and why:
- Finely crushed digestive biscuits or graham crackers: The key to a classic, sturdy cheesecake base with a just-sweet-enough crunch.
- Unsalted butter: Melts into those biscuit crumbs to hold the crust together and gives it that irresistible rich, golden hue.
- Fresh or frozen raspberries: These bring bold color and tart freshness to both the filling and the sauce—use what’s in season!
- Full-fat cream cheese: You’ll want it at room temperature for the silkiest, most melt-in-your-mouth filling possible.
- Full-fat plain or Greek-style yoghurt (or sour cream): Adds a subtle tang and keeps the texture extra creamy—don’t skip this!
- Caster/superfine or granulated sugar: Sweetens the filling without overpowering the natural raspberry zing.
- Cornflour (cornstarch): Helps the cheesecake set to the perfect consistency, no cracks here!
- Vanilla bean paste or extract: Infuses the filling with deep, aromatic warmth that plays beautifully with raspberry.
- Eggs: At room temperature, they bind everything together for that dreamy, custard-like finish.
- Granulated sugar for the sauce: Balances out the rasps’ tart edge and makes the topping jammy and irresistible.
- More fresh raspberries for the sauce: Folded into the reduced syrup, these give a peak-season, juicy finish to the crown of your cheesecake.
How to Make Easy Baked Raspberry Cheesecake
Step 1: Prep Your Pan and Crust
Begin by moving your oven rack to the middle and preheating to 350°F (180°C). Line both the bottom and sides of an 8-inch (20cm) springform pan with baking parchment; this helps the Easy Baked Raspberry Cheesecake unmold smoothly later. Stir the finely crushed biscuits and melted butter in a bowl. Start with most of the butter, adding the rest a little at a time until your crumbs come together like damp sand—pressed in the pan, they should hold their shape but not be greasy. Press the mixture evenly along the bottom and up about 1.5 inches of the side—using the bottom of a glass helps here. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
Step 2: Create the Raspberry Reduction
Turn the oven down to 285°F (140°C)—important for that feather-light texture. In a small saucepan over medium-high, gently cook 400g raspberries until they’re soft and juicy. Push the mixture through a sieve to remove seeds and skins, then return the ruby-red juice to the pan. Simmer, stirring frequently, until it reduces to about ½ cup and is thick but not jammy (about 15 minutes). Let this cool. This step concentrates the raspberry flavor, so every bite of your Easy Baked Raspberry Cheesecake will burst with freshness.
Step 3: Make the Cheesecake Filling
In a large bowl, gently mix the room-temp cream cheese and yoghurt until smooth—do it by hand with a whisk or use a stand mixer with a paddle on low, but don’t aerate (too much air leads to cracks!). Combine sugar and cornflour separately, then add to the cheese mixture to prevent lumps. Mix in vanilla, then add eggs one at a time, blending after each addition. Finally, swirl in the cooled raspberry reduction until the batter is a beautifully even pink. Pour this filling into your prepared, slightly cooled crust, smoothing the top gently.
Step 4: Bake the Cheesecake
Place the springform pan on a baking sheet (this catches any buttery drips). Bake at 285°F (140°C) for 60–65 minutes: the edges should be set and faintly puffed, while the center still has a little wobble when gently shaken. Ovens vary, so check early, and trust your eyes more than the timer! When done, turn off the oven, prop the door open, and cool the cheesecake inside—this gentle finish prevents cracks. When it’s room temp, refrigerate at least four hours or overnight. Patience is key to the perfect Easy Baked Raspberry Cheesecake texture!
Step 5: Make the Raspberry Sauce
For a spectacular (and easy) topping, combine 200g raspberries (fresh or frozen) and sugar in a small saucepan. Cook until juicy and soft, then sieve out the seeds for a smooth puree. Return the juice to the pan and simmer it down to about ⅓ cup—thick and syrupy is the goal. Cool completely, then fold through 240g fresh raspberries and a splash of water if needed. These syrupy, jewel-like berries will take your Easy Baked Raspberry Cheesecake right over the top.
Step 6: Assemble and Serve
When you’re ready to serve, gently release the chilled cheesecake from the pan and place it on your prettiest plate. Spoon the raspberry sauce lavishly over the top. For neater slices, cut the cheesecake first, then spoon sauce on each piece. Now you’re ready to wow your friends and family—or just yourself!
How to Serve Easy Baked Raspberry Cheesecake
Garnishes
This Easy Baked Raspberry Cheesecake already dazzles with its vibrant sauce and lush color, but you can absolutely go the extra mile. Sprinkle with a flourish of extra fresh raspberries, a delicate snowfall of powdered sugar, or even a few edible flowers for a special occasion. A thin curl of white chocolate on top adds a sophisticated touch and a little extra decadence.
Side Dishes
While this cheesecake stands strong on its own, pairing it with a few simple side additions can turn dessert into a real event. Think dainty shortbread cookies, a small scoop of lemon or vanilla ice cream, or even a bowl of lightly sweetened whipped cream. If you’re serving after a meal, a cup of fragrant herbal tea or strong coffee harmonizes beautifully with the creamy and tart raspberry notes.
Creative Ways to Present
For a gorgeous twist, try slicing your Easy Baked Raspberry Cheesecake into bite-sized cubes and serving them on a platter with mini forks—these make dreamy party bites! You can also alternate layers of cheesecake and raspberry sauce in dessert glasses for parfait-style treats. Or, top each slice with a little swirl of whipped cream and a single raspberry to make every serving feel like a tiny celebration.
Make Ahead and Storage
Storing Leftovers
This Easy Baked Raspberry Cheesecake is a champion for making ahead. Simply keep any leftovers in an airtight container in the fridge, where it will stay beautifully fresh for 4–5 days. The texture actually improves as the flavors meld!
Freezing
Have extra or want to prep in advance? Freeze your cheesecake! After chilling and before topping with the raspberry sauce, wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight, then top with fresh sauce before serving for the best results.
Reheating
While cheesecake is typically enjoyed chilled, if you love it just a little warmer, let your Easy Baked Raspberry Cheesecake come to room temperature on the counter for about 30 minutes before serving. Avoid microwaving as it can alter the creamy texture, and the sauce will be most vibrant when added at serving time.
FAQs
Can I use frozen raspberries for the whole recipe?
Absolutely! Frozen raspberries work perfectly in both the reduction for the filling and the sauce. If you want a gorgeous, bright topping, mix in some fresh raspberries at the end for that just-picked look and juicy bite.
What can I do if my cheesecake cracks?
The good news: cracks are only cosmetic, and the raspberry sauce is a delicious cover-up! Prevent cracks by avoiding over-mixing and by cooling the cheesecake slowly in the turned-off oven as described in the Easy Baked Raspberry Cheesecake recipe.
Is it possible to make this cheesecake gluten-free?
Yes, just swap the digestive biscuits or graham crackers for your favorite gluten-free cookies or biscuits. The crust will be slightly different in texture, but the flavor and creaminess of the filling won’t change a bit.
Can I use low-fat cream cheese or yoghurt?
I recommend sticking to full-fat versions for the richest, smoothest results. Low-fat varieties can sometimes lead to a watery filling or odd texture, especially in a baked cheesecake like this.
How do I know when my Easy Baked Raspberry Cheesecake is fully baked?
Your cheesecake is just right when the edges look firm and gently puffed, but the very center still jiggles slightly when you tap the pan. Baking times may vary, so keep an eye out for these signs rather than watching the clock!
Final Thoughts
There’s nothing quite like giving friends or family a slice of homemade Easy Baked Raspberry Cheesecake and seeing their eyes light up with the first bite. Rich, tart, and irresistibly creamy, it’s a showstopper you’ll want to share—and with how simple it is to prepare, there’s no reason not to. Give this recipe a try soon, and discover your new dessert tradition!
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Easy Baked Raspberry Cheesecake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 1 8-inch cheesecake 1x
- Diet: Vegetarian
Description
This Easy Baked Raspberry Cheesecake recipe combines a buttery biscuit crust with a creamy, tangy raspberry-infused cheesecake filling, topped with a fresh raspberry sauce. A delightful dessert perfect for any occasion!
Ingredients
For Cheesecake Crust:
- 225 g (2 ¼ cups) finely crushed digestive biscuits
- 75 g (⅔ stick) unsalted butter, melted
For Raspberry Cheesecake Filling:
- 400 g (3 ⅓ cups) fresh or frozen raspberries
- 600 g (2 ⅔ cups) full-fat cream cheese, room temperature
- 115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature
- 200 g (1 cup) caster/superfine or granulated sugar
- 20 g (3 tbsp) cornflour (UK)/cornstarch (US)
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 3 UK medium/US large eggs, room temperature
For Raspberry Sauce:
- 200 g (1 ⅔ cups) fresh or frozen raspberries
- 75 g (¼ cup + 2 tbsp) granulated sugar
- 240 g (2 cups) fresh raspberries
Instructions
- For Cheesecake Crust: Adjust oven rack, pre-heat to 350ºF, line pan, mix biscuits and butter, press into pan, and bake.
- For Raspberry Cheesecake Filling: Prepare raspberry reduction, mix cream cheese and yoghurt, add sugar and cornflour, incorporate vanilla, mix in eggs, add raspberry reduction, pour into crust, and bake.
- For Raspberry Sauce: Cook raspberries and sugar, strain, reduce, cool, mix with fresh raspberries.
- Assembling the Raspberry Cheesecake: Chill cheesecake, top with raspberry sauce before serving.
Notes
- Ensure cream cheese and yoghurt are at room temperature for smooth filling.
- Adjust butter quantity based on biscuit type for crust consistency.
- Check cheesecake doneness based on visual cues rather than exact baking time.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 23g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 105mg
Keywords: Raspberry Cheesecake, Baked Cheesecake, Dessert Recipe
