If you’re craving a dessert that feels both elegant and utterly comforting, this Easy Baked Raspberry Cheesecake Recipe is exactly what you need. It blends a buttery biscuit crust with a luscious, creamy cheesecake filling swirled with fresh raspberry goodness, finishing with a vibrant raspberry sauce that sings with tangy sweetness. The beauty here is in the simplicity—the ingredients are straightforward, and the process is friendly enough for even enthusiastic beginners. This cheesecake isn’t just a treat; it’s a celebration of fresh raspberries in every bite and the perfect showcase for summer or any time you want to impress without stress.
Ingredients You’ll Need
Getting ready to make this cheesecake couldn’t be easier because the ingredients are simple, yet each plays a vital role in the final dish’s flavor, texture, and color. From the crumbly digestive biscuit crust to the creamy cheese filling and the vibrant raspberry sauce, every component shines through.
- 225 g finely crushed digestive biscuits: This crumbly base adds a satisfying buttery crunch and supports the filling perfectly.
- 75 g unsalted butter, melted: Binds the biscuit crumbs together, providing richness and stability to the crust.
- 400 g fresh or frozen raspberries: These infuse the filling with that signature fresh berry flavor and beautiful color.
- 600 g full-fat cream cheese: The star ingredient that creates that ultra creamy, smooth cheesecake texture.
- 115 g full-fat plain or Greek-style yoghurt: Adds a subtle tang and lightens the richness without compromising creaminess.
- 200 g caster/superfine or granulated sugar: Sweetens the filling perfectly without overpowering the natural raspberry tartness.
- 20 g cornflour: Helps to firm up the cheesecake, giving it that ideal sliceable texture.
- ½ tsp vanilla bean paste: A little luxury that adds warm, sweet aromatics to the filling.
- 3 UK medium/US large eggs: Essential for binding and giving the cheesecake its silky set.
- 200 g fresh or frozen raspberries (for sauce): They cook down to form a luscious, tangy reduction.
- 75 g granulated sugar (for sauce): Balances the tartness of the raspberries in the sauce.
- 240 g fresh raspberries (for topping): Used fresh on top for that wow factor in both appearance and fresh bite.
How to Make Easy Baked Raspberry Cheesecake Recipe
Step 1: Prepare the Cheesecake Crust
Start by preheating your oven to 350ºF and lining your springform pan with parchment paper for an easy release later. In a bowl, mix the finely crushed digestive biscuits with melted butter until the crumbs resemble wet sand. Press this mixture firmly and evenly into the base of your pan. Bake it for about 10 minutes to set the crust, then let it cool completely. This step ensures a sturdy, buttery base that contrasts beautifully with the creamy filling.
Step 2: Make the Raspberry Reduction
Lower your oven temperature to 325ºF since the filling will bake more gently. Place 400 g of raspberries in a saucepan over medium heat, stirring in a bit of sugar if you like it sweeter. Cook them until the berries break down and the mix thickens slightly—this is your fruit reduction that will swirl through the cheesecake for a perfect raspberry burst in every bite. Cool the reduction to room temperature before adding to the filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat together the cream cheese and yoghurt until smooth and creamy. Gradually add the sugar and cornflour, making sure everything blends seamlessly. Stir in vanilla bean paste for that delicate fragrance. One by one, beat the eggs into the mixture until just combined—don’t overmix or you’ll lose that lovely, velvety texture. Finally, fold in the cooled raspberry reduction, gently swirling it into the batter rather than fully mixing it—for that beautiful ripple effect classic to raspberry cheesecakes.
Step 4: Bake the Cheesecake
Pour the raspberry-infused filling on top of your cooled biscuit crust, smoothing the surface gently. Bake at 325ºF for about 50-60 minutes, or until the edges look set but the center still has a slight wobble. This gentle bake ensures a creamy texture without cracks. Once baked, let your cheesecake cool at room temperature before chilling it in the fridge for at least four hours or overnight. Patience here rewards you with the perfect set.
Step 5: Make the Raspberry Sauce and Assemble
For the sauce, gently simmer 200 g of raspberries with 75 g sugar until the fruit softens and the mixture thickens. Strain the cooked berries to remove seeds and reduce the juice further until syrupy. Once cooled, stir the reduction with fresh raspberries (240 g) to add texture and freshness. Remove your chilled cheesecake from the pan, spoon the sauce generously over the top, and get ready for the delicious unveiling to your friends or family.
How to Serve Easy Baked Raspberry Cheesecake Recipe
Garnishes
A few fresh whole raspberries placed artfully on top add an inviting pop of color and a burst of fresh flavor. For an extra touch of elegance, sprinkle a small dusting of icing sugar or add a few mint leaves to enhance the presentation and provide a contrasting freshness.
Side Dishes
This cheesecake pairs wonderfully with a dollop of lightly whipped cream or vanilla bean ice cream, which complements the tangy raspberries perfectly. If you want to add some texture, a small bowl of toasted almonds or a simple berry compote side can make each bite even more enjoyable.
Creative Ways to Present
For a party, serve this cheesecake in individual jars or mini portions to wow your guests with gorgeous layers of crust, creamy filling, and vibrant raspberry sauce. Alternatively, place delicate edible flowers atop for a stunning seasonal presentation that looks as beautiful as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. This not only preserves freshness but also allows the flavors to meld together even more deeply over time—if you can resist waiting!
Freezing
You can freeze slices of this cheesecake wrapped tightly in cling film and placed in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator to preserve the creaminess and fresh raspberry taste.
Reheating
Since this is a cheesecake, reheating isn’t typically recommended. However, if desired, allow slices to come to room temperature before serving to best enjoy the smooth texture and complex raspberry flavors.
FAQs
Can I use frozen raspberries for this cheesecake?
Absolutely! Frozen raspberries work just as well as fresh for both the filling and sauce. Just remember to thaw and drain them slightly to avoid adding excess liquid.
What if I don’t have digestive biscuits? Can I substitute?
Sure, graham crackers, shortbread cookies, or even crushed vanilla wafers make excellent alternatives for the crust — just crush them finely and follow the same butter binding method.
How do I avoid cracking on the cheesecake surface?
Bake at a lower temperature and avoid overmixing the batter. Also, letting the cheesecake cool slowly at room temperature before chilling helps prevent cracking.
Can I make the raspberry sauce ahead of time?
Yes, you can prepare the sauce a day in advance and keep it refrigerated. Simply stir before serving to loosen it and refresh the flavor with additional fresh berries if desired.
Is this recipe suitable for beginners?
Definitely! The Easy Baked Raspberry Cheesecake Recipe is designed to be straightforward with clear steps, so even if you haven’t made cheesecake before, you’ll find this both fun and rewarding.
Final Thoughts
There’s something truly special about making your own cheesecake, especially when it’s as approachable and delicious as this Easy Baked Raspberry Cheesecake Recipe. From the buttery crust to the creamy raspberry-speckled filling and vibrant sauce, every spoonful feels like a treat worth savoring. So why not give it a try? I promise, once you experience that perfect balance of sweet, tart, and creamy, this will quickly become a go-to dessert you love to share.
