Cheesecake is one of my favouritist things, this recipe creates a baked raspberry cheesecake, yummy. I much prefer a baked cheesecake as the texture is thicker than the ones that can be made using gelatine. This one is quick to make, has a deep filling and as we add extra biscuits to the base it is a filling dessert. It easily provides 12 portions and keeps well in the refrigerator for several days.
Link to measurement conversion chart
This recipe uses 3 eggs, 2 whole and one extra egg yolk. Serves 8 – 12 people
Ingredients
- 10 Digestive biscuits
- 75g Butter melted
- 600g Cream Cheese
- 2 tbsp flour
- 175g Caster sugar
- Vanilla extract
- 2 eggs plus 1 egg yolk
- 250g pot of Mascarpone
- 400g Raspberries
- 1 tbsp icing sugar
You will also need
- 1x20cm deep spring form tin
- a mixing bowl
- a hand or electric whisk
- a hand blender or food processor
- a seive
Method
- Heat the oven to 180c
- Crush the biscuits and mix together with the melted butter
- Press into the bottom of the baking tin creating an even layer, bake in the oven for 5 mins then allow to cool
- Beat together the cream cheese, flour, sugar, a few drops of vanilla essence, eggs, yolk and mascarpone until light and fluffy
- Add 100g of raspberries to the biscuit base then pour the cheesecake filling over the top.
- Put aside a few berries to decorate, blitz the remaining raspberries in the bender then push through a sieve, drizzle about 1/3 of the sauce over the cheesecake then bake for 40 mins
- Sweeten the remaining sauce with a little icing sugar to taste
- Check that the cheesecake has set but remains a little wobbly in the middle, remove from the oven and allow to cool.
- Serve with pouring cream and the remaining sauce
Serving suggestions and variations
- For a plain vanilla cheesecake omit the raspberries
- Want a slightly lower fat version then substitute the mascarpone for lighter crème fraiche
- Substitute the raspberries for another berry such as blueberries, blackberries or strawberries, Blackcurrants would work well too.
- For a lemon version substitute the vanilla and raspberries for the juice and zest of a lemon and serve with a little lemon curd.
- We are big fans of Greek yogurt, it makes a refreshing alternative to cream as an accompaniment
Acknowledgements
We have tried many variations of baked cheesecake. The original version of this recipe was a variation on a simple vanilla cheesecake from BBC Good Food. Thanks to the BBC for their good work on this one, we love it. I thank Simon for making the one shown for me, it was delicious!
You might also like to try one of the following recipes from our collection;
- Great to make at any time of the year but best made in the summer when the veg starts to come in, have a go at Picallili, wonderful with ham or cheese.
- Pea and pancetta flan is a good alrounda for picnics and salad teas, this one is deep filled and has mint in as well.
- Got a BBQ on your mind then have a go at Boston Baked Beans, they are a real winner.
We hope you have enjoyed these recipes
Happy eating!