Description
Indulge in the delightful experience of our Raspberry Cheesecake with Raspberry Sauce. This creamy dessert artfully blends the richness of cream cheese with the vibrant tartness of fresh raspberries, creating a luscious treat that’s perfect for any occasion—be it birthdays, holidays, or just a well-deserved personal treat. The cheesecake features a buttery crust and is crowned with a bright raspberry sauce, making it as visually appealing as it is delicious. With its elegant presentation and balanced flavors, this dessert is sure to impress family and friends alike!
Ingredients
Scale
- 225g finely crushed digestive biscuits
- 75g unsalted butter, melted
- 600g full-fat cream cheese
- 400g fresh or frozen raspberries (plus extra for garnish)
- 200g granulated sugar
- 3 large eggs
- 115g yogurt (plain or Greek)
Instructions
- Preheat your oven to 350ºF (180ºC). Line an 8-inch springform pan with parchment paper.
- Combine crushed biscuits and melted butter. Press into the bottom and up the sides of the pan to form the crust. Bake for 10 minutes, then cool slightly.
- In a saucepan, heat 400g raspberries until juicy, strain to remove seeds, and reduce the juice over medium heat until thickened.
- Mix cream cheese and yogurt until smooth, then gradually add sugar and cornflour. Incorporate eggs one at a time and fold in the raspberry reduction.
- Pour filling into the cooled crust and bake at 285ºF (140ºC) for about 60–65 minutes until edges are set but center jiggles slightly. Cool in the oven with door ajar for an hour before chilling in the fridge for at least four hours or overnight.
- For raspberry sauce, combine remaining raspberries with sugar in a saucepan until softened; strain if desired.
- Serve chilled cheesecake topped with raspberry sauce and fresh berries.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg