Ingredients
For cheesecake crust:
- 225 g (2 ¼ cups) finely crushed digestive biscuits (or graham crackers, gluten free digestives, rich tea biscuits or other gluten free cookies)
- 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/cornstarch
- 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
- Prepare the cheesecake crust: Preheat your oven to 350ºF (180ºC) and line an 8 inch (20cm) springform pan with baking paper, covering both bottom and sides. Mix crushed digestive biscuits with melted butter until the texture resembles wet sand. Press this mixture evenly into the pan, forming about a 1 ½ inch (4cm) rim. Bake for 10 minutes, then let cool until warm.
- Make the raspberry reduction: Reduce the oven temperature to 285ºF (140ºC). In a saucepan over medium-high heat, cook 400 g raspberries stirring occasionally until softened. Strain through a sieve to remove seeds and skins. Return the juice to the pan and simmer, stirring frequently, until reduced to about ½ cup (110 g), around 15 minutes. Cool completely.
- Prepare the cheesecake filling: In a bowl, gently mix cream cheese and yogurt with a balloon whisk or paddle attachment on low speed until smooth without aerating. Blend sugar and cornflour, then add to the cream cheese mixture and stir until smooth. Incorporate vanilla bean paste and then add eggs one at a time, mixing well after each. Stir in cooled raspberry reduction until evenly pink. Pour filling into the slightly cooled crust and smooth the top.
- Bake the cheesecake: Place the springform pan on a baking sheet to catch any leaks. Bake at 285ºF (140ºC) for 60-65 minutes, checking from 50 minutes onward. The edges should be set and puffed, center still slightly wobbly. Turn off the oven, leave the cheesecake inside with the door slightly open to cool to room temperature.
- Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully before removing from the pan.
- Make the raspberry sauce: Combine 200 g raspberries and sugar in a saucepan, cooking over medium-high heat until raspberries soften. Pass through a sieve and discard seeds/skins. Return juice to pan and cook until reduced to about ⅓ cup (100 g), about 10 minutes. Cool. Mix the cooled reduction with 240 g fresh raspberries, adding a little water if needed to loosen the sauce.
- Assemble and serve: Remove cheesecake from the pan onto a serving plate. Just before serving, spoon raspberry sauce over the top. For tidier slices, cut cheesecake first, then spoon sauce on individual pieces. Store leftovers in a closed container in the fridge for 4-5 days.
Notes
- You can use gluten free biscuits for a gluten free version.
- Adjust butter quantity in crust depending on biscuit type to achieve wet sand texture.
- Mix rather than whisk the filling to avoid excess air incorporation.
- Use a baking sheet under the springform pan to catch any leaks.
- Check cheesecake doneness visually: set edges and slightly wobbly center.
- Over-reducing the raspberry juice for the sauce is preferable to under-reducing; you can add water if needed.
- Refrigerate cheesecake for best flavor and texture, ideally overnight.
- The sauce can make slicing messy; add it to individual slices just before serving if preferred.
- Prep Time: 1 hour
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/European
- Diet: Gluten Free
