Description
Homemade easy baked raspberry cheesecake delivers creamy indulgence with tangy fruit notes. Smooth cream cheese mingles with fresh raspberries, creating a delightful dessert you’ll savor until the last delectable bite.
Ingredients
Scale
- 600 g (21.2 oz or 2 ⅔ cups) full-fat cream cheese, room temperature
- 400 g (14.1 oz or 3 ⅓ cups) fresh or frozen raspberries
- 240 g (8.5 oz or 2 cups) fresh raspberries
- 200 g (7.1 oz or 1 ⅔ cups) fresh or frozen raspberries
- 200 g (7.1 oz or 1 cup) caster sugar or granulated sugar
- 225 g (8 oz or 2 ¼ cups) digestive biscuits or graham crackers
- 115 g (4.1 oz or ½ cup) full-fat plain or Greek-style yoghurt, room temperature
- 75 g (2.6 oz or ⅔ stick) unsalted butter, melted
- 75 g (2.6 oz or ¼ cup + 2 tbsps) granulated sugar
- 3 medium eggs, room temperature
- 20 g (0.7 oz or 3 tbsps) cornflour or cornstarch
- 0.5 tsp vanilla bean paste or 1 tsp vanilla extract
Instructions
- Crust Preparation: Pulverize graham crackers and blend with melted butter, pressing firmly into the springform pan’s base to create a uniform foundation. Bake at 350°F for 10 minutes until golden, then cool completely.
- Temperature Adjustment: Reduce oven temperature to 285°F for the delicate cheesecake baking process.
- Raspberry Reduction: Simmer fresh raspberries in a saucepan until significantly condensed, then cool thoroughly to intensify flavor concentration.
- Batter Creation: Whisk cream cheese and yogurt until silky smooth, eliminating any potential lumps. Incorporate sugar-cornstarch blend, vanilla extract, and eggs methodically, ensuring consistent texture and thorough integration.
- Marbling Technique: Gently fold cooled raspberry reduction into the cheesecake mixture, creating an elegant swirled pattern throughout the batter.
- Baking Process: Transfer batter to prepared crust, distributing evenly. Bake for 60-65 minutes, achieving a slightly trembling center with set edges.
- Cooling Protocol: Switch off oven, leaving cheesecake inside with door slightly open for gradual temperature equalization. Refrigerate for minimum 4 hours to achieve perfect setting.
- Raspberry Sauce Finishing: Construct complementary sauce by cooking additional raspberries with sugar until thickened. Strain and combine with whole raspberries for a vibrant garnish.
- Presentation: Just before serving, cascade raspberry sauce over chilled cheesecake and artfully arrange fresh raspberries as the crowning glory.
Notes
- Prevent Cracking Technique: Use low, slow baking temperature and gradual cooling method to prevent surface cracks and ensure smooth cheesecake texture.
- Ingredient Temperature Matters: Bring cream cheese and eggs to room temperature before mixing to create silky, lump-free batter and guarantee even blending.
- Pan Preparation Hack: Line springform pan bottom with parchment paper for easy removal and clean slicing without sticking.
- Raspberry Reduction Tip: Cook raspberries slowly to concentrate flavor and reduce moisture, preventing watery cheesecake consistency.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 352
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg